- 3 1/2 cups chopped seeded vine-ripened tomatoes (about 7), divided
- 1/2 cup extra-virgin olive oil
- 1/2 cup pitted Kalamata olives, chopped
- 1/2 cup coarsley chopped fresh Italian parsley
- 1/2 cup coarsley chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1 1/2 cups crumbled feta cheese (5 to 6 ounces), divided
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.
- 1 (16 ounce) package linguine pasta
- ½ cup chopped red onion
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
- 1 (14 ounce) can marinated artichoke hearts, drained and chopped
- 1 large tomato, chopped
- ½ cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- salt and pepper to taste
- 2 lemons, wedged, for garnish
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes drain.
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
Reduce heat to medium-low add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
This one pot pasta is a little bit of a departure from our normal super duper fresh meals, but a couple of extra cans doesn't necessarily mean that you're not still eating healthy whole foods.
Whole Wheat Spaghetti - You can also sub for regular spaghetti or linguine! I don't suggest a thin or angel hair though for risk of it overcooking and getting a little mushy. Don't forget, you can also make your own Fresh Pasta!
Olives - We made this with whole black olives that we sliced, but you can also use pre-sliced black olives or even some pitted and chopped or sliced kalamata olives.
Artichokes - Be sure to not get marinated artichokes in oil.
Tomatoes - We used diced fresh Roma Tomatoes AND a can of diced tomatoes. You could use any kind of tomato. You could also use canned diced tomatoes, removed from liquid.
Feta Cheese - Firstly, did you know you can make your own Feta Cheese From Scratch?! It's a labor of love but oh my gosh it's worth it. But obviously if you don't have the time, regular feta from your favorite brand is great!
Herbs - Fresh parsley (or dried), salt, pepper, oregano, and garlic powder.
Heat oil in a large saucepan over medium-low heat.
Add onion sauté until softened about 5 minutes.
Remove sausage from casings crumble into pan.
Add garlic and, if desired, pepper flakes.
Increase heat to medium-high sauté until sausage is golden brown.
Stir in tomatoes, olives, tomato paste, bay leaf, basil, rosemary and oregano.
Bring to a boil. Cover reduce heat and simmer 15 to 20 minutes.
Meanwhile, cook pasta according to package directions drain.
Transfer pasta into serving bowl toss with sauce. Top with cheese.
Red Wine Sauce: If desired, add 1/2 cup red wine after browning sausage. Simmer 5 minutes and proceed with recipe as directed.
Spaghetti with Tomatoes, Black Olives & Blue Cheese
I made this pasta dish tonight for dinner and the first question from my meat eating husband was “Is there any beef in there?” My response, “Un no. . but you’re going to love this pasta!”
Pasta is our go-to meal/dish because I know my girls and my husband will always eat it (he can deal with the vegetarian-style pasta every once in a while!). We always keep different types of pasta stocked in the pantry: spaghetti (my oldest daughter and my husband’s favorite), penne, fusilli, linguine, orecchiette, orzo, rigatoni, farfalle (bow tie) and I think that’s it. My husband thinks I’m crazy because every time I grocery shop (well, not every time), he thinks I come home with more pasta. . I think having plenty of pasta in the pantry is essential! I choose a pasta depending on what I am feeling like or what recipe I am trying out. . so that’s why I have so much variety. Tonight, because I knew my hubby would be hesitant because there was no MEAT, I chose to use spaghetti. . JUST FOR HIM. 🙂
I might try making my own pasta with my Kitchen Aid stand mixer. . anyone have a pasta attachment and love it? Thoughts? Well, in the mean time, I’m buying my pasta. . and as much as I want! This recipe was SO GOOD. YOU MUST TRY. ‘NUFF SAID.
OMG! Simple, quick and absolutely PACKED with flavour! I'm not even kidding!
I first had a dish similar to this at Earl's Restaurant and fell in love right away. And, true to form, I just HAD to have it whenever I wanted at home lol. So - a copycat version was born!
