Quick Mediterranean Pasta
May 6th 2008 11:43
This is a quick pasta when you are out of time and still want to create a nutritious meal at home. All the ingredients are readily available at a continental deli, and it’s a sure bet!
Ingredients:
2 cups elbow pasta, cooked in boiling water
5-6 pieces artichoke
2 large pieces grilled capsicum
2 large pieces grilled eggplant
100 gm marinated mushrooms
50 gm pitted black olives
50 gm marinated Greek fetta cheese
To make the sauce:
3 large tomatoes
1 large bunch basil leaves, washed well
1 large handful almonds
3-4 large tablespoons olive oil
Seasoning:
Fresh parsley, chopped
Salt and pepper to taste
1. Slice all the vegetables except the mushrooms. Leave the fetta cheese whole as well.
2. To make the sauce, blend the tomatoes, basil leaves, almonds and olive oil in a food processor.
3. Season well with salt and pepper.
4. Heat some oil in a pan. Add the sauce and stir gently for about 2-3 mins, until it starts to turn dark.
5. Add the pasta and all the sliced vegetables except the fetta cheese.
6. Stir in all the ingredients for about 2-3 mins, and add salt and pepper if necessary.
7. Turn the heat off and top with the parsley and fetta cheese.
Ingredients:
2 cups elbow pasta, cooked in boiling water
5-6 pieces artichoke
2 large pieces grilled capsicum
2 large pieces grilled eggplant
50 gm pitted black olives
50 gm marinated Greek fetta cheese
To make the sauce:
3 large tomatoes
1 large bunch basil leaves, washed well
1 large handful almonds
3-4 large tablespoons olive oil
Seasoning:
Fresh parsley, chopped
Salt and pepper to taste
2. To make the sauce, blend the tomatoes, basil leaves, almonds and olive oil in a food processor.
3. Season well with salt and pepper.
4. Heat some oil in a pan. Add the sauce and stir gently for about 2-3 mins, until it starts to turn dark.
5. Add the pasta and all the sliced vegetables except the fetta cheese.
6. Stir in all the ingredients for about 2-3 mins, and add salt and pepper if necessary.
7. Turn the heat off and top with the parsley and fetta cheese.
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Comment by Sheetal Shah
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