ANGEL HAIR WITH FETA AND SUN-DRIED TOMATOES
My husband begs me to make this dish. It is a surprisingly great mixture of flavors. You'll love it! Feel free to tailor the ingredient amounts to your taste. This is how we like it, but it is quite flexible.
Provided by NICOLEFAUSTHUNT
Categories Everyday Cooking Vegetarian Side Dishes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
- Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.
Nutrition Facts : Calories 369 calories, Carbohydrate 39.2 g, Cholesterol 34.1 mg, Fat 17.5 g, Fiber 3.5 g, Protein 15.6 g, SaturatedFat 7 g, Sodium 808.6 mg, Sugar 6.3 g
VEGETARIAN SUN-DRIED TOMATO, FETA, AND WALNUT SPREAD
This spread, a riff on pesto, is so yummy and versatile. Spread it on toasted baguette slices for an impromptu nibble, toss with pasta, add Greek yogurt to make it into a dip, or spread in sandwiches with your favorite cold meats or roasted veg.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 7 g, Cholesterol 20.8 mg, Fat 25.7 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 5.8 g, Sodium 309 mg, Sugar 2.5 g
FETA CHEESE AND SUN-DRIED TOMATO RAVIOLI
This is from 1001 Low Fat Vegetarian Recipes. Serve this with pesto sauce, or a roasted red pepper sauce. OAMC?
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place sun-dried tomatoes in a small bowl; pour boiling water over to cover. Let stand until softened, 5-10 minutes. Drain. Chop tomatoes finely.
- Mix cheeses, tomatoes, lemon zest and oregano. Spoon about 1 tablespoon of the cheese mixture mixture in the center of a wonton wrapper; brush edges with water.
- Place a second wonton wrapper on top and press edges to seal. Repeat with remaining wrappers and filling.
- Heat 3 quarts of water to boiling; add 4-6 ravioli. Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
- Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.
Nutrition Facts : Calories 436.4, Fat 23.6, SaturatedFat 14.5, Cholesterol 79.2, Sodium 823, Carbohydrate 43.3, Fiber 2.2, Sugar 3.3, Protein 13.4
ANGEL HAIR WITH SUN-DRIED TOMATOES AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
BAKED FETA SPREAD WITH SUN-DRIED TOMATOES
This is my own version of a feta appetizer we get at our favorite local Greek restaurant. This is always a hit at dinner parties. The sun-dried tomatoes really make it delicious! Serve with warm or grilled pita bread.
Provided by Britt Brouwer
Categories Ingredients Dairy Recipes Cheese Recipes Feta
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
- Preheat the oven to 325 degrees F (165 degrees C).
- Transfer ingredients to a small oven-proof stone dish or ramekin.
- Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 2.2 g, Cholesterol 25 mg, Fat 15.8 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 359.5 mg, Sugar 1.2 g
FETA AND SUNDRIED TOMATO DIP
This marinated cheese made with fresh herbs has a taste of Greece. Enjoy with crackers or as a quick pasta topper.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place feta cubes in small shallow dish. In small bowl, mix garlic, tomatoes, basil, parsley, salt and pepper. Stir in olive oil. Pour oil mixture over cheese. Marinate 2 hours in refrigerator, stirring occasionally.
- Transfer mixture to shallow serving bowl; serve with crackers.
Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 2 g, TransFat 0 g
FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL
Provided by Jennifer Martin
Categories Cheese Herb Olive Tomato Breakfast Brunch Broil Feta Winter Bon Appétit Portland California Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.
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RAVIOLI WITH CREAMY SUN-DRIED TOMATO AND BASIL SAUCE
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4.9/5 (10)Total Time 30 minsCategory Main CourseCalories 606 per serving
- Bring a large pot of water to a boil. Once boiling, add ravioli and Roma tomatoes. Boil pasta according to directions on package and cook tomatoes until skins burst (if they don't burst after 6 minutes then cut an "x" in the bottom of tomatoes, and boil about 2 minutes longer), remove tomatoes and allow to rest until cool enough to handle, then peel, seed and dice tomatoes. Drain pasta.
- (While pasta boils prepare sauce). Place drained sun-dried tomatoes in a food processor and pulse until finely minced. In a large and deep skillet, melt butter over medium heat. Add garlic and saute 30 seconds then add flour and cook, stirring constantly 1 1/2 minutes. While whisking, slowly add in milk and cream.
- Add sundried tomatoes and whisk to separate clumps. Season with salt and pepper to taste and add red pepper flakes. Cook sauce until thickened, bringing it to light boil, while stirring constantly, then reduce heat and add parmesan cheese and diced Roma tomatoes. Cook until cheese has melted, stirring frequently.
- Thin sauce with an additional 1/4 cup milk if desired. Add cooked ravioli to sauce and toss to evenly coat, then toss in half of the chopped basil. Serve warm topped with remaining basil.
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