This is a tasty pasta recipe from Bon Appetit which doesn't use too many ingredients. And it can't get easier than this. It also makes a great leftover pasta salad:)
You can make changes to this base recipe as you would like, depending on what you have handy. You can change the herbs, you can change the cheese. You can also add garlic, some fresh lemon juice, pitted kalamata olives, red pepper flakes -- and use red onions instead of green.
To bring it up a notch try adding sauteed chicken breast (dredged in flour first and sauteed with garlic in olive oil ) and a sauce consisting of chicken broth, white wine and a bit of butter (thickened with a bit of flour).
Have some white wine and have fun with it:)
You can make changes to this base recipe as you would like, depending on what you have handy. You can change the herbs, you can change the cheese. You can also add garlic, some fresh lemon juice, pitted kalamata olives, red pepper flakes -- and use red onions instead of green.
To bring it up a notch try adding sauteed chicken breast (dredged in flour first and sauteed with garlic in olive oil ) and a sauce consisting of chicken broth, white wine and a bit of butter (thickened with a bit of flour).
Have some white wine and have fun with it:)
GREEK-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL
Ingredients:
2 pounds tomatoes, halved, seeded, chopped
1 cup chopped green onions (white and pale green parts only)
7 ounces feta cheese, crumbled
6 tablespoons chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
12 ounces penne pasta
Directions:
Mix first 6 ingredients in large bowl. Set tomato mixture aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.
Makes 4 to 6 servings.
Ingredients:
2 pounds tomatoes, halved, seeded, chopped
1 cup chopped green onions (white and pale green parts only)
7 ounces feta cheese, crumbled
6 tablespoons chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
12 ounces penne pasta
Directions:
Mix first 6 ingredients in large bowl. Set tomato mixture aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.
Makes 4 to 6 servings.
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