Mediterranean Harvest Pasta Recipes

MEDITERRANEAN HARVEST PASTA

Mediterranean Harvest Pasta image

This unique tomato sauce combines the best of the Mediterranean - including roasted red peppers, balsamic vinegar, and kalamata olives - into a sweet, tangy sauce perfect for breezy summer nights.

Provided by Valerie

Categories Main Dish Recipes Pasta

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

2 (14.5 ounce) cans diced tomatoes
⅓ cup pitted kalamata olives
⅓ cup chopped bottled roasted red peppers
2 cloves garlic, minced
1 ½ tablespoons balsamic vinegar
1 tablespoon white sugar, or more to taste
2 tablespoons olive oil
1 teaspoon dried oregano
black pepper to taste
¾ cup vegetarian burger crumbles
1 pound penne pasta

Steps:

Stir the tomatoes, olives, red pepper, garlic, vinegar, sugar, olive oil, oregano, and black pepper in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer until the sauce begins to thicken, 20 to 30 minutes.
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. Drain well in a colander set in the sink.
Once the tomato sauce is ready, pour into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree until smooth, then return to the pot. Alternately, you can use a stick blender and puree the sauce right in the cooking pot. Stir in the burger crumbles, and simmer until hot. Pour the sauce over the cooked penne to serve.

Nutrition Facts : Calories 391.9 calories, Carbohydrate 64.9 g, Fat 8.8 g, Fiber 4.4 g, Protein 13.4 g, SaturatedFat 1.3 g, Sodium 422.3 mg, Sugar 9.1 g

HARVEST PASTA

Harvest Pasta image

Pair with Gallo® Family Vineyards Chardonnay.-Taste of Home Cooking School

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 pound uncooked spiral pasta
1 tablespoon olive oil
1-1/2 cups thinly sliced green onions
3 garlic cloves, minced
1 teaspoon fennel seed
1 can (12 ounces) evaporated skim milk
1/2 cup 1% milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) solid-pack pumpkin
3 cups cubed cooked turkey
1-1/4 cups dried cranberries
1/4 cup grated Parmesan cheese
Chopped fennel fronds, optional

Steps:

Cook pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add green onions, garlic and fennel; cook and stir 3 minutes. Whisk together milk, flour, salt and pepper until smooth; gradually whisk into onion mixture until blended., Bring to boil; cook and stir for 2 minutes or until thickened. Stir in pumpkin, turkey and cranberries. Reduce heat; cover and simmer for 3 minutes or until heated through., Drain pasta and place in a large bowl. Add pumpkin sauce; toss well to coat. Sprinkle with Parmesan cheese and garnish with fennel fronds if desired. Serve immediately.

Nutrition Facts :

MEDITERRANEAN HARVEST PASTA

Mediterranean Harvest Pasta image

This unique tomato sauce combines the best of the Mediterranean - including roasted red peppers, balsamic vinegar, and kalamata olives - into a sweet, tangy sauce perfect for breezy summer nights.

Provided by Valerie

Categories Pasta Main Dishes

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

2 (14.5 ounce) cans diced tomatoes
⅓ cup pitted kalamata olives
⅓ cup chopped bottled roasted red peppers
2 cloves garlic, minced
1 ½ tablespoons balsamic vinegar
1 tablespoon white sugar, or more to taste
2 tablespoons olive oil
1 teaspoon dried oregano
black pepper to taste
¾ cup vegetarian burger crumbles
1 pound penne pasta

Steps:

Stir the tomatoes, olives, red pepper, garlic, vinegar, sugar, olive oil, oregano, and black pepper in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer until the sauce begins to thicken, 20 to 30 minutes.
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. Drain well in a colander set in the sink.
Once the tomato sauce is ready, pour into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree until smooth, then return to the pot. Alternately, you can use a stick blender and puree the sauce right in the cooking pot. Stir in the burger crumbles, and simmer until hot. Pour the sauce over the cooked penne to serve.

Nutrition Facts : Calories 391.9 calories, Carbohydrate 64.9 g, Fat 8.8 g, Fiber 4.4 g, Protein 13.4 g, SaturatedFat 1.3 g, Sodium 422.3 mg, Sugar 9.1 g

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