Mediterranean Linguine with Feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3/4 of a box of Barilla Linguine4 artichokes, fresh hearts (leaves and choke removed)1 large yellow onion, chopped1 zucchini, cut in half lengthwise and sliced into half moons2 roma tomatoes, diced4 oz sliced baby portabello mushrooms1-2 tbsps extra virgin olive oil3 chicken thighs, grilled, skin and bones removed, chunked1 tsp of Italian seasoning (McCormick)salt and pepper to taste1 tsp garlic powderCrumbled reduced fat feta to taste
Heat water to boiling for pasta. Cook according to directions.
In another pot, heat water to boiling for artichoke hearts. Make sure you look up information on how to prep artichokes for cooking if you've never used them before, and don't have them prepped. Cook them for 30 minutes, or until the leaves easily pull out.
In a big saute' pan, heat EVOO over medium low heat. Add in onion and cook until semi-translucent. Season with kosher salt and freshly cracked pepper. Also add in garlic powder and italian seasoning. Stir and then add in sliced zucchini. Stir and cook for 4-5 minutes. Add in tomatoes and baby bella mushrooms. Stir and cook for 5-7 minutes until everything is tender. Add in vegetable stock and bring to a boil. Toss in chicken meat (or can leave out for a vegetarian version of this..). Then reduced to a simmer on low for 5 minutes. Add in 2 ladels full of pasta water to thicken the sauce/veggie mixture. Stir and then add in drained pasta. Simmer for 5 minutes and then it's done.
Top with either crumbled reduced fat feta or parmesan cheese. Enjoy!
Servings: 10-12: 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user GRINDRODA.
In another pot, heat water to boiling for artichoke hearts. Make sure you look up information on how to prep artichokes for cooking if you've never used them before, and don't have them prepped. Cook them for 30 minutes, or until the leaves easily pull out.
In a big saute' pan, heat EVOO over medium low heat. Add in onion and cook until semi-translucent. Season with kosher salt and freshly cracked pepper. Also add in garlic powder and italian seasoning. Stir and then add in sliced zucchini. Stir and cook for 4-5 minutes. Add in tomatoes and baby bella mushrooms. Stir and cook for 5-7 minutes until everything is tender. Add in vegetable stock and bring to a boil. Toss in chicken meat (or can leave out for a vegetarian version of this..). Then reduced to a simmer on low for 5 minutes. Add in 2 ladels full of pasta water to thicken the sauce/veggie mixture. Stir and then add in drained pasta. Simmer for 5 minutes and then it's done.
Top with either crumbled reduced fat feta or parmesan cheese. Enjoy!
Servings: 10-12: 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user GRINDRODA.
Nutritional Info Amount Per Serving
- Calories: 210.9
- Total Fat: 4.3 g
- Cholesterol: 17.2 mg
- Sodium: 174.7 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 5.3 g
- Protein: 10.8 g
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