Mediterranean Pasta in Minutes
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- Recipe categories: Vegetables, Olive, Dairy, Cheese, Feta, Poultry, Chicken, Artichoke,
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Average Rating:
Total Reviews: 105
Showing 11-20 of 105
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By companera
New York
on March 15, 2011
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Just made this for dinner--FANTASTIC! My two year old son and I devoured the dish--a portion. It is definitely a must on a busy evening. It was quick, simple, and best of all, delicious!
By pappino24
Ohio
on March 05, 2011
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The BEST Mediterranean pasta dish! With its full flavor and feel of the mediterranean this dish is one of the best pasta dishes I have eat. I would not change anything about it. A must try!
By sarahbeader
Upstate New York
on November 27, 2010
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This is easy to make and SOOOO delicious! To lighten it a bit, I use evaporated skim milk (in a can, and I use the entire can to moisten it up more. Unlike a previous reviewer, I would not substitute black olives for the kalamatas since the kalamatas add very significantly to the flavor of this dish.
By Holliday,1
Pinson, AL
on October 27, 2010
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Outstanding meal, this is a "go to" for family and friends.
By dbaxter_13091021
Chico, 43
on August 22, 2010
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I made it for my honey and he and Ioved it! I used milk instead of the cream to lighten it up a little. At my grocery store they sells olives with feta together and I was able to buy that to save costs and I used the natural oils from it too. Yummy!
By pupsydo_12993356
Richardson, 40
on July 10, 2010
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I made this for my mother-in-laws birthday dinner and it was a big hit! Everyone loved it, including my husband who usually won't touch tomatoes! I doubled the cream, it needed it and I also just used black olives since the other ones were twice as expensive. I didn't find it dry unlike some comments on here. I don't think it would suit a lot of sauce since it is so rich. YUM!
By evascharmett_89...
coral gables, FL
on June 27, 2010
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So easy and soo good...creme is not important if anyone is watching their weight...
By leeables_12726409
s, 80
on March 10, 2010
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This is some awesome pasta! The only things I changed were to use some of the oil from the jar of sun-dried tomatoes to cook the chicken in instead of the olive oil. Then i rinsed the rest of them to shed some calories. To further reduce calories I blended some fat free milk with fat free sour cream to substitute for the heavy cream (a trick I often use. Next time I will make larger chunks of the feta so it won't melt into the pasta completely. Big hit with the wife..thanks Tyler!
By DannyDanni
Georgetown, TX
on January 20, 2010
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I halved the recipe but doubled the cream. I used half and half to cut down some on fat the 2nd time I made it. I also used fresh feta, which was previously mentioned and between the two that may be why we didn't fnd it dry. My husband loved this recipe and I see it as a keeper. It has a very interesting mixture of flavors that we both love.
By desiree_dusseau...
Center Line, MI
on January 16, 2010
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If you purchase fresh feta cheese or the chunk feta that you crumble yourself, this dish will be moist. Look for the chunk in clear wrap with the settled moisture on the bottom. Pre-crumbled cheese dries out no matter what kind of cheese you buy.
Also, quickly drain your artichoke, don't let it rest in your strainer. They should be slightly dripping!