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Mediterranean Pasta in Minutes Recipe

Mediterranean Pasta in Minutes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (106)

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Average Rating:

Total Reviews: 106

Showing 21-30 of 106

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  • 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!

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  • on December 05, 2009

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    We doubled the cream, doubled the atrichokes and added black olives. We also substiuted capers for the kalamata olives, still turned out with great flavor but became dryer the longer it sat. We would recommend to serve over pasta and not combine it until ready to serve. Maybe next time we will add some of the pasta liquid from when you drain the pasta and some cooking wine to make it more saucy. It was great, just seemed a bit dry.

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  • on November 17, 2009

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    Other than adding more cream, no one has mentioned that this dish is really dry. I added about 1/2 C pasta water so I didn't have to add the fat calories, but it still wasn't enough. The leftovers went in the fridge with a ton of chicken broth and the dish was very tasty and moist for lunch. I also only used about 1/2 of the sun-dried tomato and added 1 T of tomato paste since we don't "love" the chewiness of the sun-dried tomatoes. And adding pine nuts (as another reviewer mentioned was a great treat.

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  • on October 22, 2009

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    I highly recommend this! It is easy and is delicious.

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  • on July 20, 2009

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    Turns out dry when using the recipe "as is". I ended up adding more cream (visually until it looked creamy- I'm guessing a 1/2 to 3/4 cup more and salt (to taste. Next time, I will use 3/4lb of pasta (I HIGHLY recommend angel hair, and with these adjustments, it's perfect!

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  • on June 11, 2009

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    I made this last night and it was very good. I do agree that it would be better with more of the sauce. I couldn't find the juliened sun-dried tomatos so I had to use dried sun-dried tomatos. It still had very good flavor. I tried a little bit of the leftovers today after the flavors had married overnight in the fridge and it tasted even better!

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  • on June 07, 2009

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    This was a fast and really easy dish to make. The flavors in the dish were excellent! The combination of the olives, cheese, sun dried tomatoes, artichokes and fresh basil worked so well together. I will certainly be making this again.

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  • on April 25, 2009

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    This was fun and easy to make last night for dinner - extremely fresh-tasting. My husband just enjoyed left-overs for lunch. I served it with herb-roasted green beans, Pugliosi bread and a nice salad. It would be a nice and simple entree for entertaining.

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  • on April 16, 2009

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    I haven't made this recipe yet, but had planned to for dinner tonight. The recipe is listed under low calorie on the website, but when I calculated it, it came out to be over 900 calories per serving! Granted, I added an extra 1/2 cup cream and substituted Barilla Plus pasta. Not exactly what I'd consider low calorie! Too bad, it sounds delicious!

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  • on March 31, 2009

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    I've been making this dish since the show first aired a few years ago, and I still love it. It's one of my go to recipes that I never get tired of. The best part is that I usually always have all the ingredients on hand so it's fast to put together. Also, a great crowd pleaser. Thanks Tyler for such a great recipe.

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