Greek Style Penne Pasta With Lamb And Vegetables Recipes

PENNE PASTA WITH VEGETABLES

Steps:

• Cook pasta according to the package directions and drain, reserving 1 cup of the cooking liquid. Combine the reserved cooking liquid, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, and cream cheese and stir until smooth. Stir the vegetables into the sauce and cook over medium heat for 4 to 6 or until the sauce is bubbly and the vegetables are heated through. Fold the pasta together with the sauce. Serve immediately garnished with the nuts.

GREEK PASTA SALAD

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.

GARLIC PENNE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

GREEK-STYLE PENNE WITH LAMB, PARSNIPS, TOMATOES, AND CINNAMON

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and sautéuntil no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.

GREEK PENNE

Steps:

• Cook pasta according to directions. Drain and set aside.
• In a skillet, add 3 teaspoons of the olive oil and heat gently.
• Add onion, garlic and pine nuts and cook till onions are translucent.
• Stir in drained spinach, tomatoes and cook for 3 minutes, stirring occasionally.
• Add wine and water. Set aside.
• In a separate bowl, blend feta cheese and cottage cheese with a pastry blender.
• Place drained pasta into skillet and heat, drizzle with 2 teaspoons olive oil and toss.
• Add cheese mixture, spinach mixture, salt, pepper, and crushed red pepper flakes and toss again.
• Heat for about 2 more minutes.
• Serve immediately into plates. Sprinkle with Parmesan cheese.

PENNE PASTA SALAD GREEK STYLE

Steps:

• Combine all the dressing ingredients except the cheeses in a bowl and set aside.
• Combine pasta, peppers , tomato, and onion in another bowl.
• Pour dressing over pasta mix, add feta and mix well.
• Top with Parmesan cheese.
• Cool and refrigerate 4-5 hours to blend the flavours.

GREEK STYLE LAMB PASTA

Steps:

• Whizz together the garlic, onion, mushrooms, aubergine and 1 tbsp oregano then cook slowly for 10 minutes.
• Add the minced lamb and brown over a medium heat.
• Onto the mince, sprinkle the cinnamon and grate some nutmeg (to your own taste). Stir.
• Add the wine and let it simmer for 2-3 minutes.
• Add the chopped tomatoes, caster sugar, tomato puree and stir. Season and bring to the boil.
• Cook over a low heat for at least 30 mins then serve with the spaghetti and crumble the feta on top.