Mediterranean Bliss Pasta Paleo Recipes

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SILVANA'S MEDITERRANEAN & BASIL PASTA



Silvana's Mediterranean & basil pasta image

Silvana Franco's fast, easy and healthy vegetarian pasta is perfect for a midweek meal

Provided by Good Food team

Categories     Dinner, Lunch, Pasta

Time 35m

Number Of Ingredients 9

2 red peppers , seeded and cut into chunks
2 red onions , cut into wedges
2 mild red chillies , seeded and diced
3 garlic cloves , coarsley chopped
1 tsp golden caster sugar
2 tbsp olive oil , plus extra to serve
1kg small ripe tomatoes , quartered
350g dried pasta
a handful of fresh basil leaves and 2 tbsp grated parmesan (or vegetarian alternative), to serve

Steps:

  • To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.
  • While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.
  • Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad - just moisten with extra olive oil if needed.

Nutrition Facts : Calories 452 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium

MEDITERRANEAN PASTA



Mediterranean Pasta image

Chicken breast chunks flavored with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine.

Provided by sal

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package linguine pasta
3 slices bacon
1 pound boneless chicken breast half, cooked and diced
salt to taste
1 (14.5 ounce) can peeled and diced tomatoes with juice
¼ teaspoon dried rosemary
⅓ cup crumbled feta cheese
⅔ cup pitted black olives
1 (6 ounce) can artichoke hearts, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

Nutrition Facts : Calories 624.7 calories, Carbohydrate 50.8 g, Cholesterol 110.5 mg, Fat 26.6 g, Fiber 5 g, Protein 45.3 g, SaturatedFat 8 g, Sodium 911.4 mg, Sugar 4.9 g

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