MEDITERRANEAN PASTA
Mediterranean Pasta with tomatoes, artichoke, garlic, and lemon. A fast, healthy pasta recipe that's easy to make and filled with bright flavor! Keep the recipe vegetarian or serve with chicken or shrimp. A nutritious all-in-one meal.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
- While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
- Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
- Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.
Nutrition Facts : ServingSize 1 (of 6), Calories 375 kcal, Carbohydrate 44 g, Protein 10 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 5 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 15 g
MEDITERRANEAN VEGETABLE PASTA
"I created this fast-to-fix recipe to use up excess zucchini from our garden, and at the same time, serve a pasta dish that was lower in calories," relates Jan Clark of New Florence, Missouri about her prize-winning recipe.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, green pepper and onion in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and pepper; heat through., Drain pasta; divide between two plates. Top with vegetable mixture and cheeses.
Nutrition Facts : Calories 321 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 727mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
MEDITERRANEAN HERB PASTA
Make and share this Mediterranean Herb Pasta recipe from Food.com.
Provided by Chef Buggsy
Categories < 30 Mins
Time 22m
Yield 1 pound pasta, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Put pasta on to cook, following package directions.
- While pasta is cooking, place the olive oil, herbs, lemon juice, water, salt & pepper and garlic in a bowl. Whisk together well.
- Drain pasta and place in large bowl or back in cooking pan.
- Add dressing over pasta, toss till combined.
- Add remaining ingredients and toss gently until well combined.
- Serve hot or at room temperature, and enjoy!
Nutrition Facts : Calories 775.7, Fat 38.2, SaturatedFat 8.2, Cholesterol 112.5, Sodium 653.2, Carbohydrate 90.3, Fiber 6.7, Sugar 6, Protein 20.3
MEDITERRANEAN HERB PASTA WITH VEGETABLES AND TOMATOES
A delicious meatless pasta dish with fresh seasonal vegetables.
Provided by McCormick Gourmet
Categories Entrees,
Yield 8
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package. Drain well
- Mix tomatoes, tomato sauce, sugar (optional), garlic powder and Italian seasoning in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes
- Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms, squash and zucchini; cook and stir 4 minutes or until tender-crisp. Stir vegetables into tomato sauce
- Place pasta in serving bowl. Spoon vegetable mixture over pasta; toss to coat. Sprinkle with grated Parmesan cheese, if desired
Nutrition Facts : Calories 154 Calories
MEDITERRANEAN PASTA (15 MINUTES)
Mediterranean Pasta made in just 15 minutes with whole wheat noodles tossed in a creamy feta sauce with Mediterranean veggies. It makes one of those easy dinners that your whole family will love!
Provided by Denise Browning
Categories Main Course
Time 15m
Number Of Ingredients 15
Steps:
- Boil the pasta: Bring a large pot of salted water with a hint of olive oil to a boil. Add pasta and cook until al dente, following the time stated on the package. Right before draining, remove 1 cup of the pasta cooking water and reserve. Drain pasta!
- Sauté the garlic and herbs: Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic, dried herbs, salt, and pepper to taste and cook for about 1 minute, stirring now and then. If you'd like to add a kick to this pasta, sauté a pinch of red pepper flakes along with the other ingredients.
- Make the sauce: Add cream cheese, feta cheese, and heavy cream, mixing until the cheese melts and creates a sauce. For extra flavor, squeeze the juice of half lemon if you want. Add the pasta water and then toss the pasta until evenly coated.
- Add the veggies: Finish the Mediterranean pasta by adding tomatoes, olives, and quartered artichokes. Cook for a minute to warm them through. Garnish with parsley, feta, and/or Parmesan cheese.
Nutrition Facts : Calories 660 kcal, Carbohydrate 66 g, Protein 20 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 116 mg, Sodium 830 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 14 g, ServingSize 1 serving
MEDITERRANEAN PENNE
I don't know how this recipe came to be, I've altered it so frequently I don't even remember my original recipe. My newest alteration? Incorporating sundried tomatoes! My husband says it was my best yet, so I'm posting it. Play around with it, I'd love to hear your honest reviews and comments.
Provided by - Carla -
Categories Penne
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, cook penne according to package directions.
- (I sometimes like to add vegetable boullion to the water during cooking to give the penne a little extra flavor); Drain and set aside.
- In a large wok style pan combine onions, peppers, garlic and Italian herbs with olive oil and sauteé until tender crisp, about 10 to 12 minutes.
- Mix in the kalamata olives and sundried tomatoes, cook another 2 minutes, or until heated through.
- Add the cooked penne, feta and freshly ground black pepper to the pan and toss gently to mix.
- Cook an additional 2 to 3 minutes, or until feta begins to melt.
- Top each serving with freshly grated Parmesan cheese.
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- While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.
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