OLIVE AND FETA PASTA
I whipped up this pasta dish to satisfy a craving for olives and feta cheese. Add artichokes or spinach for variation.
Provided by MISSSMEW2
Categories Pasta and Noodles Noodle Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
- Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 43.5 g, Cholesterol 6.3 mg, Fat 7.4 g, Fiber 9 g, Protein 12.1 g, SaturatedFat 1.9 g, Sodium 242.4 mg, Sugar 2.5 g
EGGPLANT WITH MARINATED FETA
What makes this simple, quick side dish so delicious is the feta, marinated in fresh garlic, lemon, and fresh oregano, that begins to soften and melt as soon as it hits the warm eggplant.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 Japanese eggplants (cut into 2-inch pieces) with 1 cup grape tomatoes, 2 tablespoons olive oil and 1/2 teaspoon each kosher salt and pepper. Bake at 500˚ F, turning once, until tender, 12 to 14 minutes, then broil until charred, 3 to 4 minutes. Mix 3 ounces diced feta, 2 tablespoons each olive oil and lemon juice, 1 tablespoon chopped oregano, 1 sliced garlic clove and 1/2 teaspoon each salt and pepper. Serve over the eggplant mixture.
PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE
Categories Cheese Olive Pasta Vegetable Sauté Vegetarian Dinner Feta Eggplant Fall Spring Summer Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
- Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.
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.
EGGPLANT AND FETA WITH FUSILLI
Provided by Marian Burros
Categories pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Turn on broiler. Bring water to boil for pasta in covered pot.
- Wash and trim the eggplant (do not peel) and cut into 1/4-inch-thick slices. Cover broiler pan with aluminum foil and arrange slices on pan. Spray tops of eggplant with pan spray, and broil 2 or 3 inches from source of heat until tops are brown.
- Chop all the onion. Heat a nonstick pan large enough to hold all the sauce ingredients until it is very hot. Reduce heat to medium high, and add oil. Saute the onion until it begins to soften and brown.
- Meanwhile, mince the garlic; chop the tomatoes. Check the eggplant: if it is browned, turn, spray with nonstick spray and continue to broil. It takes about 10 minutes broiling time to cook the eggplant.
- Add the garlic to the onions when they have softened, and saute for 30 seconds. Stir in tomatoes, tomato paste and vinegar; reduce heat to low and continue cooking.
- Chop the oregano and thyme, and add to the sauce as it cooks.
- Cook the pasta.
- When the eggplant is ready, cut it into small chunks (about 1 inch) and stir into the sauce.
- Pit the olives, and chop and add to the sauce. Season with salt and pepper.
- Wash and chop the parsley.
- When the pasta is cooked, drain and stir in the sauce. Stir in the cheese and parsley, and serve with the bread.
Nutrition Facts : @context http, Calories 890, UnsaturatedFat 16 grams, Carbohydrate 147 grams, Fat 23 grams, Fiber 21 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 29 grams, TransFat 0 grams
ROASTED EGGPLANT AND FETA
This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.
Provided by Susiecat too
Categories Greek
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place eggplant cubes in a shallow baking pan; toss with 1/2 cup olive oil, salt to taste, bake until cubes are soft but not mushy -- about 30 minutes.
- Set aside to cool.
- Whisk together the remaining 1/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper.
- Toss about half the dressing with eggplant.
- Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
- Sprinkle with cheese and olives, drizzle with remaining dressing.
- Garnish with fresh oregano sprigs if desired.
Nutrition Facts : Calories 257.6, Fat 22.4, SaturatedFat 7.7, Cholesterol 33.8, Sodium 468, Carbohydrate 9.5, Fiber 4.2, Sugar 4.5, Protein 6.7
EGGPLANT-MUSHROOM PASTA TOSS
"Mushrooms make an ideal substitute for meat in this Italian pasta dinner," says Priscilla Gilbert of Indian Harbour Beach, Florida. "I like to serve crisp rolls or garlic bread and a green salad on the side."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook eggplant in oil over medium heat for 3 minutes. Add mushrooms and garlic; cook 3-4 minutes longer or until vegetables are tender. , Stir in the tomatoes, water, tomato paste, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in olives; heat through. , Drain pasta; toss with eggplant mixture. Sprinkle with feta cheese and parsley.
Nutrition Facts : Calories 231 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 659mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein. Diabetic Exchanges
EGGPLANT PASTA SOUP WITH FETA CHEESE AND WARM OLIVE TOASTS
Just Good! A nice Mediterranean flavor, not too hard to make and excellent soup. I serve this with my Recipe #407765 which on their own are wonderful. I love eggplant and found this soup - which is hearty and just one of my favorites.
Provided by SarasotaCook
Categories Clear Soup
Time 1h15m
Yield 4-6 Bowls, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Base -- In a large soup pot, add the olive oil and bring to medium heat. Add in onion, garlic and celery and saute for 5 minutes until the onion becomes transparent and the vegetables are tender. Add in the anchovies and cook another minute.
- Eggplant -- Add the eggplant and stir until well combined. Then add the broth, tomatoes, seasoning (keep the parsley out until the end), and bring to a boil Then reduce the heat to medium low and simmer until the eggplant is tender, about 30-40 minutes.
- Pasta -- Add in the ditalini pasta (you can also use any small cut pasta) and cook until tender. It only takes 5-7 minutes. Taste for any additional seasoning and add in the parsley.
- Serve -- Serve a nice big bowl and my Recipe #407765. Enjoy a nice simple soup.
Nutrition Facts : Calories 304.6, Fat 8.4, SaturatedFat 1.2, Cholesterol 2.5, Sodium 575.9, Carbohydrate 53.2, Fiber 14.1, Sugar 16.5, Protein 9.4
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