First, this dish goes pretty quick, so if it's your first time making it, might be nice to gather all of your ingredients together first so that everything is at your finger tips (even during this stage, Hubby starts talking about how good it smells! lol - I haven't even done anything yet!).
I like to leave my tomatoes whole. And "why" you might ask? Well, it's simple really. Because once you have cooked them like this, and you pop one gently into your mouth, the least little bit of pressure from your tongue will pop the tomato and all of its glorious juices right into your mouth! (Ok - as I type this I am realizing that I may be enjoying this dish experience just a little too much heehee!) Also, look how big and chunky I leave the garlic. I love it like this!
The other really special piece to this dish is that you can truly taste every last flavour as its own vibrant force. When I sit down for this meal, unlike most where the flavour blends together and you have to try to trick yourself to discover what's being used, this one will boast each element separately: basil, olives, wine, tomatoes (oh those succulent little gems!), the balsamic vinegar. And yet - the collection of the whole is like fireworks in your mouth!
(No. I am not over selling this. Trust me!)
Toss it all in a skillet, and voila! Or, is it ecco (did I get that right?)
Serve it up with a little feta cheese on top and try not to be say that you won't have enough left overs for lunch the next day!!
Want a little something extra for this meal? Serve it with a very easy oil and vinegar and bread to dip. Mmmm love!
- cherry tomatoes - 1.5 cup, sliced in half or leave whole
- dry white wine - 1/4 cup
- garlic - 3 large cloves, smashed and coarsely chopped
- extra-virgin olive oil - 1/8 cup
- kalamata olives - 1/4 cup pitted (finely chopped)
- linguine noodles - 8 oz
- fresh parsley - 1/4 cup chopped
- fresh basil - 1/4 cup chopped
- frank's hot sauce - 1 tbs
- tomato sauce - 1/4 cup
- balsamic vinegar - 1/2 tbs
- feta cheese - 1/4 cp
- Heat oil in heavy large skillet over medium-high heat. Add tomatoes, wine, garlic and olives. Cook until tomatoes start to soften, about 8-10 minutes.
- Meanwhile, cook pasta in large pot of boiling water until just tender.
- Add pasta, parsley, basil, hot sauce, tomato sauce and vinegar to sauce in skillet. Toss over medium heat until sauce coats pasta.
- Mount pasta in bowl and sprinkle with feta cheese.
(Green = 1.5, Yellow = 2, Blue = 1, Orange = 1, Spoon = 3)
I am including the container values for my own reference (and anyone else wanting to do this). but keep in mind, these are my recipes and not provided by or approved by or associated with, or anything else 'with', the 21 Day Fix. In fact, it may be a little generous at times, or ingredients may be different based on what we like to eat. It's meant to be a guide
Reviews ( 17 )
I try to make a point of not turning on my oven in the summer. It just ends up heating up the whole kitchen. For minor steps like toasting bread or nuts, I use a toaster oven. And it saves energy.
I experimented with this one by replacing the linguine pasta with zucchini noodles for a healthier option, and it's fantastic. I also added a few avocado slices. Such a great summer meal with a glass of white wine, I'm definitely making it again!
In step 3, you cook the corn with the garlic. In step 4, you add the *cooked corn* from step 3 to the pasta pot with the other ingredients.
In step 3 and Step 4 - you have the Corn being added? It is confusing. and needs to be clarified.
I added white cooking wine, lemon, and parsley to the mix, then added chopped green olives to the topping, and WOW! Loads of flavor when it mixed with the cheese and walnut topping. The family loved this, and I was surprised, because they don't always dig vegetarian, but this was extraordinary. We substituted feta for goat cheese, too. We will make this again and again.
My family loved this recipe! I also used the goat cheese with herbs.I added fresh oregano,a spicy oregano,rosemary,basil,chicken,egg plant,red and yellow peppers and parsley.This was delicious!When I made it the and time I used goat cheese and feta.All herbs and veggies were fresh. I cooked the peppers and egg plant 1st.then added the rest
This is a delicious recipe. I think if seasoning, like salt and pepper, is not mentioned in a recipe, some people forget to add it. To me, it is a given, regardless if it is posted in the recipe or not. This alone can determine if a recipe is bland or not. Also, corn needs to be cooked only a very short time. If it is overcooked it comes out tough with no flavor. I love the zucchini ribbons. I have not yet cut it that way. Great idea.
