MIXED-HERB PASTA WITH RED BELL PEPPERS AND FETA
Categories Cheese Herb Pasta Sauté Vegetarian Bell Pepper Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in heavy large skillet over high heat. Add peppers and cook until crisp-tender, stirring frequently, about 3 minutes. Add garlic; sauté 1 minute. Add wine; boil until reduced by 1/3, about 2 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add pepper mixture, herbs, and cheese. Toss gently but thoroughly until cheese begins to melt. Season to taste with salt and pepper and serve.
HOMEMADE HERBED PASTA WITH FETA, LEMON AND PINE NUTS
Provided by Molly Yeh
Time 1h50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
- Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
- Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
- For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.
FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 37m
Yield 6 (1 cup) servings
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.
Nutrition Facts : Calories 470 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Sodium 1050 milligrams, Carbohydrate 73 grams, Fiber 10 grams, Protein 18 grams
LYNNSKI'S RED BELL PEPPERS STUFFED WITH FETA & SPINACH
Make and share this Lynnski's Red Bell Peppers Stuffed With Feta & Spinach recipe from Food.com.
Provided by lynnski LA
Categories Peppers
Time 1h10m
Yield 4 peppers, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F (180 C).
- Clean spinach, wilt it in hot water and squeeze out moisture; or thaw frozen spinach and squeeze out moisture.
- Cut tops off peppers, save top to use as a lid; clean out the insides of seeds & membranes.
- Mix beaten egg, feta, herbs and salt and pepper to taste.
- Spread spinach around inside of peppers and add in feta mix, stuffing it in the center of the spinach, but not mixed into the spinach.
- Grease a baking dish and arrange peppers close together so they stand up.
- Bake at 350 F (180C) for about 50 minutes.
Nutrition Facts : Calories 354.4, Fat 19.8, SaturatedFat 12.2, Cholesterol 172.6, Sodium 1003.2, Carbohydrate 28.4, Fiber 7.5, Sugar 8.9, Protein 21.4
PEPPERY PASTA WITH FETA CHEESE
Steps:
- Heat oil in heavy Dutch oven over medium-high heat. Add both bell peppers and garlic. Sauté until peppers begin to soften, about 4 minutes. Mix in peperoncini and basil, then tomatoes. Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes. Add pasta and toss until sauce coats pasta. Add feta and toss mixture to blend.
BELL PEPPERS AND PASTA
This meatless entree is always a hit. In fact, I double it whenever I know I'm going to feed some big eaters, and it still disappears. -Sharon Csuhta of Wadsworth, Ohio
Provided by Taste of Home
Categories Dinner
Time 22m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,
Nutrition Facts : Calories 274 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 434mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
PASTA WITH CHICKEN, ROASTED RED PEPPERS & FETA
This tasty chicken and pasta dish surely deserves a spot on the weeknight dinner rotation. It's fast, flavorful and ready to eat in a half hour.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook and stir garlic in 2 Tbsp. of the oil in skillet on medium heat 3 minutes. Add peppers, chicken breast strips and remaining 2 Tbsp. oil. Cook 2 minutes or until heated through.
- Cook pasta as directed on package; drain.
- Toss vegetable mixture with hot pasta and feta cheese. Sprinkle with parsley.
Nutrition Facts : Calories 480, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
BELL PEPPER-FETA PASTA TOSS
Make and share this Bell Pepper-Feta Pasta Toss recipe from Food.com.
Provided by Redsie
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- Place bell pepper in a colander; drain pasta over bell pepper.
- Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.
Nutrition Facts : Calories 281, Fat 9, SaturatedFat 4.9, Cholesterol 26.8, Sodium 629.8, Carbohydrate 39.6, Fiber 3.2, Sugar 3.3, Protein 11.2
EASY RED BELL PEPPER AND FETA SALAD
This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.
Provided by Christine
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine bell peppers, feta cheese, and onion in a large bowl.
- Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 17.8 g, Cholesterol 50.5 mg, Fat 32.8 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 11.3 g, Sodium 715.6 mg, Sugar 13.4 g
ROASTED SWEET PEPPER PASTA SALAD WITH HERBS AND FETA
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this cheesy herbed pasta salad made with turkey pepperoni and baked veggies, for a filling Italian -style dinner that's ready in just 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place bell peppers and onion in single layer in pan. Spray vegetables with cooking spray. Bake uncovered 15 to 20 minutes or until vegetables are lightly browned and tender.
- Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain.
- Toss bell peppers, onion, pasta and remaining ingredients in large bowl. Serve immediately, or refrigerate 1 to 2 hours.
Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 20 mg, Fiber 4 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 7 g, TransFat 0 g
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