Mediterranean Pasta With Greens Recipes

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MEDITERRANEAN PASTA WITH GREENS



Mediterranean Pasta with Greens image

A delicious blend of greens, olives, garlic, and sun-dried tomatoes tossed with pasta. Delicious and satisfying.

Provided by Lia Soscia

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package dry fusilli pasta
1 bunch Swiss chard, stems removed
2 tablespoons olive oil
½ cup oil-packed sun-dried tomatoes, chopped
½ cup pitted, chopped kalamata olives
½ cup pitted, chopped green olives
1 clove garlic, minced
¼ cup fresh grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
  • Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
  • Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 44.6 g, Cholesterol 2.2 mg, Fat 9.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 467.5 mg, Sugar 2.2 g

MEDITERRANEAN VEGETABLE PASTA



Mediterranean Vegetable Pasta image

"I created this fast-to-fix recipe to use up excess zucchini from our garden, and at the same time, serve a pasta dish that was lower in calories," relates Jan Clark of New Florence, Missouri about her prize-winning recipe.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

3 ounces uncooked angel hair pasta
1 cup chopped zucchini
1/2 cup chopped fresh mushrooms
1/3 cup chopped green pepper
1/4 cup chopped onion
2 teaspoons olive oil
1 garlic clove, minced
1 cup canned Italian diced tomatoes
6 pitted ripe olives, halved
1/8 teaspoon pepper
1/4 cup crumbled reduced-fat feta cheese
1 tablespoon shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, green pepper and onion in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and pepper; heat through., Drain pasta; divide between two plates. Top with vegetable mixture and cheeses.

Nutrition Facts : Calories 321 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 727mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

PASTA WITH CREAMY GREENS



Pasta with Creamy Greens image

Provided by Marian Burros

Categories     easy, quick, pastas, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 pound onion, chopped
1 large clove garlic, minced
1 to 2 tablespoons olive oil
Hot pepper flakes to taste
3/4 pound rabe, mustard greens or kale, tough stems removed, and washed and cut into large pieces
8 ounces whole-wheat pasta
3/4 cup nonfat plain yogurt
3/4 cup skim-milk ricotta
Salt, optional

Steps:

  • Bring water to boil in covered pot for pasta.
  • Heat 1 tablespoon oil in nonstick pan (use 2 tablespoons oil in regular pan) and saute onion and garlic until onion is soft and beginning to brown.
  • Add hot pepper flakes and greens. Stir to coat well and cook, covered, for about 10 minutes, or until greens are tender but still brightly colored.
  • Add pasta to boiling water and cook according to package directions.
  • In food processor or blender, combine yogurt and ricotta until mixture is smooth.
  • Remove greens from heat and stir in ricotta mixture. Season with salt, if desired. Drain pasta and serve creamy greens over pasta.

Nutrition Facts : @context http, Calories 846, UnsaturatedFat 13 grams, Carbohydrate 127 grams, Fat 25 grams, Fiber 10 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 204 milligrams, Sugar 20 grams

GREEN PASTA, MEDITERRANEAN STYLE



Green Pasta, Mediterranean Style image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

2 pounds durum-wheat semolina
2 eggs
4 egg yolks
2 ounces extra virgin olive oil
1/2 teaspoon salt
1 pound spinach, boiled, salted, and drained
1 ounce extra-virgin olive oil
2 large sprigs basil, leaves removed, plus leaves for garnish
1/2 pound cherry tomatoes, skinned and seeded
1/2 pound eggplant, diced and coated with flour
1 large tomato, skinned, seeded, and sliced crossways into 6 "stars"

Steps:

  • To prepare the pasta, put all ingredients in a bowl, and knead together. Wrap in plastic wrap and allow to rest for approximately one hour. Roll out the pasta to the thinnest setting on a pasta machine and lay out to dry for about 5 minutes. Cut the pasta into strips, or feed through a pasta cutter. Set pasta aside until ready to be cooked.
  • To begin the sauce, heat the olive oil and add the basil, so the flavors infuse into the oil. Add the cherry tomatoes and salt, and cook for about 10 minutes. In the meantime, bring a pot of water to a boil, and cook the pasta for 6 to 7 minutes.
  • In a separate pan, heat some oil, and fry the eggplant. The eggplant must be golden brown when done. Lightly salt when eggplant is still hot.
  • To serve: Heat the sauce and add the drained pasta. In the center of each dish, place a tomato star filled with the golden eggplant. Surround the plate with the pasta, and place a basil leaf on top for decoration.