It was OK, but too much pasta for four servings. Also, the goat cheese was too mild and just got lost - feta may be a better choice.
I made this tonite for dinner and my husband and I loved it. I used all fresh vegetables and oregano from my garden. The goat cheese had some herbs on it. I used all the 3/4 cup of pasta water and about 1/4 cup of water from some corn I was cooking. It was real good and I will make it again, altho it was sure high in calories!
I was so excited to try this recipe because it looked amazing on the cover. It was just meh. The flavor lacked something. I followed the recipe exactly. If I were to try making it again, I'd definitely modify it somehow.
I'm a vegetarian so when I saw this dish on the cover of the magazine I got excited. A nice change of pace but something was definitely missing. The flavor was lacking. I won't be craving this and doubt I will make this again. Looks better than it tastes.
My husband and I both loved this dish. I used feta cheese instead of goat cheese and it was delicious. I used more vegetables and less pasta than the recipe called for, and I used whole wheat pasta. The fresh oregano and toasted walnuts were a great addition. However, I burned the walnuts twice before I lowered the temp and shortened the time. I plan on trying some variations, including pecans instead of walnuts and an assortment of other vegetables.
Based on all the comments and advice below I modified this recipe and it was delicious. Here's what I did: Toast walnuts on a lower temp. I suggest 250. Cook the corn ahead and pour the boiling water just to cover cellophane noodles
which I used instead of pasta. While the noodles are soaking up the corn water, saute the garlic and then added corn, zucchini, tomatoes, salt and pepper. Mix about 1/4 cup more of corn water with a 1/4 cup vegetarian broth (I used store bought white wine and herb) and add to veggies. Cook about a minute. Stir noodles and goat cheese into veggies until creamy, add walnuts. Serve topped with oregano. More salt and pepper to taste. Thanks for the guidance, everyone :)
Instant Pot Pasta with Feta, Olives, and Basil
This Instant Pot Pasta with Feta, Olives, and Basil is an easy, delicious dinner recipe that's ready in minutes!
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Are you looking for a super tasty dinner recipe that's totally crave-worthy, takes very little effort, and is ready FAST?
Then, this Instant Pot Pasta with Feta, Olives, and Basil is for you!
I love this easy recipe. Even my husband, who is an avowed olive-hater, is a fan. It's so simple to make, yet the flavors are a.ma.zing.
And did I mention that it only takes four minutes to cook in the Instant Pot? Sounds like the perfect meal for busy weeknights to me!
Are you an Instant Pot fan? Personally, I'm obsessed!
Since I finally got up the guts to try mine (it took a while . ha ha), I've been using it three or four times a week. It's so fun to cook with, and most importantly, the results are delicious (and fast).
The Instant Pot is basically an electric multi-cooker. Which means that it's a pressure cooker, slow cooker, rice cooker, steamer, and more &hellip all in one appliance.
I like using mine (there are different versions, but I have the Instant Pot Duo60) for everything from perfectly cooked hard-boiled eggs to mouthwatering soups. But I especially love it for pasta (like this Instant Pot Mac and Cheese . yum!).
Pasta in the Instant Pot cooks up perfectly al dente every time . it's like magic. And this Instant Pot Pasta with Feta, Olives, and Basil is one of my favorite recipes!
Don't have an Instant Pot? You can still make this yummy vegetarian pasta recipe. Just follow the directions for my Easy One Pot Pasta instead.
Instant Pot Pasta Ingredients
This quick Instant Pot pasta recipe uses delicious, easy to find ingredients:
- Pasta - I used Cellentini, which is a tube-shaped pasta with a twist, but other types of pasta (like Penne or Rotini) would work as well.
- Vegetable Broth
- Canned Diced Tomatoes - I like using Fire-Roasted Tomatoes for this recipe, but regular tomatoes are fine, too.
