GREEK PASTA SALAD WITH FETA AND OLIVES
Tomato, cucumber, feta, olives and pasta are tossed with an oregano vinaigrette for a filling Greek-style salad.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
PASTA WITH LEMON AND OLIVES
Keeping your fridge and pantry well-stocked is the key to pulling off fast and flavorful meals midweek. This flavorful pasta dish relies on pantry staples like pasta, canned beans, jarred olives, lemons and fresh Parmesan to come together quickly.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook, stirring, until the shallot is tender, about 3 minutes. Add the cannellini beans and olives and cook until warmed through, about 2 minutes. Season with salt and pepper.
- Remove the pan from the heat and stir in the pasta, lemon zest and juice and 1/2 cup of the reserved cooking water. Toss well, gradually adding the remaining cooking water if the pasta seems dry. Stir in 1/4 cup each Parmesan and parsley. Divide the pasta among bowls and top with the remaining Parmesan and parsley.
Nutrition Facts : Calories 530, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 628 milligrams, Carbohydrate 86 grams, Fiber 12 grams, Protein 20 grams, Sugar 3 grams
PASTA WITH GREENS AND FETA
This is a fantastic recipe from Mollie Katzen's "Still Life with Menu Cookbook." This is probably my personal favorite recipe in the book - easy, quick, low in fat and good for you! Freshly ground parmesan and black pepper may be added at the end of preparation Greens portion of the recipe can be made 1 or two days head.
Provided by Wineaux
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in Dutch oven. Add onions and cook for about 10 minutes over medium heat, stirring occasionally.
- Add chopped greens and salt. Cook 10 minutes until greens begin to wilt.
- Cover and cook for 10 to 15 minutes over medium-low heat.
- Cook pasta until al dente. Just as it becomes ready, add the feta to the greens, keeping heat on low.
- Scoop pasta out of water, and add directly to the greens.
- Mix thoroughly.
- Cook completed dish just slightly over low heat for a few minutes. Add parmesan and pepper, if desired.
Nutrition Facts : Calories 610.8, Fat 24.1, SaturatedFat 10.2, Cholesterol 50.6, Sodium 933, Carbohydrate 86, Fiber 11.6, Sugar 9.2, Protein 15.9
PASTA WITH KALAMATA OLIVE TAPENADE, FETA, AND CHOPPED TOMATO
Tapenade paired with an aromatic paste of briny Greek black olives with sweet pieces of ripe tomato and small cubes of the eastern Mediterranean's pungent Greek sheep's milk cheese makes up this luscious dish. You'll can find Kalamata olives sold by weight in the deli cases of well-stocked supermarkets, as well as in jars. Some may be found already pitted. Substitute any other brine-cured Mediterranean olives you like. Serve with spaghetti, linguine, tagliatelle, or other medium-width strands or ribbons. One you won't want to miss!
Provided by FoodieFanatic
Categories Greek
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a lg. pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box.
- While the pasta cooks, put the olives, olive oil, garlic, parsley, capers, lemon juice, and oregano in a food processor fitted with the metal blade.
- Turning the machine on and off rapidly, pulse the ingredients a few times, then scrape down the work bowl, and process continuously until the mixture forms a coarse but uniform paste.
- As soon as the pasta is done, drain it, and immediately toss with the tapenade, and 1/2 of the Feta and 1/2 of the tomatoes.
- Top with the remaining Feta and tomatoes, and serve immediately.
Nutrition Facts : Calories 1483.1, Fat 106, SaturatedFat 28.4, Cholesterol 101.2, Sodium 2617.4, Carbohydrate 104.2, Fiber 9.6, Sugar 9.6, Protein 33.7
PASTA WITH TOMATOES, GREEN BEANS & FETA
Make and share this Pasta With Tomatoes, Green Beans & Feta recipe from Food.com.
Provided by Dancer
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Start a large pot of water to boil with 1 tbsp.
- salt.
- While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
- Add feta.
- Let sit at room temperature 15 minutes or longer.
- Taste and adjust seasonings.
- Add pasta to boiling water.
- Cook 5 minutes.
- Add beans.
- Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
- Drain, toss with tomato mixture and serve.
- The tomato mixture, without the herbs, can be made hours ahead.
- Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.
OLIVE AND FETA PASTA
I whipped up this pasta dish to satisfy a craving for olives and feta cheese. Add artichokes or spinach for variation.
