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.
BAKED FETA PASTA
An easy to make pasta with baked feta inspired by current TikTok trends.
Provided by My Hot Southern Mess
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.
- Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.
- Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.
- Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 50.7 g, Cholesterol 33.7 mg, Fat 27.8 g, Fiber 3.8 g, Protein 14.3 g, SaturatedFat 8.5 g, Sodium 513.1 mg, Sugar 4.4 g
LEMON AND FETA PASTA
Oh so good, and it can be increased easily. I think I will use acini de pepe pasta, but any pasta will be great with this. Tweaked a little to my own taste, but originally the pasta was added to the "dressing" in a bowl and the veggies and feta just put in at the last minute. I prefer them cooked a little.
Provided by MarraMamba
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta following package directions.
- Meanwhile, make a dressing by combining the olive oil, lemon zest and juice, mustard and garlic.
- Once cooked, drain the pasta and put back in the warm pot. Mix in the crumbled feta, tomatoes, spring onions and dressing. Heat gently til feta melts a little. This dish can be served warm or refrigerated as a packed lunch.
Nutrition Facts : Calories 477.6, Fat 20.7, SaturatedFat 10.1, Cholesterol 53.4, Sodium 710.6, Carbohydrate 56, Fiber 4, Sugar 7.1, Protein 18
PASTA WITH ZUCCHINI, FETA AND FRIED LEMON
This is a less saucy, more pasta-salad-like pasta, which is to say it's best served at room temperature after being carted to an outdoor location and eaten directly from the container. The zucchini mixture should be deeply flavorful and concentrated, rather than loose or watery. If you're looking for something saucier, add more olive oil (not pasta water) as needed to coat each piece of pasta before serving.
Provided by Alison Roman
Categories dinner, lunch, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse pasta with cool water to stop cooking and toss with a drizzle of olive oil to prevent sticking; set aside.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add walnuts, if using, and toss to coat. Cook, stirring occasionally, until walnuts are toasted and golden brown, 3 to 4 minutes. Using a slotted spoon or strainer, transfer the walnuts to a small bowl (leaving the oil behind) and season with salt; set aside.
- Add shallots and lemon to the oil and season with salt and pepper. Cook, stirring occasionally, until both the shallots and lemons are totally softened and have begun to caramelize, 5 to 8 minutes. Add capers and stir to coat in the oil, letting them sizzle a minute or two.
- Add zucchini and season with salt and pepper. (Do not be alarmed at the amount of zucchini in the skillet; it will cook down by about half.) Cook, stirring occasionally, until much of the water has evaporated from the zucchini and it has totally softened, become translucent and is beginning to brown at the edges, 10 to 15 minutes. (This mixture should be very flavorful and lightly saucy.)
- Remove pan from heat and add pasta, tossing to coat. (If your skillet is very full, you can always transfer everything to a large bowl and toss to coat there.) Season with salt and pepper.
- Transfer pasta to a large serving bowl and top with toasted walnuts, feta and herbs, finishing with a drizzle of olive oil.
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- Bring a large pot of salted water to a boil, then cook the pasta according to package directions, until al dente. Before draining, remove 1 cup of the cooking water. Drain the pasta.
- Return the pasta to the pot and add the olive oil, Immediately return the pasta to the pot and add the olive oil, Parmesan, lemon zest and juice, basil, about 3/4 of the crumbled feta, and half of the cooking water. Toss to combine, add salt and pepper to taste, and toss again. If it’s a bit dry and can use a touch more salt, and some or all of the remaining cooking water.
- Turn into a serving bowl and top with the remaining feta, and the pine nuts or pumpkin seeds, if using.
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- Before you beginning, have all your ingredients prepped and ready to go because you’ll need to be quick once the pasta is cooked!
- About five minutes before the pasta is done, melt butter in a large skillet over medium heat. Cook garlic for 30 seconds, or until just fragrant. Stir in lemon juice and lemon zest and cook for another 30 seconds. Season with salt and freshly cracked pepper. If garlic lemon mixture is cooked before the pasta, remove the skillet from the heat so that garlic doesn’t burn.
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From yayforfood.com
4.5/5 (46)Total Time 25 minsCategory DinnerCalories 458 per serving
- Boil the linguine pasta in salted water according to package directions until one minute prior to al dente. Drain and reserve ½ cup of pasta water. Set aside.
- For the sauce. While the pasta is cooking, in a separate bowl, whisk together the lemon zest, lemon juice, and olive oil together until well combined. Then add in the feta and black pepper, whisking well until the sauce combines to become creamy and mostly uniform in texture.** Set aside.
- For the asparagus. Using a large skillet at medium-high heat, add the olive oil and garlic, swirling the pan for 5 seconds (slightly toasting the garlic). Add in the asparagus, salt, and pepper, stirring frequently until the asparagus is tender-crisp, about 2-3 minutes. Remove from heat and place the asparagus in another bowl.
- Using the same skillet, reduce the heat to low, then add the pasta and sauce. Using tongs, toss to evenly coat the pasta with the sauce, letting the feta cheese completely melt. Spoon in a tablespoon of pasta water at a time to get to your desired saucy consistency.
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