Mediterranean Penne Recipes

MEDITERRANEAN PENNE PASTA AND BEANS

Steps:

• Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
• Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add tomatoes, beans, Italian seasoning and sugar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes.
• Add spinach; cook 3 minutes or until spinach wilts, stirring frequently.
• To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.

MEDITERRANEAN PENNE PASTA

Steps:

• Cook pasta according to package directions; drain. Cover to keep warm.
• Melt Fleischmann's in large skillet over medium-high heat. Add olives, garlic and capers. Cook 30 seconds or until garlic is golden brown, stirring constantly.
• Add drained tomatoes; stir. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Add cooked pasta and basil; toss lightly. Heat until hot, stirring occasionally.

MEDITERRANEAN CHICKEN WITH PENNE

Steps:

• Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for about 10 to 12 minutes, or according to package instructions, until the penne is al dente. While the pasta is cooking, heat 1 tablespoon of the oil in a large nonstick saute pan over medium-high heat. Add the chicken; cook, stirring occasionally, for 2 to 3 minutes, or until the chicken is no longer pink on the outside. Reduce the heat to medium; stir in the eggplant, tomatoes, mushrooms, shallots, thyme, and pepper. Cover and cook for about 6 minutes, or until the chicken is cooked through and the vegetables are tender. Stir in the vinegar and capers. Taste and adjust the seasoning. When the penne is done, drain well. Return the pasta to the cooking pan. Add the remaining 1 tablespoon of oil; toss. To serve, spoon penne into shallow pasta bowls. Top with the chicken-vegetable mixture.

MEDITERRANEAN PENNE SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the tomatoes, artichokes, olives, basil, cheese and pepper., Combine the vinaigrette ingredients; drizzle over pasta mixture and toss to coat. Refrigerate for at least 1 hour.

MEDITERRANEAN PENNE CHICKEN

Steps:

• In a large saute pan, heat an ample amount of vegetable oil over medium-high.
• Place the chicken medallions in the pan and saute on both sides until browned.
• Add the garlic, oregano and basil.
• When the garlic starts to brown, add the white wine and chicken stock. Let simmer for 2-3 minutes.
• Add the tomatoes, olive oil, lemon juice, salt and pepper, spinach and feta cheese.
• Toss well while simmering for about 1 minute more.
• Add to the hot, cooked pasta (reheat first if necessary; toss well and serve.

MEDITERRANEAN PENNE

Steps:

• In a large pot, cook penne according to package directions.
• (I sometimes like to add vegetable boullion to the water during cooking to give the penne a little extra flavor); Drain and set aside.
• In a large wok style pan combine onions, peppers, garlic and Italian herbs with olive oil and sauteé until tender crisp, about 10 to 12 minutes.
• Mix in the kalamata olives and sundried tomatoes, cook another 2 minutes, or until heated through.
• Add the cooked penne, feta and freshly ground black pepper to the pan and toss gently to mix.
• Cook an additional 2 to 3 minutes, or until feta begins to melt.
• Top each serving with freshly grated Parmesan cheese.

MEDITERRANEAN-STYLE PENNE

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to paper towels using slotted spoon. Add onion and eggplant to drippings in skillet. Sauté over medium-high heat until eggplant is tender and golden, about 15 minutes. Add tomatoes, garlic, vinegar and thyme. Reduce heat to medium and cook 5 minutes. Stir in capers. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer to large bowl. Toss with olive oil. Mix in eggplant sauce, feta, olives and bacon. Sprinkle with parsley and serve.

MEDITERRANEAN PENNE PASTITSIO

Steps:

• 1. Cook the pasta in salted boiling water until al dente. Drain and return to pan.
• 2. In a small saucepan, melt butter until golden brown, and pour over the reserved pasta. Add the parmesan cheese and toss well. Leave until cool, then add eggs and toss again. Set aside.
• 3. For the sauce, drizzle extra virgin olive oil in a large pot over medium heat. Add the onion and minced garlic, saute for 5 minutes.
• 4. Add the ground meat and saute over medium heat for at least 10 minuted and until meat is no longer pink.
• 5. Drain most of excess liquid but not all, add the wine, and cook for 2 more minutes.
• 6. Add the oregano and thyme, mix and cook for about 5 minutes.
• 7. Add tomatoes, salt and seasoned pepper blend. Simmer for 40-45 minutes stirring occasionally. Set sauce aside.
• 8. Preheat oven to 350'F.
• 9. For the Bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.
• 10. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes.
• 11. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick.
• 12. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
• 13. Butter a 9x13 Baking dish, you can lay the pasta down, add the tomato meat sauce, then the Bechamel sauce and add the remaining 3/4 cups of freshly grated Parmesan cheese or....
• 14. You also again butter a 9x13 baking dish. Mix the pasta with the tomato meat sauce, place into baking dish and top with Bechamel Sauce and top with the remaining 3/4 cups of freshly grated Parmesan cheese.
• 15. Bake for about 45 minutes to 1 hours until top is lightly browned and dish is bubbling. Set aside and cool for 10 minutes. Serve dish while hot.
• 16. *Note: You can freeze this dish and then cook when your ready to make for dinner. You have to cook longer but have topping lightly browned and mixture bubbling. About 1 1/2 hours or so depending on your oven.
• 17. *Serve with fresh warm bread and a fresh green salad with balsamic vinaigrette dressing.