Mediterranean Linguine with Feta
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Mediterranean Linguine with Feta calories by ingredient
Introduction
Something I whipped up trying to figure out what to do with 2 artichokes I bought. I turned out to be one of my favorite pasta creations ever! Something I whipped up trying to figure out what to do with 2 artichokes I bought. I turned out to be one of my favorite pasta creations ever!Number of Servings: 10
Ingredients
-
3/4 of a box of Barilla Linguine
4 artichokes, fresh hearts (leaves and choke removed)
1 large yellow onion, chopped
1 zucchini, cut in half lengthwise and sliced into half moons
2 roma tomatoes, diced
4 oz sliced baby portabello mushrooms
1-2 tbsps extra virgin olive oil
3 chicken thighs, grilled, skin and bones removed, chunked
1 tsp of Italian seasoning (McCormick)
salt and pepper to taste
1 tsp garlic powder
Crumbled reduced fat feta to taste
Directions
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.