Mediterranean Artichoke Pasta Food
MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
- Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
MEDITERRANEAN ARTICHOKE PASTA SALAD
This salad will keep in the fridge for 3-4 days. It can easily be adapted to feed a large crowd. Any type of pasta will work for this recipe. Stacey
Provided by Stacey Sweet
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large serving bowl combine all of the ingredients.
- refridgerate for at least one hour before serving.
Nutrition Facts : Calories 647.4, Fat 35.7, SaturatedFat 7.9, Cholesterol 47.7, Sodium 740, Carbohydrate 66.1, Fiber 7.6, Sugar 6.5, Protein 18.1
CHEESY MEDITERRANEAN ARTICHOKE PASTA
Not to sound cheesy, but this Mediterranean pasta with artichokes, olives and Parmesan and Romano cheeses is just scrumptious.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt. Drain; return to pan.
- Add all remaining ingredients except cheese; mix lightly.
- Cook on medium heat 5 min. or until heated through, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
MEDITERRANEAN ARTICHOKE PASTA
Artichoke hearts, black olives and diced tomatoes give this easy weeknight pasta dish the colors and flavors of the Mediterranean.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package. Drain; return to saucepan.
- Add remaining ingredients; mix lightly. Cook 5 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 450, Fat 21 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 580 mg, Carbohydrate 55 g, Fiber 5 g, Sugar 6 g, Protein 12 g
MEDITERRANEAN PASTA IN MINUTES
Steps:
- Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
- Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.
MEDITERRANEAN ARTICHOKE DIP
A quick and zesty dip! Serve with rounds of sourdough toast or with a good sesame crisp. The anchovy really adds a depth of flavor that is not present in other artichoke dips... like them or not, give these little fishes a try in this dip! Makes 48 Tablespoons; 1 Tablespoon per serving on toasts or as a dip. Try this as a spread as well, it is delicious with lettuce and tomato on rye bread.
Provided by rsarahl
Categories Spreads
Time 5m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 7
Steps:
- Grate 1 tsp zest from the lemon, then squeeze and reserve 1 Tbsp juice.
- Blend lemon zest and juice with remaining ingredients in a food processor or blender, until smooth.
- Scrape mixture into a serving bowl.
- Cover and chill if not serving immediately.
- Will keep in the fridge for up to 1 week this way.
Nutrition Facts : Calories 32.4, Fat 2.3, SaturatedFat 0.5, Cholesterol 2.1, Sodium 103.3, Carbohydrate 2.4, Fiber 1, Sugar 0.3, Protein 1.1
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