Summer Veg Pasta With Feta Food

ROASTED VEGETABLE FETA PASTA

Steps:

• Preheat oven to 425°F.
• Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.
• Roast for 15 minutes. Stir the vegetables and roast an additional 10-15 minutes or until vegetables are tender. Broil 2-3 minutes to lightly brown the cheese.
• While the tomatoes are baking, cook pasta al dente in salted water. Drain but be sure to reserve at least 1 cup of water.
• Gently stir the feta and vegetables in the baking dish.
• Mix in pasta adding enough pasta water to make a creamy sauce.
• Stir in fresh basil, season with salt & pepper to taste, and serve.

PASTA WITH SUMMER VEGGIES AND FETA

Steps:

• Cook pasta according to package directions. Drain.
• Halve tomatoes. Cut corn from cob. Cut zucchini into ribbons with vegetable peeler.
• Heat oil and butter in a saucepan over medium heat. Add corn, zucchini, garlic salt and pepper. Sautee until tender about 5 minutes.
• Add chicken broth. Stir over heat for a minute.
• Add pasta and tomatoes to other veggies. Toss to combine.
• Stir in feta, basil and parsley.
• Serve immediately!!

RUSTIC SUMMER VEGETABLE PASTA

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

PENNE PASTA WITH FETA AND SUMMER VEGETABLES

Steps:

• Cook pasta in boiling salted water until al dente. Drain with a little olive oil.
• Heat olive oil in a frying pan add garlic, zucchini and both capsicums and stir over high
• heat for 2-3 mins or until vegetables are tender.
• Add tomatoes and cook for a further 30 seconds.
• Stir in feta cheese, olives and thyme.
• Cook 1 minute more and season to taste.
• Toss vegetable/cheese mixture through the pasta and garnish with chopped herbs.

SHEET PAN BAKED FETA WITH SUMMER VEGETABLES

Steps:

• Place a rimmed baking sheet on the lower rack of the oven. Preheat the oven to 425 degrees F.
• Combine the vinegar, rosemary sprig and honey in a small saucepan. Bring to a boil, lower the heat, and simmer until thick and syrupy and reduced to about 2 tablespoons, about 2 minutes. Set aside to cool slightly. Remove and discard the rosemary sprig.
• Carefully remove the hot baking sheet from the oven. Scatter the corn, peppers, zucchini and scallions on the baking sheet. Sprinkle with the red pepper flakes and 1 teaspoon salt. Drizzle with 3 tablespoons of the olive oil and toss. Nestle the slabs of feta in among the vegetables. Roast until the vegetables are tender and the feta is warmed through and softened, about 15 minutes.
• While the feta and vegetables roast, combine 1 cup water, 1 teaspoon salt and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and stir in the bulgur. Remove from the heat and cover. Let sit for 8 minutes, then fluff with a fork.
• Once the vegetables are tender, turn on the broiler and move the baking sheet to the top rack of the oven. Broil until the cheese and vegetables are browned in places, about 2 minutes.
• To serve, divide the escarole among 4 shallow bowls. Top with the warm bulgur, vegetables and feta. Drizzle with the balsamic reduction and serve.

BAKED FETA PASTA WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine grape tomatoes, asparagus, zucchini, onion, bell pepper, and corn kernels in a baking dish large enough to accommodate all vegetables. Drizzle generously with olive oil and sprinkle with pepper flakes as well as a hit of salt and pepper. Toss to coat and make a well in the center of the dish. Place feta blocks in the well and drizzle with more olive oil. Season feta with salt, pepper, and a pinch of pepper flakes. Nestle thyme sprigs into the veggies around the dish.
• Bake uncovered in the preheated oven until vegetables are soft and feta is lightly browned, about 40 minutes.
• When the vegetables and feta have cooked for 25 minutes, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup of pasta water. Set aside.
• When the vegetables and feta are finished cooking, turn the broiler to 500 degrees F (260 degrees C) and broil vegetables for 1 minute for some final browning.
• Squeeze lemon over vegetables and feta and stir in fresh parsley. Stir in rigatoni and reserved pasta water to help feta coat pasta evenly. Season with salt and pepper as needed and sprinkle with Pecorino Romano cheese.

PASTA WITH SUMMER VEGETABLES

Steps:

• In a saucepan of boiling water boil the fava beans for 4 to 5 minutes, or until they are tender. Drain the beans, let them cool until they can be handled, and peel off and discard the tough outer skins. In a steamer set over boiling water steam the zucchini, covered, for 1 1/2 to 2 minutes, or until it is just tender. In a large bowl combine the beans, the zucchini, the tomatoes, the onion, drained well if soaked, the garlic, the bell pepper, the parsley, the oil, and salt and black pepper to taste and toss the mixture until it is combined well. In a kettle of boiling salted water boil the gemellini until it is al dente, drain it, and while it is still hot add it to the vegetable mixture, tossing the mixture until it is combined well. Serve the pasta warm or at room temperature with the Parmesan.

SUMMER VEG PASTA WITH FETA

Steps:

• Prepare sauce: Preheat moderate-hot temperature (200 degrees C) oven. In a large roasting tin, place a single layer of cubed vegetables. You want fork-sized pieces (1cm-ish cubes) - it is important that the pieces are of similar size, so that they cook at the same rate.
• Combine vinegar, olive oil, and pepper and toss through the vegetables until they are well coated. Scatter over garlic, thyme and rosemary and roast for 20 - 30min until the vegetables are cooked through and caramelizing in the pan.
• Meanwhile, cook pasta as directed, in a large pan of salted water.
• To serve: Toss drained pasta into the vegetable pan, adding a small amount of the cooking liquid to help deglaze the pan. Place in serving bowls and top with crumbled feta and parsley.