Mediterranean Pasta Toss Food

MEDITERRANEAN PASTA CAESAR TOSS

Steps:

• In a large saucepan, cook ravioli according to package directions, adding beans during the last 3 minutes of cooking. Drain., In a serving bowl, combine the ravioli mixture, tomatoes and pepper. Add dressing; toss to coat. Sprinkle with cheese.

MEDITERRANEAN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
• Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
• Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

DEXTER'S MEDITERRANEAN PASTA TOSS

Steps:

• 1. Heat sauté pan to medium hot. Season shrimp with salt and pepper and fennel. To pan, add butter and shrimp. Sauté until spices are singed. They should be a little brown and nutty. Add the garlic and toss. Add the artichokes, olives, tomatoes and another pinch of salt and pepper. Do not toss ingredients. Immediately refresh pan with the white wine to let the wine absorb the seasonings and cook the garlic. Toss ingredients and let alcohol cook off and reduce in volume by half. Add chicken broth to moisten.
• 2. Add pesto, tossing until ingredients are evenly coated, then throw in pasta and heat everything back up.
• 3. Just before plating add spinach. Toss again and when spinach is wilted, plate immediately. Sprinkle crumbled feta on top.
• Chef's note: You can sub out the shrimp for chunks of chicken or sauté the dish without meat. Recipe can be multiplied for more people, but this dish really works the best when sautéed in a hot pan for one person.

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 PASTA TOSS

Steps:

• Pasta cooking directions:.
• 1. Bring water to a boil and add capellini/angle hair pasta.
• 2. Reduce heat and cover until pasta is cooked.
• 3. Drain and toss with 1 ounce extra virgin olive oil.
• Mediterranean Toss directions:.
• 1. Heat oil in large nonstick skillet on medium high heat.
• 2. Add chicken (cook 8-10 minutes or until chicken is completely cooked).
• 3. Add garlic and toss.
• 4. Add artichokes, olives and a pinch of salt and pepper. Do not toss ingredients.
• 5. Add white wine so it can absorb the seasonings and cook the garlic.
• 6. Toss ingredients and let alcohol cook off and reduce in volume by half.
• 7. Add pesto, tossing until ingredients are evenly coated.
• 8. Throw in pasta and toss.
• 9. Remove from heat and let it sit for a minute.
• 10. Add spinach and toss until spinach is slightly wilted.
• 11. Add feta and toss lightly until everything is mixed*.
• 12. EAT!
• * You could also plate the pasta and then sprinkle the feta on top instead of tossing it inches.

SILVANA'S MEDITERRANEAN & BASIL PASTA

Steps:

• To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.
• While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.
• Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad - just moisten with extra olive oil if needed.

MEDITERRANEAN SHRIMP & PASTA TOSS

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add zucchini, yellow squash and shrimp; cook 6 to 8 min. or until vegetables are crisp-tender and shrimp turn pink, stirring frequently.
• Stir in tomatoes and dressing; cook 2 min. or until heated through, stirring occasionally.
• Add pasta and basil; toss to coat. Cook until heated through, stirring occasionally. Sprinkle with cheese.

MEDITERRANEAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.