SPINACH PESTO PASTA WITH OLIVES
A family favourite pasta dish, jazzed up with olives and feta
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Boil the pasta according to pack instructions. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts. Shake off the excess water, then put the spinach into a food processor.
- Add the garlic, oil, half of the cheese and most of the pine nuts to the processor with the spinach, then pulse to a pesto-like sauce. Season with the nutmeg and salt and pepper. Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.
Nutrition Facts : Calories 602 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.29 milligram of sodium
SUKI'S SPINACH AND FETA PASTA
Spinach, tomatoes, and mushrooms mingle with tangy feta cheese in this quick and easy dish for a summer night or anytime.
Provided by Anonymous
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 51.8 g, Cholesterol 50.5 mg, Fat 20.6 g, Fiber 4.6 g, Protein 17.8 g, SaturatedFat 9.8 g, Sodium 655.8 mg, Sugar 9.2 g
SPINACH AND FETA PASTA
An all time favorite of mine, I got this recipe from Allrecipes posted by Suki. It's fast and easy to make and tastes fantastic. Crusty rolls for mopping up the juices is all that's needed to finish the meal. I use lots more of the red pepper flakes to add zing and probably more feta as well since it's my favorite cheese. It's a real filling dinner for those nights when we want to eat vegetarian and DH requests this one frequently.
Provided by Cher Jewhurst
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted.
- Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
PENNE WITH GREEN OLIVES AND FETA
Provided by Molly Stevens
Categories Pasta Vegetarian Kid-Friendly High Fiber Dinner Spring Summer Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix parsley, lemon peel and garlic in small bowl; set aside.
- Bring large pot of salted water to boil. Add greens and cook just until tender, 1 to 6 minutes, depending on type of greens. Using skimmer or slotted spoon, transfer greens to colander to drain. Return water to boil. Add pasta and cook just until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add greens and 3 tablespoons oil and toss. Stir in olives, feta, and enough reserved pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper. Transfer to bowl. Drizzle with remaining 2 tablespoons oil. Sprinkle with parsley mixture and serve.
PENNE WITH TOMATO, SPINACH AND FETA SAUCE
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 35m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring water to boil for penne.
- Chop the whole onion, and reserve 2 tablespoons for the salad.
- Heat large nonstick pan until it is very hot. Reduce heat to medium high, and add oil. Saute onion in the oil until it softens.
- Meanwhile mince garlic, and add to onion. Add pine nuts.
- Wash, trim and coarsely chop tomatoes. When onion begins to brown, add tomatoes and tomato paste. Reduce heat to medium low, and cover.
- Cook the penne according to package directions.
- Wash and remove tough stems from spinach, and coarsely chop. Add to pot, and continue cooking.
- Wash, trim and slice the scallions, and add to the pot.
- In food processor blend the feta and yogurt.
- Remove the sauce from the heat, and stir in the feta mixture. Season with salt and pepper.
- Drain pasta, and serve with sauce.
Nutrition Facts : @context http, Calories 804, UnsaturatedFat 11 grams, Carbohydrate 126 grams, Fat 20 grams, Fiber 12 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 662 milligrams, Sugar 28 grams
PASTA WITH SPINACH, FETA AND OLIVES
Mediterranean-inspired salad served warm. Also delicious cold. Don't add salt - the feta, olives and capers provide plenty. A short sturdy pasta works best such as bowties, shells, elbows.
Provided by Kathy228
Categories European
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk olive oil, vinegar and garlic.
- Add remaining ingredients and toss to mix. The spinach will wilt from the hot pasta.
- Season with pepper to taste.
- Garnish with more cheese crumbles if desired. Though it's delicious refrigerator cold, I think it tastes best when served warm.
Nutrition Facts : Calories 789.8, Fat 21.9, SaturatedFat 7.6, Cholesterol 33.4, Sodium 808, Carbohydrate 120.7, Fiber 6.4, Sugar 4.4, Protein 26.6
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
GREEK PASTA SALAD WITH FETA AND OLIVES
Tomato, cucumber, feta, olives and pasta are tossed with an oregano vinaigrette for a filling Greek-style salad.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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