Pasta With Crunchy Crumbs And Feta For One Food

PASTA WITH CRUNCHY CRUMBS AND FETA RECIPE

Steps:

• Pour boiling water into a large pan, add some salt and the pasta and cook according to the pack instructions.
• Meanwhile, heat the butter in a small saucepan and when sizzling add the breadcrumbs and cook for about 5 mins, stirring occasionally until crisp and golden. Use a zester (or grater) to grate the lemon zest into the crumbs. Cut the lemon half into two wedges and set aside.
• Drain the pasta, put it back in the pan, toss in the crumb mixture, add the feta cheese chunks, parsley and seasoning.
• Serve in a large warm bowl drizzled with olive oil and with the lemon wedges on the side. Squeeze lemon juice over as you eat the pasta to bring out the flavour.

ZUCCHINI PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
• Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
• Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender.
• In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
• Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.

GARLIC BREADCRUMB TOPPING FOR PASTA

Steps:

• Add the butter and oil to a pan over medium heat. When the butter melts, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook until browned, 3 to 5 minutes. Serve over pasta.

GARLIC LOBSTER PASTA

Steps:

• Add 1 tbsp olive oil to a pan and toast the breadcrumbs until golden and crunchy. Remove from the heat and stir in a pinch of parsley. Set aside.
• In a pot of salted water, cook the spaghetti one minute shy of al dente.
• While the pasta is cooking, heat up the remaining oil in a skillet over medium heat. Add the garlic and cook, stirring, until fragrant and slightly soft, but not brown, 20 seconds to 1 minute. Stir in the red pepper flakes, flat leaf parsley, and oyster sauce. Add 1/3 cup pasta water to the pan and bring to a simmer to emulsify into a sauce, stirring occasionally.
• When the pasta is ready, use a pair of tongs to move the cooked pasta over to the pan with the sauce. Leave the heat on medium, add the lobster and toss to combine, until the sauce is glossy and clings to the noodles. Add extra pasta water if the pasta gets too dry.
• Finish with toasted bread crumbs and enjoy!

CREAMY SPINACH FETTUCCINE

Steps:

• Cook pasta according to the directions on the box.
• In the meantime, heat olive oil in skillet over medium-high heat.
• Add onion and garlic; cook 2 minutes or until tender, stirring frequently.
• In a small bowl whisk together vegetable broth and flour.
• Transfer broth mixture to the pan and whisk in the milk; continue to whisk and bring to a boil.
• Reduce heat to medium and add spinach leaves; cook for 2 minutes, stirring frequently until spinach is welted and sauce is thickened.
• Season with salt, pepper, garlic powder and fresh parsley.
• Remove from heat.
• Stir in parmesan cheese and add cooked fettuccine; toss to combine and set aside.

ROAST CHERRY TOMATOES AND FETA

Steps:

• Preheat oven 200°C, arrange tomatoes in a single layer in an ovenproof shallow dish (use two if you don't have one that is big enough, but it is important that there is only one layer), cut side up.
• You don't need to grease the dish Sprinkle salt, pepper, herbs, breadcrumbs, parmesan and feta crumbles evenly on tomatoes Bake for 20 minutes or until tomatoes are tender and cheese is melted and bubbling Let cool 5 to 10 minutes and serve.