GREEK SPAGHETTI (MAKARONIA ME KIMA)
The meat sauce in this healthy pasta recipe is a Greek take on a red chili. This recipe calls for ground lamb but you could easily use ground beef or ground turkey instead.
Provided by Robb Walsh
Categories Healthy Greek Lamb Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Cook lamb in a large pot over medium-high heat, stirring often and breaking up with a spoon, until no longer pink, 7 to 8 minutes. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Stir in garlic and cook, stirring, until tender but not browned, 2 to 3 minutes. Pour in wine and scrape up any browned bits. Add tomatoes and their juice, water, salt, pepper, cinnamon and allspice.
- Reduce heat to maintain a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 1 hour. (Add a little water if it seems too dry.)
- About 20 minutes before the sauce is ready, bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain well. Transfer to a large bowl, add butter and toss until melted. Transfer to a serving platter. Ladle the sauce over the spaghetti. Serve topped with cheese, if desired.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 47.1 g, Cholesterol 62.9 mg, Fat 14.1 g, Fiber 8.6 g, Protein 25 g, SaturatedFat 5.9 g, Sodium 289.6 mg, Sugar 4.5 g
GREEK SPAGHETTI
I found this online and thought it looked simple and tasty (and different from the average spaghetti).
Provided by iewe7726
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
GREEK SPAGHETTI
Steps:
- Gather the ingredients. Preheat the oven to 325 F and put a large pot of well-salted water on to boil.
- Place the whole tomatoes (including the vine if your tomatoes have one) into a ceramic or metal oven dish. Drizzle with 2 tablespoons of olive oil and a good pinch of salt. Roll the tomatoes around a little to cover everything with the oil, then add the garlic slices distributing them evenly into the dish. Place the dish in the center of the preheated oven and cook for 15 minutes. The tomatoes will soften and the skin may split.
- While the tomatoes are cooking, prepare the sauce. Put the chopped parsley, mint, and oregano in a small bowl. Add the rinsed capers, red wine vinegar, and the remaining 4 tablespoons olive oil. Whisk together to create a thick, creamy looking dressing and put it to one side; do not place in the refrigerator.
- Boil your spaghetti as per the instructions until al dente . Once cooked, drain the pasta and tip back into the warm pan. Stir in the dressing while the spaghetti is hot; it will become very fragrant. Add in the chopped black and green olives and the tomatoes and garlic, including any juice from the cooking dish.
- To serve either, either transfer the pasta into a large warmed serving bowl for everyone to help themselves or into four individual warmed bowls. Before serving, cover the pasta with a generous helping of feta cheese and freshly ground black pepper.
Nutrition Facts : Calories 478 kcal, Carbohydrate 42 g, Cholesterol 25 mg, Fiber 4 g, Protein 10 g, SaturatedFat 8 g, Sodium 718 mg, Sugar 13 g, Fat 31 g, ServingSize 4 plates (4 servings), UnsaturatedFat 0 g
GREEK SPAGHETTI
"Out of all our recipes for pasta, this simple meatless main dish is our favorite," writes Christa and Holley Hageman from Telford, Pennsylvania. "We can hardly wait for summer to arrive so we can use our garden-fresh tomatoes and minced basil in this recipe." The entree's Mediterranean flair comes from feta cheese, oregano, olive oil and lemon.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat., Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.
Nutrition Facts :
GREEK SPAGHETTI WITH CHICKEN
Flavorful spaghetti surely provides a comforting dinner. Featuring chicken, spinach and two types of cheese, this is a crowd-pleaser. -Melanie Dalbec, Inver Grove Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cook spaghetti according to package directions; drain. Return spaghetti to saucepan. Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon pepper. , Transfer to a greased 13x9-in. baking dish (dish will be full). Top with Monterey Jack cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 594 calories, Fat 32g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 815mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 5g fiber), Protein 31g protein.
GREEK PASTA
Flavorful Greek style pasta with garlic, feta cheese, mushrooms and black olives.
Provided by Mary
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking peel blanched tomatoes and chop.
- In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
- To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.
Nutrition Facts : Calories 759.1 calories, Carbohydrate 102.4 g, Cholesterol 25 mg, Fat 31 g, Fiber 7.3 g, Protein 23.3 g, SaturatedFat 8 g, Sodium 866.4 mg, Sugar 6.4 g
GREEK SPAGHETTI
This is one of my favorite I-need-something-for-dinner-fast recipes. I always keep the feta on hand, so it's always ready-to-go. The best thing about it is, you can adapt it easily to your own taste. I have a friend who makes it with the feta that has basil and sun-dried tomatoes in it, and she recommends that, too, for a variation! I do recommend the butter tho, I tried it once with margarine and didn't care for the difference.
Provided by Pat Riddle
Categories Spaghetti
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Cook pasta according to package directions to al dente stage.
- While pasta is cooking, melt butter and saute garlic in a non-stick skillet When pasta is done, drain and toss immediately in skillet, stirring with pasta server to coat with butter and distribute garlic.
- Serve into pasta dishes and sprinkle with the desired amount of feta.
- (If you like it like I do, 1/4 cup may not be enough!).
Nutrition Facts : Calories 435.7, Fat 16.7, SaturatedFat 10.3, Cholesterol 47.2, Sodium 295.3, Carbohydrate 58.1, Fiber 2.5, Sugar 2.1, Protein 12.8
GREEK PASTA SALAD
Great summer pasta salad.
Provided by Danielle Laroche
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
- Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g
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