Silvanas Mediterranean Basil Pasta Recipes

SILVANA'S MEDITERRANEAN & BASIL PASTA

Silvana's Mediterranean & basil pasta image

Silvana Franco's fast, easy and healthy vegetarian pasta is perfect for a midweek meal

Provided by Good Food team

Time 35m

Number Of Ingredients 9

Ingredients

2 red peppers , seeded and cut into chunks
2 red onions , cut into wedges
2 mild red chillies , seeded and diced
3 garlic cloves , coarsley chopped
1 tsp golden caster sugar
2 tbsp olive oil , plus extra to serve
1kg small ripe tomatoes , quartered
350g dried pasta
a handful of fresh basil leaves and 2 tbsp grated parmesan (or vegetarian alternative), to serve

Steps:

To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.
While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.
Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad - just moisten with extra olive oil if needed.

Nutrition Facts : Calories 452 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium

MEDITERRANEAN PASTA IN MINUTES

Mediterranean Pasta in Minutes image

Provided by Tyler Florence

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 pound skinless boneless chicken breasts, sliced diagonally
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
2 tablespoons garlic, minced
1 pound fresh angel hair pasta
1/4 cup fresh basil
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)
6 ounces feta cheese, crumbled
1/4 cup heavy cream
2 teaspoons dried oregano
Salt and pepper, to taste

Steps:

Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.

TOMATO BASIL PASTA

Tomato Basil Pasta image

This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!

Provided by ANGELA DAWN

Categories Main Dish Recipes Pasta

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups diced tomatoes
1 small onion, finely chopped
6 tablespoons olive oil
2 cloves crushed garlic
6 leaves fresh basil, torn
10 ounces fusilli pasta
3 tablespoons grated Parmesan cheese, or to taste
1 ½ cups crumbled feta cheese
salt and ground black pepper to taste

Steps:

Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g

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