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
SPAGHETTI WITH FETA, OLIVES AND GARLIC BEANS
Provided by Linda Wells
Categories dinner, pastas, main course
Time 1h
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a small saute pan, heat the olive oil over medium-low heat, add the onion and cook slowly until it is translucent. Add the three cloves of minced garlic and continue cooking for one minute. Add the beans and cover the pan. Cook slowly for about 30 minutes, until the beans are soft. If the mixture dries, add a few tablespoons of water. Season with salt and pepper.
- Meanwhile, bring a large pot of water to a rolling boil. Add the spaghetti and boil for about two to three minutes if using fresh pasta or 10 to 12 minutes if using dried, until the spaghetti is al dente. (Depending on the brand of spaghetti, cooking times may vary.) Drain well.
- In a small bowl, combine the chopped olives with the finely chopped garlic. Set aside.
- In another small bowl, toss the diced tomatoes with the fresh lemon juice. Set aside.
- In a large saute pan, heat the butter until it is nut-colored. Add the cooked pasta and toss. Add the feta cheese and stir until slightly softened, about five to seven minutes.
- Transfer a portion of the pasta onto each plate. In a straight line down the center of the plate, top the spaghetti with one mound of the bean mixture, one of the tomato-lemon mixture and a pile of the olive-garlic mixture. Serve immediately.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 15 grams, Carbohydrate 84 grams, Fat 32 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 751 milligrams, Sugar 6 grams, TransFat 0 grams
SPAGHETTI WITH TOMATOES, BLACK OLIVES, GARLIC, AND FETA CHEESE
Make and share this Spaghetti With Tomatoes, Black Olives, Garlic, and Feta Cheese recipe from Food.com.
Provided by Lavender Lynn
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
- Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
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.
SPAGHETTI WITH TOMATOES GARLIC AND FETA CHEESE
A great summer pasta dish. The Feta cheese is a wonderful match for the tomatoes, and the heat of the spaghetti and garlic oil makes the cheese soft. This is a recipe you can change to your own likes. Try using Mozzarella instead of Feta, or using fresh basil, or fresh herbs instead of parsley.
Provided by Miss Annie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large glass or stainless steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt and pepper.
- Cook the spaghetti in salted water until just done, about 12 minutes.
- Drain.
- While spaghetti is cooking, heat olive oil in a medium frying pan over medium-low heat.
- Add the garlic and cook, stirring, for 1 minutes.
- Add the cooked pasta and garlic oil to the tomato mixture and toss.
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