- Onions and Garlic
- Olive Oil
- Spices - basil, oregano, and crushed red pepper flakes
- Feta Cheese - Skip the cheese to make this recipe vegan.
- Fresh Basil
You won't believe all the flavor that these simple ingredients give this yummy pressure cooker pasta recipe!
How to Make Instant Pot Pasta with Feta, Olives, and Basil
What I love about pasta in the pressure cooker is that you basically throw everything in, and a few minutes later you have a delish dinner waiting for you to enjoy.
Watch the video below to see just how simple this pasta in the Instant Pot is to make! Then, keep reading for the step-by-step recipe.
This vegetarian Instant Pot pasta recipe couldn't get much easier. Basically, you're going to add all the ingredients (except the feta and basil) to the pot, then give everything a good mix. Try to make sure most of the pasta is submerged in the broth, but don't worry if it sticks out a little bit.
Put on the lid and turn the steam release valve on top to sealing. Then, press the Pressure Cook button and set your pot to cook at high pressure for four minutes. (If your Instant Pot doesn&rsquot have a Pressure Cook button, use the Manual button. They do the same thing.)
Tip: it takes a while for the Instant Pot to come to pressure before it will start cooking . probably about 5 to 10 minutes. Just be patient and let the pressure cooker do its thing.
Once the time is up, turn the pressure release valve to quick release (I like to use a wood spoon for this, as you can see in the video). Remove the lid, stir in the reserved feta and basil, and dinner is served! Wasn't that easy?
Tip: There will be a decent amount liquid left in Instant Pot when it's finished cooking. The pasta will absorb some of this as you stir it and as it sits. However, if you'd like a thicker sauce, turn your Instant Pot to Saute and cook the sauce until some of the liquid evaporates. Just keep in mind that the pasta will continue to cook as well, and it won't be as firm when you're done.
How to Customize Instant Pot Pasta to Your Taste
Once your learn how to make this simple vegetarian Instant Pot pasta, you can have fun changing up the ingredients!
Here are some idea to try:
- Try other pasta shapes. I&rsquove used penne and even linguine (break it in half to fit the pot), and they both worked great.
- For a Puttanesca-style sauce, skip the basil (dried and fresh) and feta. Add two tablespoons capers with the pasta and other ingredients, then stir in about a quarter cup chopped flat-leaf parsley before serving.
- Replace the basil and oregano with dried thyme and add a can of drained and rinsed chickpeas.
- Add a jar of marinated artichoke hearts to the pot along with the other ingredients. When the pasta is done cooking, stir in a bag of baby spinach leaves.
A recipe this easy really shouldn't be this delicious! Serve it on a busy weeknight or even to guests.
Once you try this vegetarian Instant Pot Pasta with Feta, Olives, and Basil, it's sure to become a family favorite.
Penne with Italian Sausage, Fresh Tomatoes, Feta, & Herbs
For a weeknight dinner that is super easy to prepare try this Penne with Fresh Tomatoes, Feta, and Herbs. Want to mix things up a bit? Replace the sausage with bite sized cubes of cooked chicken or turkey breast, use whole grape tomatoes instead of chopped, or add capers and chopped green & black olives for a real Mediterranean twist. This pasta is great served with salad and a hunk of crusty whole wheat baguette and makes more than enough for lunches the next day.
Penne with Italian Sausage, Fresh Tomatoes, Feta, & Herbs
2 pounds tomatoes, halved, seeded, chopped
1 16 ounce package Chicken or Turkey Sweet Italian Sausage, sliced diagonally, browned well, and drained
1 cup green onions, green and white parts diagonally sliced
1 cup feta cheese, crumbled
6 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon, chopped fresh garlic
1 teaspoon chopped fresh thyme
1/4 cup extra-virgin olive oil
1 13.5 ounce box Whole Grain Penne pasta
Mix first 8 ingredients in a large pasta bowl. Set 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 gently toss to coat. Add Olive Oil, Season to taste with salt and freshly ground black pepper and gently toss.
This recipe for Greek shrimp with tomatoes and feta is suitable for the following diets:
- clean eating
- gluten free and nut free
- low carb and keto friendly
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