Mediterranean Pasta With Sausage Food

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MEDITERRANEAN SAUSAGE PASTA RECIPE



Mediterranean Sausage Pasta Recipe image

An easy Mediterranean Sausage Pasta Recipe featuring chicken sausage, feta, olives, spinach and tomato in a lemon herb oil.

Provided by Robin Gagnon

Categories     Main Course     Pasta

Number Of Ingredients 11

1/2 pound fettuccine pasta
1 package Al Fresco Spinach & Feta Chicken Sausages
1 tbsp olive oil (, classic not extra virgin)
1-2 cloves garlic (, minced)
1/2 tsp dried oregano
1/2 can large black olives (, drained)
12 grape tomatoes
4 cups baby spinach (, loosely packed)
1/4 cup feta cheese (, crumbled)
fresh lemon wedges
fresh ground black pepper

Steps:

  • Place large pot of water on to boil. You will cook the pasta while preparing the rest.
  • Slice the chicken sausages into roughly 1/2 inch pieces.
  • Place large deep skillet or dutch oven over medium-high heat. Add the oil, sausages, garlic and oregano. Toss and saute for a minute.
  • Add the zest of 1/2 a lemon. Stir it in.
  • Now toss in the olives and tomatoes. Stir occasionally while cooking, until the tomatoes are starting to blister and a couple have split. The sausage should be browned by this point as well.
  • Dump in the spinach. Mix in. Turn off the stove burner.
  • Add the drained pasta and toss well to coat.
  • Transfer from pan to serving platter and sprinkle with feta. Serve with fresh ground pepper and wedges of lemon.

Nutrition Facts : Calories 466 kcal, Carbohydrate 47 g, Protein 22 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 1281 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

MEDITERRANEAN PASTA WITH CHICKEN SAUSAGE



Mediterranean Pasta with Chicken Sausage image

Looking for an easy weeknight dinner that's packed with flavor? This Mediterranean pasta with chicken sausage, broccoli, olives, and feta is an easy-to-make meal that the whole family will love!

Provided by Sues

Categories     Entree

Number Of Ingredients 11

1 lb. penne pasta ((or pasta shape of your choice))
2 Tbsp olive oil, (divided)
4 links chicken sausage, (sliced)
4 cups broccoli, (stems removed and roughly chopped into bite-sized pieces)
2 cloves garlic, (minced)
1 cup kalamata olives, (sliced)
3/4 cup crumbled feta
2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes

Steps:

  • Bring a large pot of salted water to a boil and cook pasta, until al dente. Reserve 1/3 cup pasta water before draining pasta and setting aside.
  • Add 1 Tbsp. olive oil to a large skillet over medium heat (make sure skillet is large as you'll be adding all ingredients to it!). Once hot, add sliced chicken sausage and cook for about 5 minutes, until sausage is cooked through and browning around edges. Remove sausage to separate bowl or plate and set aside.
  • Add remaining 1 Tbsp olive oil to skillet, along with broccoli and garlic. Cook until broccoli is bright green, about 5 minutes.
  • With heat on low, add chicken sausage back to skillet, along with sliced olives, cooked pasta, feta, lemon juice, salt, pepper, and red pepper flakes. Add half the reserved pasta water. Toss well to combine and warm. Add remaining pasta water if desired.

MEDITERRANEAN PASTA IN MINUTES



Mediterranean Pasta in Minutes image

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 pound skinless boneless chicken breasts, sliced diagonally
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
2 tablespoons garlic, minced
1 pound fresh angel hair pasta
1/4 cup fresh basil
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)
6 ounces feta cheese, crumbled
1/4 cup heavy cream
2 teaspoons dried oregano
Salt and pepper, to taste

Steps:

  • Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
  • Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.

MEDITERRANEAN PASTA WITH SAUSAGE



Mediterranean Pasta With Sausage image

This is a delicious casserole dish which uses Hunts Roasted Garlic & Onion spaghetti sauce and italian sausage among other things.

Provided by cookncraft

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb Italian sausage, cooked
1 (2 1/4 ounce) can sliced black olives, drained
1 (26 ounce) can hunts roasted garlic and onion spaghetti sauce
1 (16 ounce) package frozen chopped spinach
4 cups cooked penne
nonstick cooking spray
3 cups shredded mozzarella cheese, divided

Steps:

  • Follow cooking directions for italian sausages on package to cook sausage.
  • Stir in sauce, olives, and spinach. Heat through. In a large bowl, combine meat sauce with hot pasta. Toss until well cooked.
  • Coat a 13 x 9 x 2 inch baking dish with cooking spray.
  • Pour half the pasta mixture into dish; top with half of cheese. Repeat. Cover with foil.
  • Bake in a preheated 350* oven for 20 to 25 minutes or until cheese is melted.

