Mediterranean Pasta
Source of Recipe
Though this recipe is not as good, this dish was inspired by the original version of Mediterranean Pasta served at Cafe Gelato in Newark, Delaware. They have since changed their preparation of the dish--and I miss it--but here is a good variation.
List of Ingredients
12 oz. penne pasta
4 tbsp butter
4 tbsp flour
2 cups light cream, milk, or soy milk
3 tbsp olive oil
1/2 large onion, chopped into small (but not superfine) pieces
6 cloves garlic, chopped
4 oz. can mushrooms, pieces and stems is fine
6 oz. jar artichokes, coarsely chopped
Large handful spinach leaves (approx 3-6 cups)
1/2 cup sun-dried tomatoes, sliced if they are large
1/4 cup oil-cured olives, whole, pitted
1/4 cup fresh basil
6 oz feta cheese, crumbled
parmesan or romano shavingsRecipe
(If sun-dried tomatoes are dry rather than oil-cured, soak them in water for 30 minutes)
1. Cook pasta according to directions.
2. Melt butter in a small saucepan under low heat. Stir in flour until well blended. Stir in cream/milk until well blended. Bring just to a boil, then simmer for 10 minutes under low heat.
3. Heat oil and saute onions and garlic over medium heat 2 to 3 minutes. Add mushrooms and artichokes saute another until tender, approx. 3-4 minutes. Add spinach, cover, and cook until spinach is wilted, approximately 5 minutes, stirring occasionally. Add sun-dried tomatoes, olives, and basil, stirring constantly, and cook for 3 minutes.
4. Toss vegetables with pasta, then slowly stir in only enough sauce to coat pasta without making it "saucy." Mix in feta. Garnish with parmesan/romano shavings.
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