Category: Pasta

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Greek Pasta Salad

Greek Pasta Salad
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3656 calories
295 g
101 g
252 g
65 g
49 g
1021 g
1853 g
21 g
0 g
194 g
Nutrition Facts
Serving Size
1021g
Amount Per Serving
Calories 3656
Calories from Fat 2222
% Daily Value *
Total Fat 252g
388%
Saturated Fat 49g
244%
Trans Fat 0g
Polyunsaturated Fat 26g
Monounsaturated Fat 168g
Cholesterol 101mg
34%
Sodium 1853mg
77%
Total Carbohydrates 295g
98%
Dietary Fiber 23g
94%
Sugars 21g
Protein 65g
Vitamin A
32%
Vitamin C
338%
Calcium
94%
Iron
82%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 12 oz. uncooked farfalle (bowtie pasta)
  2. 4 oz. Feta cheese crumbled or cubed ( 1/4-inch cube )
  3. 1/2 cup each red yellow and green bell pepper, diced
  4. 1/2 cup red onion, diced
  5. 12 Greek Calamata olives, pitted and sliced
  6. 2 tablespoons fresh mint, minced (or 1 tablespoon dry)
  7. 2 tablespoons fresh oregano minced ( or 1 tablespoon dry)
  8. 1 tablespoon fresh dill, minced ( or 1 1/2 teaspoons dry)
  9. 2 teaspoons lemon zest
  10. Salt and fresh ground black pepper to taste
Dressing
  1. 1 /4 cup extra-virgin olive oil
  2. 2 tablespoons fresh lemon juice
  3. Fresh dill sprigs
  4. Lemon wedges
Instructions
  1. Cook pasta in salted boiling water, according to package directions.
  2. Drain; rinse with cold water to stop cooking· drain well again and transfer to large mixing bowl.
  3. Add diced vegetables, olives, herbs, lemon zest, and salt and pepper.
  4. Gently toss with rubber spatula. Pour olive oil over salad; gently toss.
  5. Sprinkle with lemon juice and gently toss again.
  6. Chill for at least one hour, or up to six hours.
  7. Just before serving, taste for seasonings.
  8. Sprinkle with additional lemon juice, salt and pepper if needed.
  9. Serve with garnish of fresh dill and lemon wedges.
Adapted from Fine Homes magazine
beta
calories
3656
fat
252g
protein
65g
carbs
295g
more
Adapted from Fine Homes magazine
NoMayo https://nomayo.us/
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Lemon Orzo with Fresh Spinach

Lemon Orzo with Fresh Spinach
Yields 6
Print
564 calories
66 g
45 g
26 g
20 g
10 g
319 g
1249 g
8 g
0 g
14 g
Nutrition Facts
Serving Size
319g
Yields
6
Amount Per Serving
Calories 564
Calories from Fat 227
% Daily Value *
Total Fat 26g
40%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 45mg
15%
Sodium 1249mg
52%
Total Carbohydrates 66g
22%
Dietary Fiber 6g
26%
Sugars 8g
Protein 20g
Vitamin A
202%
Vitamin C
78%
Calcium
41%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/4 cups dry orzo
  2. 3-4 cups fresh baby spinach, cut into thin strips
  3. 1 tablespoon olive oil
  4. 3 tablespoons finely minced shallots
  5. 1 clove garlic, peeled, minced
  6. 3 tablespoons fresh lemon juice
  7. 1 teaspoon lemon zest
  8. 1/2 teaspoon dried oregano
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon black pepper
  11. 1/3 cup crumbled feta cheese
Instructions
  1. Cook orzo according to package directions, omitting salt.
  2. Drain well. Return orzo to cooking pot and stir in spinach, allowing it to wilt.
  3. Add the oil and stir. Add the shallots, garlic, lemon juice, lemon zest, oregano, salt, black pepper and feta cheese.
  4. Gently stir to combine and serve warm or cold.
Notes
  1. Created by 
Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan M. Selasky for the Free Press Test Kitchen. 174 calories (21% from fat), 4 grams fat (2 grams sat. fat, 0 grams trans fat), 28 grams carbohydrates, 6 grams protein, 170 mg sodium, 7 mg cholesterol, 52 mg calcium, 2 grams fiber. Food exchanges: 2 starch, 1/2 fat.
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calories
564
fat
26g
protein
20g
carbs
66g
more
NoMayo https://nomayo.us/
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Baked Lentil and Spinach Stuffed Shells

Baked Lentil and Spinach Stuffed Shells
Serves 6
Here's an easy baked pasta dish that gets big flavor from lentils. Canned lentils are particularly convenient, but you can also cook your own from scratch - you'll need 1 1/2 cups cooked, drained and cooled lentils for this recipe.
Print
3288 calories
424 g
292 g
89 g
199 g
47 g
1965 g
4345 g
55 g
0 g
32 g
Nutrition Facts
Serving Size
1965g
Servings
6
Amount Per Serving
Calories 3288
Calories from Fat 779
% Daily Value *
Total Fat 89g
136%
Saturated Fat 47g
236%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 23g
Cholesterol 292mg
97%
Sodium 4345mg
181%
Total Carbohydrates 424g
141%
Dietary Fiber 116g
464%
Sugars 55g
Protein 199g
Vitamin A
673%
Vitamin C
66%
Calcium
255%
Iron
203%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces (about 30) jumbo pasta shells
  2. 1 (15-ounce) can lentils, drained
  3. 1 1/2 cup reduced-fat ricotta cheese
  4. 1/2 (16-ounce) package frozen spinach, thawed and squeezed dry
  5. 1 (25-ounce) jar marinara sauce
  6. 1 1/4 cup shredded part-skim mozzarella cheese
Instructions
  1. Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again. 

Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach. Spread half of the marinara sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up in the dish; fit them together snugly, and you should be able to get them all in a single layer. Pour remaining marinara evenly over the top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.
Notes
  1. Per Serving: Serving size: about 5 stuffed shells, 430 calories (110 from fat), 12g total fat, 6g saturated fat, 35mg cholesterol, 810mg sodium, 55g carbohydrate (7g dietary fiber, 13g sugar), 23g protein
beta
calories
3288
fat
89g
protein
199g
carbs
424g
more
NoMayo https://nomayo.us/
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Angry Sicilian Pasta

‘Angry’ Sicilian Pasta

The “angry” in the dish’s title refers to the inclusion of crushed red pepper, but frankly the little bit in the recipe does not provide much heat at all, and you may want to add a lot more.

  • 2 large (ripe tomatoes, chopped)
  • ½ cup shredded fresh basil
  • ¼ cup capers (rinsed and patted dry)
  • ¼ cup chopped fresh spearmint
  • 2 tablespoons chopped fresh oregano
  • 1 garlic clove (grated (see story) or minced)
  • ¼ teaspoon crushed red pepper
  • 1/3 cup extra-virgin olive oil
  • Salt
  • 1 pound bow-tie pasta
  • ½ cup freshly grated pecorino
  1. 1. In a large serving bowl, toss together the tomatoes, basil, capers, mint, oregano, garlic, red pepper and olive oil. Add salt to taste. (The sauce can be made up to an hour ahead of time. Cover and let stand at room temperature.)
  2. 2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta, stir well, and cook, stirring frequently, until al dente. Scoop out some of the cooking water and reserve.
  3. 3. Drain the pasta. Add the pasta to the bowl, with a little of the reserved cooking water if needed, and toss well. Add the cheese and toss again. Serve hot or warm.

Adapted from Recipe from "The Italian Vegetable Cookbook" by Michele Scicolone