Athenas Lemon Greek Penne Pasta Recipes

ATHENA'S LEMON GREEK PENNE PASTA

Steps:

• Cook pasta according to package directions. Drain and then stir in 1 oz oil to coat pasta.
• While pasta is cooking, melt butter in a medium sauce pan over low heat, then add heavy cream. Increase heat to medium-high stirring occasionally and when the mixture begins to bubble, add in the Parmesan cheese and blend until the cheese has melted. Add in lemon juice and lemon zest and stir. Season with black pepper and salt to taste.
• Add cooked pasta and mix well. Bring sauce back to just under a boil and then serve. You may wish to garnish your pasta dish with some additional Parmesan cheese, parsley, or even a couple of capers. This dish does not re-heat well, so plan on enjoying this dish in one setting.

GREEK PENNE AND CHICKEN

Steps:

• In a large pot with boiling salted water cook penne pasta until al dente. Drain.
• Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
• Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
• Season with salt and ground black pepper. Serve warm.

GREEK SPAGHETTI

Steps:

• In a large bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
• Cook spaghetti according to package directions and drain.
• Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute.
• Add the cooked pasta and the garlic oil to the tomato mixture and toss.

LEMON ASPARAGUS PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
• Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
• Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

GREEK PENNE

Steps:

• Start cooking pasta in large pot of boiling water.
• In skillet, add 3 tsp olive oil and cook garlic slightly.
• Add pine nuts and cook 2 minutes.
• Stir in spinach and tomatoes and cook 3 minutes.
• In a bowl combine cheeses, add oregano, salt, and pepper.
• When pasta is cooked, add ½ to large bowl and drizzle with 1 tsp olive oil.
• Add remaining pasta and drizzle with 1 tsp olive oil.
• Toss well.
• Add spinach mixture to pasta and toss.
• Add cheese mixture and toss.
• Top with parmesan cheese to taste.

PASTA ATHENA

Steps:

• In a large pot, boil salted water and cook the pasta as directed on the box. Meanwhile, heat a LARGE skillet to medium-high heat.
• Add oil and butter. Once melted, add the garlic and shrimp. *If you like a thick cream sauce, sprinkle the shrimp with 2 tsps. flour before adding them to the skillet.
• Cook about one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Cook another minute or two.
• Finally, mix in the strained pasta and spinach leaves. Remove from heat once the spinach wilts. Salt and Pepper to taste. (Season carefully, the olives and feta add a lot of salt!).
• Divide onto plates and top with feta cheese.

GREEK PENNE PASTA (6 WW POINTS)

Steps:

• Cook pasta according to package directions (without butter or oil), drain and set aside.
• Coat a large skillet with cooking spray.
• Add olive oil and heat over medium-high heat until oil sizzles.
• Add pine nuts and garlic.
• Cook and stir until pine nuts are golden brown, about 3 minutes.
• Stir in spinach and tomatoes and cook until heated through, stirring occasionally, about 3 minutes.
• Add spinach mixture to pasta and toss until combined.
• Serve pasta sprinkled with feta cheese and black or green olives.