Garden Greek Pasta Salad Recipe

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Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="Garden Greek Pasta Salad Recipe"] _______________________________________


Type: Garden Greek Pasta Salad Free Cooking Recipe – Pasta

Simply good!

Ingredients / Directions

Directions:

Aegean Artichoke & Penne Pasta Salad
Angel Hair Pasta with Basil Cream Sauce
Angel Hair Pasta with Onion-Mushroom Sauce
Capellini With Clam Sauce
Chicken Tetrazzini
Clams in Tequila-Spiked Tomato Sauce on Vermicelli
Classic Lasagna
Corn And Black Bean Wontons
Eggplant Pasta Sauce With Capers & Olives
Fettuccine Alfredo
Fettuccine Bolognese
Garden Greek Pasta Salad
Lemon-Chicken Pasta
Light Pasta Primavera
Macaroni & Cheese
Pasta Carbonara
Pasta e Fagioli
Pasta With Tomato
Basil And Ricotta
Penne with Artichoke Hearts
Ravioli With Cilantro-Tomato Sauce
Sesame Noodle Salad w/Chicken & Asparagus
Spinach and Sun-Dried Tomato Pasta Sauce

Aegean Artichoke & Penne Pasta Salad
6 servings

6 baby artichokes
1/4 cup(s) lemon juice
1/2 pound penne
1/2 cup(s) tomato juice
1 tablespoon olive oil
1 lemon
juiced
2 cloves garlic
minced
3 tablespoons fresh parsley
3 tablespoons fresh basil
or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup(s) tomato
chopped
1/2 cup(s) Kalamata olive
2 tablespoons capers
1/2 cup(s) feta cheese
Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup(s) lemon juice with 2 cup(s)s water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender
about 20 minutes. chill.

In a large pot
bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente
about 10 minutes. Drain and rinse with cold water.

To make salad dressing: combine tomato juice
olive oil
lemon juice
garlic
parsley
basil
salt and pepper in a food processor or blender and puree for 30 seconds. Toss together artichokes
penne
capers
olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.

Nutrition Facts
Amount Per Serving: Calories 221 – Calories from Fat 69
Percent Total Calories From: Fat 31%
Protein 12%
Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 8g
Saturated Fat 1g
Cholesterol 28mg
Sodium 736mg
Total Carbohydrate 31g
Dietary Fiber 2g
Sugars 0g
Protein 7g
Vitamin A 448 units
Vitamin C 26 units
Calcium 0 units
Iron 3 units

Angel Hair Pasta with Basil Cream Sauce
4 servings

6 ounces angel hair pasta
1 cup(s) frozen peas
1 12 oz. can evaporated skim milk
1 tablespoon flour
1 clove garlic
minced
2 tablespoons fresh basil
snipped
2 ounces prosciutto
chopped
1/4 cup(s) shredded fresh parmesan cheese
2 tablespoons shredded fresh parmesan cheese
freshly ground black pepper
1/4 cup(s) tomato
chopped
Cook pasta according to package directions. Meanwhile
stir together milk and flour. Stir in garlic and snipped basil. Cook and stir over med. heat till mixture is bubbly and thickened. Cook and stir 1 minute more. Add peas (thawed) proscuitto and 1/4 cup(s) parmesan cheese. Stir till cheese is melted. Add tomatoes. Cook 1 minute more. Top pasta with sauce and sprinkle each serving with remaining parmesan cheese and freshly ground pepper.

Nutrition Facts
Amount Per Serving: Calories 314 – Calories from Fat 61
Percent Total Calories From: Fat 20%
Protein 29%
Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 7g
Saturated Fat 3g
Cholesterol 55mg
Sodium 551mg
Total Carbohydrate 40g
Dietary Fiber 1g
Sugars 0g
Protein 23g
Vitamin A 771 units
Vitamin C 15 units
Calcium 0 units
Iron 1 units

Angel Hair Pasta with Onion-Mushroom Sauce
4 servings

1 1/2 cup(s)s beef broth 1 ounce dry crepe mushroom
1/2 ounce dry shitake mushroom
1 tablespoon margarine
imitation
2 cup(s)s button mushrooms
sliced thinly
1 cup(s) red onion
2 cloves garlic
minced
1 teaspoon thyme
1 tablespoon lemon peel
grated
8 ounces angel hair pasta
cooked
In a 2-quart saucepan
bring the broth
crepes and shitakes to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes. In a 3-quart saucepan
melt the margarine over medium heat. Add the button mushrooms
onions and garlic
and cook
stirring frequently
until the onions are tender
4 to 5 minutes. Drain the crepes and shitakes
reserving the liquid. Add the drained mushrooms to the onion mixture and cook
stirring frequently
until they are tender
10 to 15 minutes. Stir in the reserved liquid
thyme and lemon peel; cook for 2 minutes. Spoon over the hot pasta and toss.

