Slow Cook Lamb With Pasta Fresh Tomato Basil Olives And Feta Recipes

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

TOMATO, BASIL, AND FETA SALAD

Tomato, Basil, and Feta Salad image

Fresh tomatoes combine with cucumber, fresh basil, and feta for a simple and refreshing salad full of flavor!

Provided by VANCGIRL2

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

6 roma (plum) tomatoes, diced
1 small cucumber - peeled, quartered lengthwise, and chopped
3 green onions, chopped
¼ cup fresh basil leaves, cut into thin strips
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground black pepper to taste

Steps:

In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Nutrition Facts : Calories 140 calories, Carbohydrate 7.4 g, Cholesterol 6.3 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 88.6 mg, Sugar 4.8 g

SLOW-COOK LAMB WITH PASTA, FRESH TOMATO, BASIL, OLIVES AND FETA

Slow-Cook Lamb With Pasta, Fresh Tomato, Basil, Olives and Feta image

I made this last night and it was really delicous, especially as I sourced the tomaotes and basil from my garden. Simple, but tasty. It's also easy, but benefits from a little planning so that lamb can cook slowly. This is a generous serve for 2 - quantities can easily be increased. I used low fat feta and spray oil to reduce calories.

Provided by amanda l b

Categories Lamb/Sheep

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
400 g diced lamb
1 cup white wine
2 -3 cups chicken stock or 2 -3 cups consomme
1 garlic clove, finely diced
1 onion, diced
cracked pepper
4 -5 roma tomatoes
3/4 cup basil leaves
40 g feta cheese

Steps:

Heat a heavy based pot and add the oil.
When the pot is hot, add the lamb and cook until browned on the outside. Remove the lamb and set aside. turn down the heat slightly.
Add more oil if necessary, add the onion and cook until soft. Add the garlic and cook another minute.
Return the lamb to the pot, add the wine, stock/consomme and cracked pepper and cook until boiling.
Turn down the heat, and slowly simmer - covered - for about an hour.
After 45 mins, cook the pasta to instructions.
Once the lamb is tender and the wine and stock/consomme has significantly reduced, add the tomatoes, olives - stir through. - and cook another 5 minutes.
Toss the feta and basil through the lamb in the pot.
Drain pasta and put into serving bowls. Top with lamb mixture and serve.

Nutrition Facts : Calories 905.7, Fat 51.1, SaturatedFat 20, Cholesterol 220.8, Sodium 728.7, Carbohydrate 24.7, Fiber 3.5, Sugar 11.5, Protein 63.5

LINGUINE WITH TOMATOES, OLIVES, FETA, AND PARSLEY

Linguine with Tomatoes, Olives, Feta, and Parsley image

Provided by Charlie Jones

Categories Blender Cheese Olive Pasta Tomato Vegetarian Quick & Easy Summer Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 1/2 cups chopped seeded vine-ripened tomatoes (about 7), divided
1/2 cup dry white wine
2 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1/2 cup pitted Kalamata olives, chopped
3/4 pound linguine
1/2 cup coarsely chopped fresh Italian parsley
1/2 cup coarsely chopped fresh basil
1 tablespoon balsamic vinegar
1 1/2 cups crumbled feta cheese (5 to 6 ounces), divided

Steps:

Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.

PASTA WITH UNCOOKED TOMATOES, BASIL, CAPERS, OLIVES AND FETA

Pasta With Uncooked Tomatoes, Basil, Capers, Olives and Feta image

This pasta dish is perfect to highlight the fresh flavor of heirloom tomatoes. From the vegetarian cookbook Mediterranean Harvest.

Provided by Eat Your Vegetables

Categories Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
3 cups fresh ripe tomatoes, chopped
1 1/2 tablespoons capers, rinsed
1/2 cup Greek olive, chopped
3 tablespoons fresh flat leaf parsley, chopped
1/4 cup fresh basil, chopped
kosher salt
fresh ground black pepper
3/4 lb penne or 3/4 lb fusilli
2 ounces feta, crumbled (about 1/2 c)

Steps:

Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt, and pepper in a large bowl and let sit for 30 minutes or longer.
Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.

Nutrition Facts : Calories 449.3, Fat 13.8, SaturatedFat 3.7, Cholesterol 13.4, Sodium 420.9, Carbohydrate 74.9, Fiber 11.8, Sugar 4.2, Protein 10

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