How To make Greek Linguine
10 oz Frozen Chopped Spinach
8 oz Rinsed, Drained, Canned
-Chickpeas 1/4 c Golden Raisins
4 c Cooked Linguine (Hot)
1 tb Olive Oil PLUS
1 ts Olive Oil
1/2 ts Salt (Optional)
1/8 ts Crushed Red Pepper
Yield: 4 Servings In a 2-quart saucepan, cook the spinach according to the package directions. Add the chick-peas and raisins and cook, stirring occasionally, until thoroughly heated, 3 to 4 minutes. Transfer the spinach mixture to a large mixing bowl; add the linguine, oil, salt, and pepper and toss to coat. Each serving provides: 1 Fat; 1 Protein; 1 Vegetable; 2 Breads; 1/2 Fruit. Per Serving With Salt: 450 Milligrams Sodium; 0 Milligrams Cholesterol. Per Serving Without Salt: 165 Milligrams Sodium; 0 Milligrams Cholesterol.
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Greek beef and orzo pasta casserole (Giouvetsi) | Akis Petretzikis
Greek beef and orzo casserole (Giouvetsi) | Akis Petretzikis
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Greek Pasta Salad
Σαλάτα ζυμαρικών
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2 cups uncooked small pasta such as orecchiette, bow tie, or elbows
1 cup diced green bell pepper
1-2 cups cherry tomatoes, halved
1/4 cup or more sliced olives
1 cup crumbled feta cheese
1 (6 ounce jar) artichoke hearts
Ladolemono Dressing
Cook the pasta al dente in salted boiling water. Drain and place in a large bowl.
Prepare the ladolemono dressing and set aside.
Drain the artichoke hearts and cut in half.
Combine all of the ingredients together and toss well with the dressing.
Taste and adjust seasoning if desired.
Serve immediately or chill in the refrigerator and serve cold.
Enjoy!
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20 Minute Greek Style Pasta Dinner Recipe | One Pot Pasta Recipes | Ken Panagopoulos
Here's a quick and easy 20 minute Greek style pasta dinner recipe. I show how to make Greek tomato sauce AND pasta all in one pot. I've made this a ton of times for my friends and family and they all can't get enough! My dear friend in Greece Elena's mom showed me how to make this simple vegetarian pasta dish known as bloum and I've been hooked ever since. You can have this as a vegetarian main or a side. Try it today, love it forever....
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Hope you all love it!!!!!
Cheers,
Ken
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