Provided by MISSSMEW2
Categories Pasta and Noodles Noodle Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
- Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 43.5 g, Cholesterol 6.3 mg, Fat 7.4 g, Fiber 9 g, Protein 12.1 g, SaturatedFat 1.9 g, Sodium 242.4 mg, Sugar 2.5 g
PASTA WITH SPINACH, FETA AND OLIVES
Mediterranean-inspired salad served warm. Also delicious cold. Don't add salt - the feta, olives and capers provide plenty. A short sturdy pasta works best such as bowties, shells, elbows.
Provided by Kathy228
Categories European
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk olive oil, vinegar and garlic.
- Add remaining ingredients and toss to mix. The spinach will wilt from the hot pasta.
- Season with pepper to taste.
- Garnish with more cheese crumbles if desired. Though it's delicious refrigerator cold, I think it tastes best when served warm.
Nutrition Facts : Calories 789.8, Fat 21.9, SaturatedFat 7.6, Cholesterol 33.4, Sodium 808, Carbohydrate 120.7, Fiber 6.4, Sugar 4.4, Protein 26.6
PASTA WITH BITTER GREENS AND FETA
Adapted from Mollie Katzen's original recipe, Pasta with Greens and Feta, published in "Still Life With Menu." Can use any combination of bitter greens; in her notes the author states that she prefers half escarole and half spinach. When I made it I used two kinds of kale and also cooked the onions twice as long as written to really carmelize them and produce a richer flavor. The original recipe states that you can use up to a pound of pasta and 12 ounces of feta. I could see easily doubling this recipe, or tweaking amounts based on your tastes and the availability of ingredients. The author also notes that you can make the sauce and refrigerate it ahead of time, then reheat it while you're boiling the pasta. A delicious way to eat your greens, an excellent spring dish.
Provided by Cinizini
Categories Greens
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a deep skillet, pot, or Dutch oven with a lid. Add the onion and cook for 10-20 minutes over medium heat, stirring periodically. While the onions are cooking, start the pasta water on high heat in a separate large pot.
- When the onions are soft, add the chopped greens to the skillet, lightly salt, and stir until the greens start wilting. Cover and cook 10-15 minutes over medium-low heat. You can cook it for longer if the pasta still isn't ready, over a lower flame.
- Meanwhile, when the water in the pot starts boiling, add the pasta and cook until firm to the bite (it will cook further in the sauce so be careful not to overcook at this point). When it is almost done, add the crumbled feta to the sauce, keeping the heat on low.
- When the pasta is ready, scoop it up with a slotted spoon or strainer, holding it over the pot of water to drain, and then add the drained noodles in batches to the sauce in the skillet, mixing thoroughly.
- Cook the finished pasta on low heat for a few minutes. Then add a grating of Parmesan, if you like, and a few twists of freshly ground black pepper. Serve immediately; the author recommends serving on plates pre-warmed in the oven.
Nutrition Facts : Calories 722.1, Fat 34.5, SaturatedFat 12.1, Cholesterol 53.5, Sodium 680.2, Carbohydrate 82.5, Fiber 5, Sugar 10.8, Protein 21.2
BAKED SPANAKOPITA PASTA WITH GREENS AND FETA
This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds - a mellow one, a peppery one and a fresh herb or two - to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.
Provided by Ali Slagle
Categories dinner, casseroles, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
- In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
- Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
- Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
- Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.
PASTA WITH GREENS, OLIVES, AND FETA
This recipe uses penne pasta, but any will do, even spaghetti. The greens can be spinach, mustards, kale, broccoli rabe, or a mixture. Remove any thick stems. Spinach can be left whole; other greens should be cut into 1-inch strips. Adapted from "Bon Appetit" magazine.
Provided by threeovens
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine parsley, lemon peel, and garlic; set aside.
- Bring a large pot of salted water to a boil; add greens and cook just until tender, about 1 to 6 minutes depending on type of green.
- Use a skimmer or slotted spoon to transfer greens to a colander to drain.
- Return water to a boil and add pasta and cook until al dente, stirring occasionally; drain reserving 3/4 cup of the cooking liquid.
- Return pasta to the large pot, add greens, 3 tablespoons oil and toss to coat; stir in olives, feta, and enough reserved cooking liquid to moisten.
- Season with salt and pepper; transfer to a serving bowl.
- Drizzle with remaining olive oil and sprinkle with parsley mixture.
Nutrition Facts : Calories 350.6, Fat 16.3, SaturatedFat 3.8, Cholesterol 11.1, Sodium 225.3, Carbohydrate 46.8, Fiber 6.8, Sugar 0.6, Protein 6.2
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