Nutrition Facts
Amount Per Serving: Calories 255 – Calories from Fat 54
Percent Total Calories From: Fat 21%
Protein 17%
Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 6g
Saturated Fat 1g
Cholesterol 50mg
Sodium 354mg
Total Carbohydrate 39g
Dietary Fiber 1g
Sugars 0g
Protein 11g
Vitamin A 132 units
Vitamin C 7 units
Calcium 0 units
Iron 1 units

Capellini With Clam Sauce
4 servings

1 teaspoon olive oil
1/3 cup(s) onion
chopped
1/4 cup(s) green bell pepper
chopped
2 cloves garlic
minced
3 cup(s)s tomatoes
peeled
seeded and chopped
or 2 14 oz. cans chopped tomatoes
1 8 oz. can tomato sauce
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 10 3/4 ounce can clam
minced
1/4 cup(s) italian parsley
chopped
8 ounces capellini
(angel hair) pasta
Add oil to non-stick pan. Saute onion
green pepper over medium high heat until tender. Add garlic and saute 1 minute longer. Stir in tomato and next 3 ingredients. Cover
reduce heat and simmer 20 minutes. Drain clams
reserving juice. Add juice to tomato mixture and simmer an additional 5 minutes. Stir in clams and parsley. Cook 5 minutes. Remove from heat and keep warm. Cook pasta
drain and place in a large bowl. Add sauce and toss gently. Serve immediately.

Nutrition Facts
Amount Per Serving: Calories 394 – Calories from Fat 39
Percent Total Calories From: Fat 10%
Protein 30%
Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 4g
Saturated Fat 1g
Cholesterol 51mg
Sodium 598mg
Total Carbohydrate 60g
Dietary Fiber 2g
Sugars 0g
Protein 29g
Vitamin A 2332 units
Vitamin C 68 units
Calcium 0 units
Iron 26 units

Chicken Tetrazzini
6 servings

1 tablespoon margarine
3 cup(s)s sliced fresh mushrooms
1/3 cup(s) minced onion
1/2 cup(s) all-purpose flour
2 1/3 cup(s)s canned no-salt-added chicken broth
2 cup(s)s skim milk
1/4 cup(s) light cream cheese
1/4 cup(s) grated Parmesan cheese
divided
1/4 cup(s) dry sherry
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 small jar diced pimiento
drained
1 pound spaghetti
2 cup(s)s chicken breasts
chopped cooked
vegetable cooking spray
Melt margarine in a large saucepan over medium heat; add mushrooms and onion
and saute 7 minutes or until liquid evaporates Stir in flour Gradually add broth
milk
and cream cheese product; bring to a boil
and cook 5 minutes stirring constantly. Remove from heat; stir in 2 tablespoons Parmesan cheese and next 5 ingredients. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole coated with cooking spray. Sprinkle with reaming 2 tablespoons Parmesan cheese. Cover casserole
and bake at 350? for 20 minutes. Bake
uncovered
10 minutes Let stand 5 minutes before serving.

Nutrition Facts
Amount Per Serving: Calories 498 – Calories from Fat 98
Percent Total Calories From: Fat 20%
Protein 23%
Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 11g
Saturated Fat 4g
Cholesterol 43mg
Sodium 408mg
Total Carbohydrate 72g
Dietary Fiber 1g
Sugars 0g
Protein 28g
Vitamin A 413 units
Vitamin C 3 units
Calcium 0 units
Iron 4 units

Clams in Tequila-Spiked Tomato Sauce on Vermicelli
4 servings

36 clams
in shell
1 28 oz. can tomato
undrained and chopped
1 onion
chopped
1 jalapeno
seeded and minced
2 cloves garlic
crushed
2 teaspoons olive oil
1/2 cup(s) evaporated lowfat milk
3 tablespoons tequila
1 pound fresh pasta
3 tablespoons chopped cilantro
Soak clams in lightly salted water while you prepare other ingredients. If you have the time
let them soak for 30 minutes. In blender process tomatoes with juice
onion
hot pepper and garlic until smooth. Heat oil in large pot and add tomato mixture. Cook until liquid has evaporated by about half (6 to 8 minutes). Add evaporated milk and tequila. Add clams and cook
covered
until clams open
about 5 minutes. Discard any clams that do not open. Serve over cooked pasta in large soup bowls. Sprinkle each serving with cilantro. Serve immediately.

