Mediterranean Spaghetti Recipes

Steps:

• Heat oil in large non-stick skillet over medium-high heat.
• Add oregano and garlic and Saute 30 seconds.
• Add tomatoes, green onions, 2 tablespoons parsley and lemon juice.
• Cook 2 minutes or until thoroughly heated.
• Combine tomato mixture, spaghetti and 3/4 cup cheese; toss gently in the pan to warm everything together.
• Top with remaining cheese and parsley. Serve with fresh gound pepper.

Steps:

• Preheat oven to 375 degrees.
• Heat large nonstick skillet over medium high heat. Brown beef until no longer pink.
• Drain.
• Saute onions, oregano and garlic for 5 minutes.
• Add wine through tomatoes (7 ingredients), and bring to a boil.
• Reduce heat, and simmer 10 minutes or until thick.
• Combine flour, milk, and 1/4 tsp. nutmeg in medium saucepan and bring to boil.
• Reduce heat, and cook for 7 minutes or until thick, stirring constantly.
• Remove milk mixture from heat. Stir in feta cheese, half of Parmesan cheese and eggs.
• Sprinkle half the bread crumbs into a 2 large professional-size baking pans coated with cooking spray.
• Place half of the cooked spaghetti into the 2 pans, top with half th e beef mixture and then half of the cheese sauce. Repeat layers.
• Combine other half of Parmesan cheese and bread crumbs and sprinkle over the top of pans.
• Bake at 375 for 30 minutes or until golden brown (about 1 hour if recipe is made ahead). Let stand for 10 minutes before serving.
• I found it cuts well into squares for serving. Wonderful aroma, very tasty. This recipe was used successfully by a church group.

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 lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

Steps:

• To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.
• While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.
• Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad - just moisten with extra olive oil if needed.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
• Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.
• Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.
• Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.