Angel Hair With Feta And Sun Dried Tomatoes Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
• Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.

Steps:

• Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

Steps:

• Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
• Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine remaining ingredients. Rinse and drain pasta; add to tomato mixture and toss to coat. Serve immediately.

Steps:

• Cook pasta 2 minutes less than the package indicates. Drain; set aside. Mix cornstarch, milk, vinegar, salt and 1/2 cup water in a bowl; set aside. Coat a large skillet with cooking spray. Add oil and warm on high heat. Sauté chicken and garlic until chicken begins to brown, 2 or 3 minutes. Add tomatoes, asparagus and mushrooms. Cook 2 or 3 more minutes, until chicken is no longer pink in center and vegetables begin to soften. Reduce heat to low and stir in pasta and cornstarch mixture. Cook 1 or 2 minutes until sauce begins to thicken. Sprinkle with cheese and serve immediately.

Steps:

• Bring lightly salted water to a boil. Add in pasta, cooking 5-6 minutes (until done). Reserve 1 cup of pasta water. Drain pasta.
• In saucepan, saute onion in sun-dried tomato oil until fragrant.
• Add in garlic, salt (a pinch), and tomato paste. Cook over medium-high heat. When onions are tender, add wine to cover.
• Simmer until wine has mostly cooked away.
• Add in tomatoes, and cook until warmed through.
• Toss pasta with sauce, adding in reserved pasta water as needed.
• Top with goat cheese and parsley (as desired).

Steps:

• Cook pasta in boiling water for 3-5 minutes (depending on your taste).
• Drain.
• In a small saucepan, heat olive oil until warm.
• Add sundried tomatoes& garlic.
• Saute for 4 minutes.
• Add italian seasoning and saute for 1 more minute.
• Toss drained pasta with desired amount of sauce.
• Sprinkle with parmesan cheese.

Steps:

• Cook pasta according to package directions. , In a large skillet, saute garlic in oil for 1 minute. Drain pasta; stir into skillet. Add the remaining ingredients; toss to coat.