Nutrition Facts
Amount Per Serving: Calories 729 – Calories from Fat 93
Percent Total Calories From: Fat 13%
Protein 35%
Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 10g
Saturated Fat 2g
Cholesterol 205mg
Sodium 450mg
Total Carbohydrate 89g
Dietary Fiber 2g
Sugars 0g
Protein 64g
Vitamin A 2938 units
Vitamin C 97 units
Calcium 0 units
Iron 56 units

Classic Lasagna
6 servings

3/4 pound Italian Turkey Sausage
5 1/2 cup(s)s chopped onion
4 cloves garlic
minced
1/2 cup(s) Burgundy
or other dry red wine
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper
2 stewed tomatoes
undrained and chopped
1 4 ounce can tomato paste
1/4 cup(s) chopped fresh parsley
1/8 teaspoon pepper
1 1/2 cup(s)s nonfat ricotta cheese
vegetable cooking spray
12 lasagna noodles
cooked
1 cup(s) provolone cheese
shredded
Cook turkey sausage in a large saucepan over medium heat until browned
stirring to crumble sausage. Drain; wipe drippings from pan with a paper towel. Return sausage to skillet. Add onion and garlic; saute 5 minutes. Add Burgundy and next 4 ingredients; stir well. Cover
reduce heat
and simmer 10 minutes. Remove from heat
and set aside. Combine parsley and next 3 ingredients; stir well
and set aside. Spread 1/2 cup(s) tomato mixture in bottom of a 13-x 9- x 2-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture
top noodles with 2 cup(s)s tomato mixture
half of the ricotta cheese mixture
and 1/3 cup(s) shredded provolone cheese. Repeat the layers
beginning and ending with noodles. Spread the remaining 1 1/2 cup(s)s tomato mixture over noodles
and sprinkle with the remaining 1/3 cup(s) provolone cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving.

Nutrition Facts
Amount Per Serving: Calories 249 – Calories from Fat 105
Percent Total Calories From: Fat 42%
Protein 26%
Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 12g
Saturated Fat 5g
Cholesterol 43mg
Sodium 450mg
Total Carbohydrate 19g
Dietary Fiber 1g
Sugars 0g
Protein 16g
Vitamin A 848 units
Vitamin C 19 units
Calcium 0 units
Iron 3 units

Corn And Black Bean Wontons
4 servings

1 cup(s) fresh cilantro
packed
1/2 cup(s) fresh parsley
packed
1/2 cup(s) Vegetable Broth
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
40 won ton
wrappers
8 ounces black beans
cooked
1/4 cup(s) Vegetable Broth
1 cup(s) corn
cooked
1 teaspoon cumin seeds
To prepare sauce
in food processor
combine cilantro and parsley
process until chopped. Add the 1/2 cup(s) broth
oil
salt and pepper. Process until smooth. Transfer to a small sauce pan; keep warm over low heat. To prepare wontons
in medium bowl
mash beans; stir in the 1/4 cup(s) broth. Fold in the corn and cumin seeds. Arrange wonton wrappers on work surface; place 1 heaping tablespoon bean-corn mixture in the center of each. With pastry brush dipped in water
brush edges of wonton wrapper
Top each with another wonton wrapper
pressing edges together with fork to seal. Cover wontons with damp paper towels until ready to cook. Bring large skillet of water and the remaining 1 teaspoon of oil to boil; add wontons. Cook stirring gently to prevent sticking
4 minutes. With slotted spoon or spatula
carefully remove wontons to serving bowl; spoon cilantro sauce evenly over top.

Nutrition Facts
Amount Per Serving: Calories 282 – Calories from Fat 35
Percent Total Calories From: Fat 12%
Protein 16%
Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 4g
Saturated Fat 1g
Cholesterol 33mg
Sodium 891mg
Total Carbohydrate 50g
Dietary Fiber 3g
Sugars 0g
Protein 11g
Vitamin A 713 units
Vitamin C 12 units
Calcium 0 units
Iron 4 units