MEDITERRANEAN PASTA WITH GREENS



Mediterranean Pasta with Greens image

A delicious blend of greens, olives, garlic, and sun-dried tomatoes tossed with pasta. Delicious and satisfying.

Provided by Lia Soscia

Categories     Pasta Main Dishes

Time 35m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package dry fusilli pasta
1 bunch Swiss chard, stems removed
2 tablespoons olive oil
½ cup oil-packed sun-dried tomatoes, chopped
½ cup pitted, chopped kalamata olives
½ cup pitted, chopped green olives
1 clove garlic, minced
¼ cup fresh grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
  • Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
  • Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 44.6 g, Cholesterol 2.2 mg, Fat 9.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 467.5 mg, Sugar 2.2 g

PASTA WITH GREENS AND FETA



Pasta With Greens and Feta image

This is a fantastic recipe from Mollie Katzen's "Still Life with Menu Cookbook." This is probably my personal favorite recipe in the book - easy, quick, low in fat and good for you! Freshly ground parmesan and black pepper may be added at the end of preparation Greens portion of the recipe can be made 1 or two days head.

Provided by Wineaux

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
4 cups onions, chopped
7 -8 cups mixed greens, washed, dried and coarsely chopped (Use any combination, spinach, collard, kale, dandelion, escarole, mustard and chard)
1/2 teaspoon salt (or to taste)
3/4-1 lb penne or 3/4-1 lb shell pasta
1/2-3/4 lb feta cheese, crumbled

Steps:

  • Heat olive oil in Dutch oven. Add onions and cook for about 10 minutes over medium heat, stirring occasionally.
  • Add chopped greens and salt. Cook 10 minutes until greens begin to wilt.
  • Cover and cook for 10 to 15 minutes over medium-low heat.
  • Cook pasta until al dente. Just as it becomes ready, add the feta to the greens, keeping heat on low.
  • Scoop pasta out of water, and add directly to the greens.
  • Mix thoroughly.
  • Cook completed dish just slightly over low heat for a few minutes. Add parmesan and pepper, if desired.

Nutrition Facts : Calories 610.8, Fat 24.1, SaturatedFat 10.2, Cholesterol 50.6, Sodium 933, Carbohydrate 86, Fiber 11.6, Sugar 9.2, Protein 15.9

PASTA WITH TOMATOES, GREENS AND RICOTTA



Pasta With Tomatoes, Greens and Ricotta image

A ragout is the perfect vehicle for sturdy greens, which stand up to gentle simmering and sweeten as they cook. I usually take a simple Mediterranean approach and simmer the greens with olive oil, tomatoes, onions and garlic. The result is a savory ragout that begs to be tossed with pasta.

Provided by Martha Rose Shulman

Categories     pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 cup chopped red or yellow onion
2 garlic cloves, minced
1/2 teaspoon red pepper flakes or 1 serrano pepper, minced (seeded if desired)
1 pound tomatoes, peeled, seeded and chopped
1 teaspoon thyme leaves
Salt
Pinch of sugar
1/2 pound (about 5 cups, tightly packed) stemmed and coarsely chopped broccoli leaves, Chinese broccoli leaves or collards
Black pepper
3/4 pound farfalle or other pasta
1/2 cup ricotta
2 tablespoons finely chopped parsley

Steps:

  • Bring a large pot of water to a boil for the pasta.
  • Heat the oil over medium heat in a wide, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic and red pepper flakes or serrano. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes and thyme. Add salt to taste and a pinch of sugar. Cook tomatoes over medium heat, stirring often, until they have cooked down to a fragrant purée, about 10 minutes.
  • Add chopped broccoli leaves or collards, which should still have some water on them from washing. Add salt to taste. Stir greens and tomatoes until greens have collapsed, then turn heat to medium-low and simmer for 5 minutes. Cover and simmer another 5 minutes. Add pepper, taste and adjust seasoning.
  • Meanwhile, when pasta water comes to a boil, salt generously and add pasta. Cook until al dente, usually 10 to 11 minutes. Have ricotta in a small bowl near pasta pot.
  • Stir 1/4 cup pasta water into ricotta and stir mixture into vegetables. Reserve about 1/4 cup pasta water. Drain pasta and toss with vegetable and ricotta mixture; add reserved water if desired. Add parsley, toss again and serve.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 8 grams, Carbohydrate 76 grams, Fat 13 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 739 milligrams, Sugar 7 grams

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