Nutrition Facts : Calories 436.2, Fat 26.7, SaturatedFat 11.3, Cholesterol 65.5, Sodium 1059.9, Carbohydrate 25.8, Fiber 5.4, Sugar 1.4, Protein 24.3

CREAMY ITALIAN SAUSAGE PASTA



Creamy Italian Sausage Pasta image

My husband and I love any kind of pasta. This recipe is lovely and I prepare it often to satisfy hearty appetites.-Yvonne Shannon, Cobourg, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

8 ounces uncooked spiral pasta
3/4 pound bulk Italian sausage
4-1/2 teaspoons olive oil
1-1/2 teaspoons butter
3/4 cup chopped sweet red pepper
1/2 cup chopped onion
1/2 cup white wine or chicken broth
2 cups heavy whipping cream
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

Steps:

  • Cook pasta according to package direction. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. add wine or broth; cook for 2 minutes. Add the cream, cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally., Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.

Nutrition Facts :

SWEET SAUSAGE MEDITERRANEAN PENNE PASTA



Sweet Sausage Mediterranean Penne Pasta image

This recipie was inspired by #269690 with alterations to our family's taste. My husband and I made this for some friends while on vacation and it was a huge hit, even with all the children ranging from 8 to 18. I hope everyone enjoys it as much as we do. This is a very popular request for meals at our house.

Provided by ARathkamp

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

5 links sweet Italian sausage (we like Johnsonville)
1 (8 ounce) box penne rigate
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic (diced, Del Monte makes these)
1 (6 ounce) jar marinated artichoke hearts
1 (2 ounce) can black olives, sliced (or can use fresh)
1/2 cup butter
4 garlic cloves, minced
1 bunch fresh asparagus
2 teaspoons dried oregano (or to taste or can use fresh)
2 teaspoons dried sweet basil leaves (or to taste or can use fresh)
1/2 cup parmesan cheese, fresh shaved

Steps:

  • Cook pasta per directions on package.
  • Cut asparagus into 1 inch pieces.
  • Slice sausage links. In large skillet (we use a wok), sauté sausage and asparagus until almost fully cooked (about 7 - 10 minutes). Remove from skillet / wok and set aside.
  • In same skillet / wok, bring butter, garlic, tomatoes (with juices), black olives (drained) and artichokes (including marinade), to a boil.
  • Lower heat. Add back sausage and asparagus, basil, and oregano then simmer for 5 minutes.
  • Place pasta in serving bowl and pour skillet / wok mixture over pasta.
  • Sprinkle with fresh shaved parmesan cheese and serve.

Nutrition Facts : Calories 680.5, Fat 38.1, SaturatedFat 20.6, Cholesterol 103.5, Sodium 1127.4, Carbohydrate 54.7, Fiber 7.4, Sugar 3, Protein 32.1

MEDITERRANEAN PASTA



Mediterranean Pasta image

Chicken breast chunks flavored with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine.

Provided by sal

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package linguine pasta
3 slices bacon
1 pound boneless chicken breast half, cooked and diced
salt to taste
1 (14.5 ounce) can peeled and diced tomatoes with juice
¼ teaspoon dried rosemary
⅓ cup crumbled feta cheese
⅔ cup pitted black olives
1 (6 ounce) can artichoke hearts, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

Nutrition Facts : Calories 624.7 calories, Carbohydrate 50.8 g, Cholesterol 110.5 mg, Fat 26.6 g, Fiber 5 g, Protein 45.3 g, SaturatedFat 8 g, Sodium 911.4 mg, Sugar 4.9 g

SILVANA'S MEDITERRANEAN & BASIL PASTA



Silvana's Mediterranean & basil pasta image

Silvana Franco's fast, easy and healthy vegetarian pasta is perfect for a midweek meal

Provided by Good Food team

Categories     Dinner, Lunch, Pasta

Time 35m

Number Of Ingredients 9

2 red peppers , seeded and cut into chunks
2 red onions , cut into wedges
2 mild red chillies , seeded and diced
3 garlic cloves , coarsley chopped
1 tsp golden caster sugar
2 tbsp olive oil , plus extra to serve
1kg small ripe tomatoes , quartered
350g dried pasta
a handful of fresh basil leaves and 2 tbsp grated parmesan (or vegetarian alternative), to serve

Steps:

  • To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.
  • While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.
  • Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad - just moisten with extra olive oil if needed.

Nutrition Facts : Calories 452 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium

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