Eggplant Pasta Sauce With Capers & Olives
6 servings

1 pound eggplant
cubed
1 cup(s) onion
chopped
4 cloves garlic
chopped
1 28 oz. can tomato
crushed
1/2 cup(s) dry red wine
1 teaspoon oregano
1/4 cup(s) fresh parsley
chopped
1/4 cup(s) capers
rinsed and drained
1/4 cup(s) black olive
drained
1 tablespoon olive oil
1/2 cup(s) parmesan
or romano (grated)
1 pound pasta
Sprinkle eggplant with salt and place in a colander. Cover with a plate and place a weight
such as a 1-pound can of tomatoes on top. After 30 minutes
remove the eggplant
rinse and pat dry with a paper towel. Spray non-stick saute pan with cooking spray
heat oil and saute onion and garlic 1 minute. Add eggplant cubes and cook 5 minutes. Add tomatoes
red wine
oregano parsley and salt and pepper to taste. Cook 10 minutes on medium heat. Stir in capers and olives. Cook pasta until almost al dente. Drain and return to pot; stir in sauce. Spoon into warm dishes and top with cheese.

Nutrition Facts
Amount Per Serving: Calories 360 – Calories from Fat 74
Percent Total Calories From: Fat 20%
Protein 16%
Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 8g
Saturated Fat 2g
Cholesterol 62mg
Sodium 328mg
Total Carbohydrate 57g
Dietary Fiber 2g
Sugars 0g
Protein 15g
Vitamin A 1157 units
Vitamin C 41 units
Calcium 0 units
Iron 4 units

Fettuccine Alfredo
4 servings

1 tablespoon margarine
2 cloves garlic
minced
1 tablespoon all-purpose flour
1 1/3 cup(s)s skim milk
4 tablespoons non-fat cream cheese
2 tablespoons light cream cheese
1 1/4 cup(s)s freshly grated parmesan cheese
divided
4 cup(s)s hot cooked fettuccine
3 tablespoons chopped fresh parsley
freshly ground pepper to taste
Melt margarine in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk
stirring with a wire whisk until blended; cook
stirring constantly
8 minutes or until thickened and bubbly. Stir in cream cheese; cook 2 minutes. Add 1 cup(s) Parmesan cheese
stirring constantly until it melts. Pour cheese mixture over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup(s) parmesan cheese
fresh parsley
and pepper.

Nutrition Facts
Amount Per Serving: Calories 219 – Calories from Fat 119
Percent Total Calories From: Fat 54%
Protein 31%
Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 13g
Saturated Fat 7g
Cholesterol 45mg
Sodium 679mg
Total Carbohydrate 8g
Dietary Fiber 0g
Sugars 0g
Protein 17g
Vitamin A 980 units
Vitamin C 2 units
Calcium 0 units
Iron 1 units

Fettuccine Bolognese
6 servings

3 turkey italian sausages
1 onion
finely chopped
1 carrot
finely chopped
1 celery stalk
finely chopped
2 cloves garlic
minced
2 28 oz. cans tomatoes
drained & chopped
1/2 cup(s) dry white wine
2 tablespoons tomato paste
1 tablespoon dried rosemary
1 tablespoon dried basil
1/2 teaspoon freshly ground black pepper
3/4 cup(s) evaporated lowfat milk
1 pound fresh pasta
Brush non-stick pan lightly with olive oil. Add turkey sausages (casings removed and broken up)
onion
carrot
celery and garlic and cook
stirring often to break up sausage
until meat has lost its pink color (about 5 minutes). Transfer to medium saucepan. Add remaining ingredients except for milk. Cook over low heat until thick and reduced to about 5 cup(s)s (about an 1 hour and 15 minutes). Add the evaporated milk and simmer 5 minutes. Serve over cooked pasta or refrigerate for 3 days or freeze for 1 month.

Nutrition Facts
Amount Per Serving: Calories 414 – Calories from Fat 65
Percent Total Calories From: Fat 16%
Protein 19%
Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 7g
Saturated Fat 2g
Cholesterol 80mg
Sodium 367mg
Total Carbohydrate 64g
Dietary Fiber 3g
Sugars 0g
Protein 20g
Vitamin A 5695 units
Vitamin C 77 units
Calcium 0 units
Iron 5 units

Garden Greek Pasta Salad
8 servings

1/4 teaspoon salt
1 16 oz. can kidney beans
rinsed and drained
1/2 cup(s) feta cheese
crumbled
4 cup(s)s cooked pasta
raditore
2 cup(s)s cucumbers
thinly sliced
1 cup(s) chopped red bell pepper
1/2 cup(s) red onion
sliced
1/4 cup(s) Kalamata olive
pitted & cut in half
1/4 cup(s) finely chopped fresh parsley
2 tablespoons olive oil
1/4 cup(s) lemon juice
2 teaspoons chopped fresh oregano
Mix all ingredients except cheese in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. Top with cheese.

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