MEDITERRANEAN PASTA CAESAR TOSS
Get creative using convenience items with a fresh take on ravioli. Try this lightened-up pasta toss for an al fresco dinner, or double it for a family picnic. -Libby Walp, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook ravioli according to package directions, adding beans during the last 3 minutes of cooking. Drain., In a serving bowl, combine the ravioli mixture, tomatoes and pepper. Add dressing; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 264 calories, Fat 10g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 649mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
MEDITERRANEAN PASTA TOSS
Make and share this Mediterranean Pasta Toss recipe from Food.com.
Provided by Danielle W
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pasta cooking directions:.
- 1. Bring water to a boil and add capellini/angle hair pasta.
- 2. Reduce heat and cover until pasta is cooked.
- 3. Drain and toss with 1 ounce extra virgin olive oil.
- Mediterranean Toss directions:.
- 1. Heat oil in large nonstick skillet on medium high heat.
- 2. Add chicken (cook 8-10 minutes or until chicken is completely cooked).
- 3. Add garlic and toss.
- 4. Add artichokes, olives and a pinch of salt and pepper. Do not toss ingredients.
- 5. Add white wine so it can absorb the seasonings and cook the garlic.
- 6. Toss ingredients and let alcohol cook off and reduce in volume by half.
- 7. Add pesto, tossing until ingredients are evenly coated.
- 8. Throw in pasta and toss.
- 9. Remove from heat and let it sit for a minute.
- 10. Add spinach and toss until spinach is slightly wilted.
- 11. Add feta and toss lightly until everything is mixed*.
- 12. EAT!
- * You could also plate the pasta and then sprinkle the feta on top instead of tossing it inches.
LIGHTER MEDITERRANEAN PASTA BAKE
Next time you're craving a comforting casserole loaded with chicken, veggies and just enough cheese to make it feel decadent, we recommend giving this recipe a try. It's a lightened-up take on a favorite recipe, our Mediterranean Chicken Pasta Bake. Like the original, this lighter version features perfectly browned chicken, bowtie pasta and the sun-ripened flavors of tomatoes, olives and artichokes featured in the original-but we also added in a few more veggies and trimmed down the cheese. The result is a dish that's full-flavored and comforting. When it comes out of the oven all warm and melty, no one will guess this dinner comes in under 400 calories per serving!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Add to large bowl.
- In 12-inch nonstick skillet, heat 1 teaspoon oil over medium-high heat. Toss chicken with Italian seasoning and salt; cook 8 to 10 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to bowl with pasta.
- In same skillet, heat remaining 2 teaspoons oil over medium heat; add onions and zucchini. Cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in artichokes, pasta sauce and whipping cream; heat 3 to 4 minutes or until heated through.
- Carefully add sauce to bowl of pasta and chicken; stir until well combined. Spoon mixture into baking dish; top with tomatoes, olives and Parmesan cheese. Cover baking dish with foil; bake 25 minutes. Uncover; bake 10 to 15 minutes or until bubbly and lightly browned.
Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 7 g, ServingSize About 1 1/3 Cups, Sodium 680 mg, Sugar 5 g, TransFat 0 g
DEXTER'S MEDITERRANEAN PASTA TOSS
Copied this from another site: http://articles.orlandosentinel.com/2010-06-09/features/os-thot-dexters-pasta-recipe-20100609_1_teaspoon-fresh-pesto-ounces-crumbled-feta-cheese-toss
Provided by Danielle W
Categories < 60 Mins
Time 35m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- 1. Heat sauté pan to medium hot. Season shrimp with salt and pepper and fennel. To pan, add butter and shrimp. Sauté until spices are singed. They should be a little brown and nutty. Add the garlic and toss. Add the artichokes, olives, tomatoes and another pinch of salt and pepper. Do not toss ingredients. Immediately refresh pan with the white wine to let the wine absorb the seasonings and cook the garlic. Toss ingredients and let alcohol cook off and reduce in volume by half. Add chicken broth to moisten.
- 2. Add pesto, tossing until ingredients are evenly coated, then throw in pasta and heat everything back up.
- 3. Just before plating add spinach. Toss again and when spinach is wilted, plate immediately. Sprinkle crumbled feta on top.
- Chef's note: You can sub out the shrimp for chunks of chicken or sauté the dish without meat. Recipe can be multiplied for more people, but this dish really works the best when sautéed in a hot pan for one person.
Nutrition Facts : Calories 1498.2, Fat 65.7, SaturatedFat 24.4, Cholesterol 90.2, Sodium 2614.2, Carbohydrate 179.6, Fiber 37.3, Sugar 13, Protein 49
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- Step 2: Season 9 shrimp with 1 small teaspoon ground fennel and salt and pepper to taste. To the pan, add 1 ounce butter and the seasoned shrimp. Sauté until spices are singed. They should be a little brown and nutty.
- Step 3: Add 1 clove chopped garlic and toss. Add 4 quartered artichoke hearts, 6 Kalamata olives, 2 ounces diced fresh tomatoes and another pinch of salt and pepper. Do not toss ingredients. Immediately refresh pan with 2 ounces white wine, to let the wine absorb the seasonings and cook the garlic. Toss ingredients and let alcohol cook off and reduce in volume by half. Add 3 ounces chicken broth to moisten.Step 4: Add 1 teaspoon pesto, tossing until ingredients are evenly coated, then add 5 ounces cooked capellini pasta and heat everything back up.Step 5: Just before plating, add 20 leaves of fresh spinach. Toss again and when spinach is wilted, plate immediately. Sprinkle 1 to 2 ounces crumbled feta cheese on top.
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