Green Tomato Pasta Toss Recipes

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GREEN TOMATO PASTA TOSS



Green Tomato Pasta Toss image

This recipe will have you singing the praises of green tomatoes. I made it up one year when the weather conspired against my bumper tomato crop and I ended up with tons of green tomatoes and no idea as to what to do with them.

Provided by Lola

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
1 onion, chopped
6 green tomatoes, chopped
salt and pepper to taste
1 (16 ounce) package tri-colored pasta assortment
1 cup crumbled feta cheese

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the onion, and saute until soft. Stir in the green tomatoes, and season to taste with salt and pepper. Reduce heat to medium low, and cook for about 10 minutes.
  • Meanwhile in a large pot of boiling salted, water cook pasta until al dente. Drain.
  • Toss pasta with tomatoes. Top with the crumbled feta cheese.

Nutrition Facts : Calories 418.4 calories, Carbohydrate 64.8 g, Cholesterol 22.3 mg, Fat 11.2 g, Fiber 4.1 g, Protein 15 g, SaturatedFat 4.6 g, Sodium 300.3 mg, Sugar 8.7 g

GREEN TOMATO PASTA SAUCE



Green Tomato Pasta Sauce image

Excellent tangy sauce and a great way to use up those fall green tomatoes. You can add cooked chicken into the sauce to make it heartier if you like.

Provided by 2hot2handle

Categories     Low Cholesterol

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil
12 medium green tomatoes, cut into 1/4 slices
kosher salt
ground black pepper
6 garlic cloves, minced
24 fresh basil leaves
1 lb linguine
1/2 cup parmesan cheese, freshly grated

Steps:

  • Preheat oven to 300°F.
  • Spray a large shallow baking dish with cooking oil. Lay the tomatoes in the dish and season with salt and pepper. Drizzle with the olive. Bake uncovered until tomatoes soften somewhat, about 25 minutes.
  • In a mini food processor, chop the garlic and basil together. Sprinkle the garlic/basil on top of the tomatoes. Cover with foil and bake until soft and lightly carmelized, another 25 minutes. Remove from oven and place in a food processor or blender. Pulse a few times, but leave the sauce chunky. Put in sauce pan to reheat and add cooked chicken if desired.
  • Serve over hot cooked pasta and top with freshly grated Parmesan.

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