Pasta Shells With Broccoli Feta And Olives Recipes

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PASTA SHELLS WITH ROASTED VEGETABLES



Pasta Shells with Roasted Vegetables image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Cooking spray
4 small or 2 large eggplants, quartered lengthwise and cut into 1-inch pieces
2 (14-ounce) cans artichoke hearts in water, drained and quartered
4 tablespoons olive oil
4 tablespoons chopped fresh thyme leaves, or 1 teaspoon dried
2 tablespoons chopped fresh rosemary leaves, or 1 teaspoon dried
1 pound uncooked medium or large (not jumbo) pasta shells
1 cup chopped roasted red peppers
1 cup reduced-sodium chicken broth
1/2 cup balsamic vinegar
4 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup chopped fresh basil leaves
8 tablespoons grated Parmesan

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
  • Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
  • Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.

PASTA WITH SPINACH, FETA AND OLIVES



Pasta With Spinach, Feta and Olives image

Mediterranean-inspired salad served warm. Also delicious cold. Don't add salt - the feta, olives and capers provide plenty. A short sturdy pasta works best such as bowties, shells, elbows.

Provided by Kathy228

Categories     European

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, sliced
5 -6 cups pasta, hot cooked
2 cups spinach, raw chopped
1/2 cup kalamata olive, pitted (sliced if desired)
2 tablespoons capers, rinsed
3/4 cup feta cheese, crumbled
1/4 teaspoon pepper

Steps:

  • In a large bowl, whisk olive oil, vinegar and garlic.
  • Add remaining ingredients and toss to mix. The spinach will wilt from the hot pasta.
  • Season with pepper to taste.
  • Garnish with more cheese crumbles if desired. Though it's delicious refrigerator cold, I think it tastes best when served warm.

Nutrition Facts : Calories 789.8, Fat 21.9, SaturatedFat 7.6, Cholesterol 33.4, Sodium 808, Carbohydrate 120.7, Fiber 6.4, Sugar 4.4, Protein 26.6

SHELL PASTA WITH BROCCOLI & GARLIC



Shell Pasta with Broccoli & Garlic image

This is another quick, easy, delicious weeknight dish! Frying the garlic just until it is golden gives it a nutty, slightly spicy flavour that goes well with broccoli - but don't go past that golden colour or it will become bitter.

Provided by CountryLady

Categories     Pasta Shells

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 bunch broccoli
4 cups orecchiette or 4 cups other small shell pasta
2 tablespoons extra virgin olive oil
8 cloves garlic, sliced very thin
6 anchovy fillets, chopped (or 1 tbsp paste)
1/2 teaspoon hot pepper flakes
1/4 teaspoon salt
1/4 cup grated parmesan cheese

Steps:

  • Cut Broccoli into small florets& chop stems.
  • Cook in a large pot of boiling salted water until tender-crisp, about 3 minutes.
  • Transfer to a bowl of ice water using a slotted spoon.
  • Drain& set aside.
  • Cook pasta in the same pot of boiling water until tender but firm, about 8 to 10 minutes.
  • Reserving 1/2 cup of the liquid, drain& return to the pot.
  • Heat oil in a medium non-stick skillet over medium heat; add next 4 ingredients& fry until garlic is fragrant& anchovies begin to break down, about 2 minutes.
  • Add broccoli to skillet and cook until heated through& garlic is beginning to turn golden, about 2 minutes.
  • Add to pasta along with reserved cooking liquid& toss to coat.
  • Sprinkle Parmesan on each serving.

PASTA SHELLS FILLED WITH FETA AND HERBS



Pasta Shells Filled with Feta and Herbs image

Categories     Cheese     Pasta     Tomato     Bake     Vegetarian     Feta     Ricotta     Basil     Spring     Chive     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Sauce
1/4 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
2 28-ounce cans Italian plum tomatoes, chopped in processor with juices
1 cup chopped fresh basil
Filling
2 15-ounce containers ricotta cheese
14 ounces feta cheese, chopped
1/2 cup chopped fresh basil
2 fresh chive bunches, chopped
2 eggs
1 12-ounce package jumbo pasta shells
Fresh basil sprigs

Steps:

  • For sauce:
  • Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil. (Can be prepared 1 day ahead. Cover and chill.)
  • For filling:
  • Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil and chives. Season to taste with salt and pepper. Mix in eggs.
  • Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
  • Preheat oven 350°F. Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta. (Can be prepared 1 day ahead. Cool and refrigerate.) Bake shells until heated through, about 30 minutes. Garnish with basil sprigs.

BROCCOLI PASTA SHELLS



Broccoli pasta shells image

Kids will love this healthier take on pesto and pasta, with broccoli upping their veg intake. It takes just 20 minutes to make and is low in calories

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 9

1 head of broccoli, chopped into florets
1 garlic clove, unpeeled
2 tbsp olive oil
250g pasta shells
½ small pack parsley
½ small pack basil
30g toasted pine nuts
½ lemon, zested and juiced
30g parmesan (or vegetarian alternative), plus extra to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.
  • Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.
  • Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.

Nutrition Facts : Calories 372 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium

OLIVE AND FETA PASTA



Olive and Feta Pasta image

I whipped up this pasta dish to satisfy a craving for olives and feta cheese. Add artichokes or spinach for variation.

Provided by MISSSMEW2

Categories     Pasta and Noodles     Noodle Recipes

Time 35m

Yield 4

Number Of Ingredients 9

8 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
8 ounces crimini mushrooms, sliced
2 small zucchini, sliced
dried oregano to taste
salt and pepper to taste
12 black olives, pitted and sliced
1 ounce crumbled feta cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 43.5 g, Cholesterol 6.3 mg, Fat 7.4 g, Fiber 9 g, Protein 12.1 g, SaturatedFat 1.9 g, Sodium 242.4 mg, Sugar 2.5 g

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