Guest guest Posted June 3, 1999 Report Share Posted June 3, 1999 The Greek Pasta Corta and Greek Spaghetti are similiar -- I like the Greek Spaghetti the best -- but you can decide which you like best. * Exported from MasterCook * Garlic & Artichoke Spinach Fettucine Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head (not clove) garlic 3 tablespoons olive oil -- divided salt & pepper to taste 1 small onion -- thinly sliced 6 roma tomatoes -- seeded & chopped 1 6 oz. jar marinated artichokes -- drained & chopped 1 tablespoon fresh chopped thyme 1/2 cup vegetable broth 12 ounces spinach fettucine -- cooked & drained grated Parmesan or Romano cheese -- (optional) Preheat oven to 350 degrees F. Cut the top off garlic heat to expose cloves. Pull off any loose peel. Place on square of foil, drizzle with 1 tablespoon of oil; sprinkle with salt & pepper. Wrap foil around garlic and bake 45 minutes. Cool for 15 minutes or until it can be handled. Meanwhile, add remaining 2 tbsp. of oil to large skillet and heat on medium. Saute the onion until wilted, about 3 minutes. Mix in tomatoes, artichokes, and thyme. Cook for 5 minutes then stir in the vegetable broth and bring to a boil. Stir in cooked pasta and heat through on high about 2 minutes. Squeeze the garlic head to extract the cloves and stir them into the pasta. Season with salt & pepper and cheese to taste and serve. - - - - - - - - - - - - - - - - - - - Per serving: 592 Calories (kcal); 15g Total Fat; (21% calories from fat); 21g Protein; 103g Carbohydrate; trace Cholesterol; 266mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Garlic Pasta Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces pasta -- cooked 6 teaspoons garllic -- minced 1/4 cup olive oil 2 teaspoons Italian Seasoning 2 tablespoons lemon juice 1/4 cup Parmesan cheese -- grated Cook pasta according to package directions. Drain. In a skillet, heat olive oil over med heat. Add minced garlic, saute 2-3 mins, stir in Italian seasoning and lemon juice. Add cooked pasta and Parmesan cheese and toss. Add salt & pepper to taste, if desired. - - - - - - - - - - - - - - - - - - - Per serving: 377 Calories (kcal); 11g Total Fat; (26% calories from fat); 11g Protein; 57g Carbohydrate; 3mg Cholesterol; 68mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Greek Pasta Corta Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pasta corta (little penne) 1/2 cup flat-leaf parsley -- minced & packed 2 teaspoons capers -- drained 1 teaspoon fresh oregano leaves -- minced & packed 2 tablespoons olive oil 1/4 to 1 whole fresh hot red chile -- seeded 2 cloves garlic -- minced 1 very small red onion -- sliced into rings 1/4 pound feta cheese 12 kalamata olives -- pitted & chopped parsley for garnish Cook pasta according to package directions. Mince parsley, capers, and oregano, place in serving bowl and stir in olive oil. Mince chile and garlic together and add to olive oil mixture. Add onion, coarsely crumbled feta cheese, and olives. Toss with hot pasta. Season to taste and garnish with parsley, if desired. - - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 11g Total Fat; (77% calories from fat); 3g Protein; 4g Carbohydrate; 17mg Cholesterol; 340mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Greek Spaghetti Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Quick & Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic -- minced 3 tablespoons olive oil 2 14.5oz.cans diced tomatoes w/basil, garlic & oregano 1/2 cup green onions -- sliced 1/4 cup fresh parsley -- chopped 1 tablespoon lemon juice 12 ounces spaghetti -- cooked 1 cup crumbled feta cheese 1 2 1/4 oz can sliced ripe olives garnishes: lemon slices, green onions, fresh parsley sprigs Saute garlic in hot oil in a large nonstick skillet until tender. Add tomatoes and next 3 ingredients; saute 2 minutes or until thoroughly heated. Toss together tomato mixture, pasta, cheese, and olives. Garnish if desired. - - - - - - - - - - - - - - - - - - - Per serving: 512 Calories (kcal); 19g Total Fat; (34% calories from fat); 17g Protein; 67g Carbohydrate; 33mg Cholesterol; 429mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Greek-Style Cannellini and Vegetables Recipe By :Moosewood Restaurant Cooks at Home Serving Size : 4 Preparation Time :0:00 Categories : Beans & Legumes Pasta Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts water 2 cloves garlic -- minced 1 onion -- chopped 3 tablespoons olive oil 2 to 3 carrots -- diced 1 red or green bell pepper -- chopped 1 cup orzo 1 zucchini -- diced 1 tablespoon fresh minced mint (1 tsp dried) 1 tablespoon fresh minced dill (1 tsp dried) 1/2 teaspoon fresh marjoram (sprinkling of dried) 5 artichoke hearts (14 oz can) -- drained and chopped 2 cups cannellini beans (15 oz can) -- rinsed & drained 1 14.5 oz can Italian-style stewed tomatoes salt & freshly ground pepper to taste red wine vinegar Bring the water to a boil in a large covered pot. While the water heats, saute the garlic and onions in 2 tablespoons of the oil in a large skillet on medium-high heat. Add carrots and bell pepper. When the water boils, add the orzo, return to a boil, and simmer for about 10 minutes, until al dente. Dice the zucchini and stir it into the skillet of vegetables. Add the mint, dill, and marjoram. Add the artichoke hearts and gently stir the beans and the stewed tomatoes. Simmer for several minutes, stirring occasionally. When the pasta is al dente, drain and stir in the remaining tablespoon of oil. When the beans and vegetables are hot, add the orzo. Season with salt & pepper to taste. Serve with red wine vinegar. - - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 11g Total Fat; (36% calories from fat); 6g Protein; 36g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. 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