15-MINUTE MEDITERRANEAN PASTA
It doesn't get any easier than this Mediterranean-inspired pasta. With just a few simple pantry ingredients, a couple of fresh ingredients, and 15 minutes this easy dinner is ready to serve.
Provided by April Anderson
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions.
- While the spaghetti is boiling, add the garlic and olive oil to a small pan. Heat the oil over medium-low heat and let the garlic gently cook in the oil, for about ten minutes. Adjust the heat, if needed, so the garlic doesn't brown too quickly. After ten minutes discard the garlic and turn off the heat.
- Once the spaghetti is cooked, drain it and return it to the pot. Add everything, except the feta cheese, to the pot with the spaghetti and toss it all to combine. Add 3/4 of the feta, reserve some for serving, and give it one more gentle toss. Serve right away with the extra feta on the side.
Nutrition Facts : Calories 503 calories, Sugar 3.8g, Sodium 978.8mg, Fat 26.7g, SaturatedFat 8.3g, UnsaturatedFat 16.8g, TransFat 0g, Carbohydrate 53.3g, Fiber 5.5g, Protein 14.9g, Cholesterol 33.4mg
MEDITERRANEAN PASTA RECIPE WITH CHICKEN
This Mediterranean Pasta Recipe with Chicken is fast, flavorful and made in one pot! Loaded with greek flavors and tender chicken, it's perfect for busy weeknight dinners!
Provided by Cheyanne Holzworth
Categories entree Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Brown the chicken: Heat 1 tablespoon of butter and 1 tablespoon of oil in a large straight sided skillet or a large pot over medium-high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown, but not quite cooked through, about 4-6 minutes total. Remove chicken to a plate.
- Cook the vegetables: Reduce heat to medium. If your pan is dry, add remaining tablespoon of oil, if not omit the oil*. Add the sun-dried tomatoes and sauté 1 minute. Add in the garlic, Greek seasoning and crushed red pepper flakes. Cook until fragrant, about 30 seconds. Sprinkle the flour on the tomatoes and cook, stirring, for another 1 minute.
- Add in the liquid: Add in the broth* and half-and-half, whisking to combine. Increase heat to high.
- Add chicken and pasta: Add the spaghetti to the pot along with the chicken. Season with salt and pepper to taste.
- Cover and cook: Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until pasta is just al dente*.
- Finish pasta: Add in the artichoke hearts, olives, feta and oregano. Stir to combine and cook for 1-2 minute, or until feta is melted and pasta is cooked to your liking.
- Serve: Garnish with more feta, herbs, nuts and plenty of fresh lemon wedges. Enjoy!
Nutrition Facts : Calories 579 kcal, Carbohydrate 50 g, Protein 40 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 129 mg, Sodium 1970 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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
THE BEST BAKED MOSTACCIOLI
The best baked mostaccioli has everything you love about lasagna - a savory meat sauce, creamy ricotta and melty mozzarella bubbling at the edges. But instead of flat lasagna noodles, the pasta is mostaccioli, a type of penne with a smooth exterior. The short, tubular shape encourages plenty of sauce and cheese to get trapped inside so every bite is satisfying. We upped the ante with a combination of ground beef and sweet Italian sausage, providing the classic meatiness in the tomato sauce. While mostaccioli originates from the Campania region in southern Italy, this specific dish has ties to Chicago and St. Louis as a hearty casserole to serve at large family gatherings.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, a good pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the ground beef and sausage; cook, breaking up the meat with a wooden spoon, until crumbled, golden brown and no longer pink, about 8 minutes. Add the garlic, tomato paste, 1/2 teaspoon oregano, crushed red pepper flakes (if using), 1 teaspoon salt and several grinds of black pepper; cook, stirring, until the garlic is tender and the tomato paste is thoroughly combined, 1 to 2 minutes. Add the crushed tomatoes, parsley sprigs and 1/4 cup water and stir to combine. Bring to a simmer, then cover partially with a lid and reduce the heat to medium low. Cook, stirring occasionally, until the sauce has thickened slightly and the flavors have melded, about 15 minutes. Taste and adjust the seasoning with salt and black pepper.
- Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions, stirring occasionally, until al dente. Drain well.
- Meanwhile, stir together the ricotta, 1/4 cup of the Pecorino Romano, the egg, remaining 1/4 teaspoon oregano, pinch of salt and a couple grinds of black pepper in a medium bowl until smooth and combined; set aside.
- Preheat the oven to 350 degrees F and lightly grease the bottom and sides of a 9-by-13-inch baking dish with olive oil. Once the meat sauce is finished cooking, remove the parsley sprigs and discard. Stir in the al dente mostaccioli until well coated.
- Transfer half of the pasta and sauce to the prepared baking dish, then spread the ricotta mixture on top in an even layer with a rubber spatula or small offset spatula. Top with the remaining pasta and sauce, followed by the mozzarella, then the remaining 3 tablespoons Pecorino Romano.
- Cover the baking dish with foil and bake until heated through, about 20 minutes. Remove the foil and bake until the cheese is completely melted and the sauce is bubbling at the edges, 10 to 15 minutes more. Sprinkle with chopped parsley. Let rest for about 5 minutes before serving.
BAKED FETA PASTA
Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
- As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
MEDITERRANEAN PASTA WITH FETA AND OLIVES
This Mediterranean pasta with feta and olives is bursting with flavour yet super easy to make. It's just the perfect vegetarian pasta for a fuss-free midweek meal.
Provided by Alice | Skinny Spatula
Categories Pasta
Time 20m
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of starchy pasta water before draining.
- Meanwhile, heat the olive oil in a large pan and saute the red onion for 2-3 minutes over medium heat.
- When the onion has softened a bit, stir in the garlic and continue to cook for another minute until fragrant.
- Stir in the tomato paste, dried oregano, dried basil and red chilli flakes, then add the chopped tomatoes.
- Allow the sauce to simmer for a minute, then stir in the fresh parsley, Kalamata olives and artichokes.
- Add a dash of pasta water if the sauce looks too thick, and then stir in the feta cheese. Add the cooked linguine to the pan and toss gently until they're well covered in sauce.
- Sprinkle the fresh basil on top, season with freshly ground black pepper, divide into bowls and serve immediately.
Nutrition Facts : Calories 304 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 15 grams fat, Fiber 6 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 416 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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.
MOSTACCIOLI WITH SPINACH AND FETA
I use mostaccioli or penne, whichever is available. I have served this hot or cold.
Provided by Cathy Burghardt
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain, and set aside.
- Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.
Nutrition Facts : Calories 301 calories, Carbohydrate 34.1 g, Cholesterol 33.6 mg, Fat 13.8 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 6.5 g, Sodium 465.3 mg, Sugar 5.4 g
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