Pioneer Womans Pasta Salad With Tomatoes Zucchini And Feta Food

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PASTA SALAD WITH TOMATOES, ZUCCHINI, AND FETA



Pasta Salad with Tomatoes, Zucchini, and Feta image

Yesterday, after a weekend of brisket, chocolate cake, and innumerable other naughty delights, suddenly all I wanted was a cold, healthy salad.

Categories     main dish     side dish

Time 20m

Yield 12 servings

Number Of Ingredients 9

12 oz. weight Farfalle (bowtie) Pasta
2 tbsp. Extra Virgin Olive Oil
1 whole Lemons (more To Taste)
Salt
Freshly Ground Black Pepper
2 whole Zucchini, Cut Into Small Wedges Or Diced
10 oz. weight Grape Tomatoes, Halved Lengthwise
1/3 c. Minced Fresh Parsley
6 oz. weight Crumbled Feta Cheese

Steps:

  • Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not undersalt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving. *Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.

PIONEER WOMAN'S PASTA PRIMAVERA



Pioneer Woman's Pasta Primavera image

Make and share this Pioneer Woman's Pasta Primavera recipe from Food.com.

Provided by Lakerdog2

Categories     Penne

Time 40m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 21

butter
olive oil
3 -4 garlic cloves, minced
1/2-1 small onion, finely chopped
1 cup broccoli, cut into bite-sized florets and stem pieces
button mushroom, one pack, sliced
2 carrots, peeled and sliced on the bias
2 zucchini, sliced on the bias
1 yellow squash, sliced on the bias
1/2 red bell pepper, cut into strips
1 cup frozen peas
1 cup whipping cream (heavy)
1 cup half-and-half, plus a little more
half-and-half, for thinning sauce
1 glass white wine
low sodium chicken broth, as needed
6 -8 fresh basil leaves
grated parmesan cheese
salt
pepper
penne pasta

Steps:

  • In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and cook until translucent, about 2 minutes.
  • Time to start sautéing the veggies in batches, cooking only 1 or 2 minutes (at most) each.
  • Add broccoli and carrots to onion & garlic. Cook only for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very careful not to overcook; veggies at this point should still be somewhat raw/crunchy.
  • When all veggies have been removed and skillet is empty, pour ½ to 1 glass of dry white wine to pan.
  • With whisk, begin to scrape the bottom of the pan to loosen all the nice, flavorful bits from the bottom. Cooking over medium heat, add ½ cup low-sodium chicken broth, 1 tablespoon butter, 1 cup whipping cream, and 1 cup half and half.
  • Add ½ cup grated Parmesan. Stir together and cook until thick, adding salt & pepper to taste. Taste sauce as you go; don't oversalt, but don't undersalt either!
  • Chiffonade fresh basil leaves, and stir into sauce. Now add all the veggies, including frozen peas, at once. Stir gently to combine; if sauce seems to thick, add equal parts half & half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes. You don't want soggy veggies! Taste & check seasoning; add more salt & pepper if needed.
  • Dump in al dente penne pasta, stir to combine thoroughly, and pour onto a large platter. Garnish with more basil leaves, throw on some more Parmesan, and gobble it up!

Nutrition Facts : Calories 315.6, Fat 23.8, SaturatedFat 14.6, Cholesterol 83.1, Sodium 98.7, Carbohydrate 16.6, Fiber 3.8, Sugar 6.8, Protein 6.3

PIONEER WOMAN'S PASTA SALAD WITH TOMATOES, ZUCCHINI AND FETA



Pioneer Woman's Pasta Salad With Tomatoes, Zucchini and Feta image

I found this recipe on Pioneer Womans website...........it's great! Best pasta salad I have ever made.

Provided by linguinelisa

Categories     Vegetable

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

12 ounces bow tie pasta
2 tablespoons olive oil
1 whole lemon, juiced
salt
fresh ground black pepper
2 zucchini, cut in half lengthwise, then cut in half again lengthwise, then cut into slices
6 ounces feta cheese, crumbled
10 ounces cherry tomatoes, halved lengthwise
1/3 cup minced parsley

Steps:

  • Cook bowtie pasta in boiling, salted water until al dente, about 10 minutes. Drain and rinse. Add olive oil and lemon juice, salt and pepper. Pioneer Woman says DO NOT UNDERSALT! Toss and then add zucchini, tomatoes, parsley and feta cheese. Toss.
  • Add more of whatever you think it needs. PW says she likes to go heavy on the feta. Squeeze in a little more lemon juice and/or drizzle in a little more olive oil if it looks like it needs more moisture. Cover and refrigerate a few hours before serving.

BAKED GOAT CHEESE PASTA



Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

  • Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
  • Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
  • While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
  • Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

TOMATO, ZUCCHINI AND FETA GRATIN



Tomato, Zucchini and Feta Gratin image

This is a recipe I copied from Food and Wine magazine. It is easy and has a great flavor to it. I have substituted thyme for dill. If you have flavored feta available, that is really nice twist to add with this dish. Just delete the thyme. I have done both the original recipe and the flavored fetas with success. It is a lovely way to make a dish when you have a bumper crop of zucchini and tomatoes coming out of your garden.

Provided by Expat in Holland

Categories     Vegetable

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 8

1 large zucchini
3 roma tomatoes
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon thyme, minced
4 ounces feta cheese, crumbled
salt
pepper

Steps:

  • Slice zucchini into 1/2" rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry.
  • Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds.
  • In a greased 9x9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish.
  • Drizzle zucchini with 1 tbsp of olive oil over top.
  • Sprinkle with with garlic, thyme, salt and pepper.
  • Next add a layer of crumbled feta.
  • Top dish with tomato slices.
  • Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil.
  • Bake, in preheated, 400°F oven for 40 minutes. Remove and let rest 10 minutes before serving.

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