Penne Pasta With Feta And Summer Vegetables Recipes

PENNE PASTA WITH FETA AND SUMMER VEGETABLES

Steps:

• Cook pasta in boiling salted water until al dente. Drain with a little olive oil.
• Heat olive oil in a frying pan add garlic, zucchini and both capsicums and stir over high
• heat for 2-3 mins or until vegetables are tender.
• Add tomatoes and cook for a further 30 seconds.
• Stir in feta cheese, olives and thyme.
• Cook 1 minute more and season to taste.
• Toss vegetable/cheese mixture through the pasta and garnish with chopped herbs.

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

PENNE WITH CUCUMBERS, TOMATOES AND FETA CHEESE SALAD

Steps:

• Wash, core, and chop the tomatoes into 1/2 inch cubes.
• Peel the cucumbers, quarter lengthwise and into slivers, I have also cut them into cubes. Put the slivers or cubes in a bowl of cold water.
• Peel, trim and mince the garlic.
• Rinse the mint leaves, pat them dry and coarsely chop them.
• In a small skillet, cook the garlic in the olive oil over low heat, stirring until softened, but do not let it brown. Add the pepper flakes, anc cook for 1-2 minutes. Remove from the heat and let cool to room temperature. Then blend in vinegar.
• Bring a large pot of salted water to a boil. Add pasta and cook according to directions for an al dente pasta. Drain the pasta. To prevent the pasta from sticking you can spread it out on a large baking sheet and let it cool for about 15 minutes.
• Drain the cucumbers.
• In a large ceramic bowl add pasta, the tomatoes, cucumbers, mint, olives and seasoned olive oil. Toss well until past is uniformly shiny. Crumble the feta cheese into the salad and toss to combine. Best served within an hour of finishing.

PENNE PASTA WITH VEGETABLES

Steps:

• Cook pasta according to package instructions.
• Add broccoli for the last 2 minutes of cooking pasta.
• Drain well and transfer to a large bowl.
• Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
• Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
• Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
• Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
• Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
• When done, add cooked mixture to pasta/broccoli and toss to coat well.
• Season to taste with salt and pepper.
• Sprinkle with parmesan cheese.
• Serve immediately.

SUMMER PENNE PASTA

Steps:

• In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
• While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
• To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
• Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.

RUSTIC SUMMER VEGETABLE PASTA

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

PASTA WITH FRESH VEGETABLES

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

GREEK-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL

Steps:

• Mix first 6 ingredients in large bowl. Set tomato mixture aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.

PENNE WITH SHRIMP, FETA, AND SPRING VEGETABLES

Steps:

• In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
• To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

PENNE WITH BROILED VEGETABLES AND FETA CHEESE

Steps:

• Preheat broiler. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta and place in large bowl.
• Meanwhile, combine zucchini and bell pepper in medium bowl. Add 3 tablespoons vinaigrette and toss to coat. Arrange vegetables on broiler pan; sprinkle with pepper. Broil vegetables until just tender and beginning to brown, stirring occasionally, about 10 minutes.
• Add vegetables to bowl with pasta. Mix in remaining vinaigrette, cheese and mint. Season with salt and pepper.

PASTA WITH GRILLED SUMMER VEGETABLES

Steps:

• Light a charcoal fire. Grill the peppers whole until the skin is charred on all sides. Remove and place in a paper bag. Close the bag and let the peppers cool. Cut the peppers in half and remove the seeds. Peel the skin and slice the peppers into thin strips.
• Meanwhile, slice the summer squash and eggplant in thin strips, lengthwise. Brush with olive oil, season with salt and pepper and grill on both sides until lightly browned. Cut plum tomatoes in half and grill skin side down until lightly browned and barely soft. Slice onions in rings, brush with oil and grill until browned.
• Bring six quarts salted water to a boil. Heat a tablespoon of olive oil in a skillet. Add the tomatoes, garlic and thyme and cook for a few minutes until they start to form a sauce. When the vegetables are cool enough to handle, cut them in thin strips. Add them to the sauce and simmer for about five minutes. Meanwhile, cook the pasta until al dente. Drain and toss with the vegetables. Season and garnish with the basil leaves, snipped into strips with a pair of scissors. Serve the cheese separately.