GREEK PASTA
I have been trying to duplicate the Greek Pasta from Zio's Italian Restaurant for a couple years. I finally got the seasoning right, and my family gave me a 'thumbs up'! Now it is one of our favorites.
Provided by Cookin Okie
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to directions on the box.
- While the pasta is cooking, grill chicken seasoned w/some of the Greek Seasoning.
- Saute garlic, onion, green pepper and red pepper flakes in oil.
- Toss pasta, chicken, sauteed vegetables, tomatoes and Feta together along with the Greek Seasoning. Enjoy!
Nutrition Facts : Calories 694, Fat 35.1, SaturatedFat 10.7, Cholesterol 82.1, Sodium 502.1, Carbohydrate 69.2, Fiber 10.2, Sugar 4.8, Protein 27.9
GREEK PENNE PASTA (6 WW POINTS)
Make and share this Greek Penne Pasta (6 WW Points) recipe from Food.com.
Provided by Trixyinaz
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions (without butter or oil), drain and set aside.
- Coat a large skillet with cooking spray.
- Add olive oil and heat over medium-high heat until oil sizzles.
- Add pine nuts and garlic.
- Cook and stir until pine nuts are golden brown, about 3 minutes.
- Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.
- Add spinach mixture to pasta and toss until combined.
- Serve pasta sprinkled with feta cheese and black or green olives.
Nutrition Facts : Calories 237.6, Fat 7, SaturatedFat 2.6, Cholesterol 13.4, Sodium 222.8, Carbohydrate 38.7, Fiber 6.6, Sugar 2.4, Protein 7.5
GREEK PASTA AND BEEF
Mac and cheese goes international with this Greek inspired dish. To make it even more authentic, you could substitute ground lamb for the beef.
Provided by yooper
Categories Cheese
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In a skillet, cook beef, onion, and garlic over medium heat until beef is no longer pink; drain.
- Stir in tomato sauce, water and seasonings.
- Cover and simmer for 10 minutes, stirring occasionaly.
- Meanwhile, in a bowl, combine macaroni, egg and Parmesan cheese; set aside.
- In a large saucepan, melt butter, stir in flour and cinnamon until smooth.
- Gradually add milk.
- Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened.
- Remove from the heat; cool slightly.
- Stir a snall amount of hot mixture into eggs; return all to pan.
- Cook and stir for 2 minutes.
- Remove from the heat; stir in cheese.
- In a greased 3-qt baking dish, spread half of the macaroni mixture.
- Top with beef mixture and remaining macaroni mixture.
- Pour sauce over the top.
- Bake, uncovered at 350 for 45-50 minutes or until bubbly and heated through.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 365.4, Fat 15.7, SaturatedFat 7.8, Cholesterol 103.4, Sodium 501.9, Carbohydrate 36.5, Fiber 1.9, Sugar 2.2, Protein 18.9
GREEK PASTA WITH WHITE BEANS AND SPINACH
This recipe is very healthy, quick, easy, and a perfect way to eat beans which not only provide protein, but they also provide good carbohydrates.
Provided by pink cook
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot of boiling salted water as directed on the box.
- Saute onion and garlic in olive oil in a large non-stick skillet until translucent.
- Add tomatoes, cooked beans, and seasonings to the skillet and bring to a boil over medium high heat. Reduce heat and simmer for 10 minutes.
- Add spinach to the sauce and cook until spinach wilts, stirring constantly.
- Serve sauce over pasta and sprinkle with feta cheese.
- Calories 440, Carbohydrates, 76 g, Fat 7 g, Protein 16 g.
WEIGHT WATCHERS TUSCAN CHICKEN PASTA
This Weight Watchers Tuscan Chicken Pasta is an easy weeknight meal! Make this WW dinner recipe in the Instant Pot, Crockpot, or on the stove. Blue, Purple, and Green Plan Points Included.
Provided by Becca Ludlum
Categories Main Course
Time 28m
Number Of Ingredients 12
Steps:
- Lightly spray your pot with cooking spray and set Instant Pot to sauté. Once your pot is hot add tomatoes, garlic, Italian seasoning, and pepper. Cook until just fragrant using a wooden spoon or spatula to prevent sticking.
- Brown chicken on all sides for 3-5 minutes. This will prevent chicken from sticking together when under pressure.
- Add your whole wheat noodles and chicken broth to the pot. Stir and make sure all of the pasta is pushed below the liquid.
- Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 3 minutes.
- While the pasta is cooking, blend the Greek yogurt and cottage cheese together until smooth and set aside.
- When the cook time is complete, quick release the pressure and remove the lid. Drain extra liquid, if necessary.
- Add spinach and fresh basil to the pot and stir until the leaves have wilted, then drain the excess liquid from the pot. Allow the pasta to cool for a minute or two so the dairy doesn't curdle.
- Add the parmesan along with the blended yogurt and cottage cheese, then stir until mixed.
- Lightly spray a skillet with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
- Next, add the cubed chicken and brown for 1-2 minutes until chicken no longer sticks together.
- Place all of the contents of your skillet into your crockpot, and add chicken broth.
- Cover with the lid and cook on high for 2-3 hours or low for 4-5 hours.
- During the last 30 minutes of the cook time, stir in your noodles, and make sure all the pasta is covered in liquid. If you need to add more liquid, do so now.
- Once the cook time is complete, add your spinach and basil Stir until spinach is wilted. Drain the excess liquid from the pot.
- Blend cottage cheese and Greek yogurt until smooth, and add to the pot.
- Stir in parmesan cheese and serve immediately, topped with fresh basil.
- Lightly spray a large skillet or pot with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
- Next, add cubed chicken to the skillet and brown for 1-2 minutes until chicken no longer sticks together.
- Add your pasta and chicken broth to the skillet, stir, and make sure all the noodles are covered. Once the broth begins to boil, cover your skillet and reduce heat to medium. Simmer for 12-15 minutes, stirring occasionally.
- Once the pasta is cooked, add spinach and basil. Stir until the spinach is wilted. Drain any excess liquid from the pan.
- Blend the cottage cheese and Greek yogurt until smooth, then add to the pan.
- Stir in parmesan cheese and serve immediately topped with fresh basil.
Nutrition Facts : Calories 563 kcal, Carbohydrate 49 g, Protein 52 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 108 mg, Sodium 424 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GREEK PASTA WITH PARSLEY, LEMON, AND FETA
Light pasta with lots of flavor. Makes a great summer meal.It came from the Vegetarian Express Lane Cookbook. You may want to add more lemon or feta based on your tastes. The cookbook called for linguine or spaghetti, but I used rotini b/c it holds the ingredients better. You must use fresh parsley!
Provided by ABQ Kat
Categories Greek
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions. Cook them a little bit shorter than what the package recommends b/c they will cook a little more in the pan.
- Heat oil in a wide skillet. Add parsley, lemon zest and juice, oregano, and pepper. Cook over medium heat to wilt parsley (1-2 minutes). Lower heat to keep ingredients warm.
- Drain pasta and put it in the skillet with parsley mixture.
- Crumble in half of the feta. Toss to coat the noodles and cook on low for a couple of minutes until feta begins to melt.
- Optional: You may want to add a little splash (go slow!) heavy cream to help thicken and just coat the noodles with a little more creaminess.
- Serve and top with remaining feta. Garnish with lemon slices.
Nutrition Facts : Calories 451.2, Fat 24.3, SaturatedFat 7, Cholesterol 26.8, Sodium 929.2, Carbohydrate 47.7, Fiber 3.6, Sugar 2.4, Protein 12.5
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Cuisine GreekCategory Lunch,Brunch,DinnerServings 8Total Time 35 mins
- Cook pasta according to package directions (without butter or oil), drain and set aside. If necessary, cover to keep warm.
- Coat a large skillet with cooking spray. Add olive oil and heat over medium-high heat until oil sizzles. Add pine nuts and garlic. Cook and stir until pine nuts are golden brown, about 3 minutes. Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.
- Add spinach mixture to pasta and toss until combined. Serve pasta sprinkled with feta cheese and black olives. Yields about 1 1/2 cups per serving.
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Cuisine Greek,MediterraneanCategory Dinner,LunchServings 8Total Time 35 mins
- Cook pasta according to package directions (without butter or oil), drain and set aside. If necessary, cover to keep warm.
- Coat a large skillet with cooking spray. Add olive oil and heat over medium-high heat until oil sizzles. Add pine nuts and garlic. Cook and stir until pine nuts are golden brown, about 3 minutes. Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.
- Add spinach mixture to pasta and toss until combined. Serve pasta sprinkled with feta cheese and black olives. Yields about 1 1/2 cups per serving.
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