Easy Mediterranean Pasta Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta and return the water to a boil. Stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. Reduce the heat to medium-low and return the pasta to the pot.
• Stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. Top with halloumi cheese and sliced almonds to 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:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
• Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
• Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

Steps:

• cook pasta and drain well heat oil in pan add tomatoes, garlic, rocket, basil cook until spinach wilts and tomatoes look cooked add spaghetti and mozarella serve

Steps:

• Preheat oven to 180°C.
• Bring a large pot of salted water to the boil and cook pasta according to packet instructions.
• Drain and set aside.
• In a frying pan heat the 2 tablespoons oil and stir in the onion and garlic.
• Cook for 3 minutes and stir in the remaining vegetables, chilli and seasoning.
• Cook for 3- 5 minutes until just softening.
• Add the tomato sauce (pour 1 cup water into the empty jar and then add to the pan- this will help remove any remaining sauce) and the basil and stir through the pasta along with ½ a cup of the mozzarella cheese and lemon zest, if using.
• Place in a large baking dish and top with the remaining mozzarella and the Parmesan.
• Bake for 25 minutes or until cheese is golden.
• In a small bowl combine the parsley, olives and capers and scatter over the lasagne.
• Serve hot.

Steps:

• In a large serving bowl, toss together the pasta, onion, cucumber, bell peppers, celery, olives, and artichoke hearts.
• Refrigerate the salad up to 24 hours In a medium glass mixing bowl, whisk together the oils, vinegar, soup mix, black pepper, basil, parsley, and feta until well blended.
• Pour 1 cup of the dressing over the salad and toss Refrigerate the salad for at least 6 hours.
• When ready to serve, toss the salad with the remaining dressing.