Pasta With Bitter Greens And Feta Recipes

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PASTA WITH BITTER GREENS AND FETA



Pasta With Bitter Greens and Feta image

Adapted from Mollie Katzen's original recipe, Pasta with Greens and Feta, published in "Still Life With Menu." Can use any combination of bitter greens; in her notes the author states that she prefers half escarole and half spinach. When I made it I used two kinds of kale and also cooked the onions twice as long as written to really carmelize them and produce a richer flavor. The original recipe states that you can use up to a pound of pasta and 12 ounces of feta. I could see easily doubling this recipe, or tweaking amounts based on your tastes and the availability of ingredients. The author also notes that you can make the sauce and refrigerate it ahead of time, then reheat it while you're boiling the pasta. A delicious way to eat your greens, an excellent spring dish.

Provided by Cinizini

Categories     Greens

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 tablespoons olive oil
4 cups yellow onions, chopped
8 cups mixed bitter greens, washed, dried, coarsely chopped and packed (e.g. one medium-sized bunch each spinach and escarole)
salt
12 ounces pasta (penne, fusili, shells, or other short, thick type of pasta)
8 ounces feta cheese, crumbled
parmesan cheese, freshly grated (optional)
fresh ground black pepper

Steps:

  • Heat the oil in a deep skillet, pot, or Dutch oven with a lid. Add the onion and cook for 10-20 minutes over medium heat, stirring periodically. While the onions are cooking, start the pasta water on high heat in a separate large pot.
  • When the onions are soft, add the chopped greens to the skillet, lightly salt, and stir until the greens start wilting. Cover and cook 10-15 minutes over medium-low heat. You can cook it for longer if the pasta still isn't ready, over a lower flame.
  • Meanwhile, when the water in the pot starts boiling, add the pasta and cook until firm to the bite (it will cook further in the sauce so be careful not to overcook at this point). When it is almost done, add the crumbled feta to the sauce, keeping the heat on low.
  • When the pasta is ready, scoop it up with a slotted spoon or strainer, holding it over the pot of water to drain, and then add the drained noodles in batches to the sauce in the skillet, mixing thoroughly.
  • Cook the finished pasta on low heat for a few minutes. Then add a grating of Parmesan, if you like, and a few twists of freshly ground black pepper. Serve immediately; the author recommends serving on plates pre-warmed in the oven.

Nutrition Facts : Calories 722.1, Fat 34.5, SaturatedFat 12.1, Cholesterol 53.5, Sodium 680.2, Carbohydrate 82.5, Fiber 5, Sugar 10.8, Protein 21.2

GREEK PASTA SALAD



Greek Pasta Salad image

Great summer pasta salad.

Provided by Danielle Laroche

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 14

2 cups penne pasta
¼ cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
⅔ cup extra-virgin olive oil
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese

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.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 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

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