Friday, November 23, 2012

Still Getting My Greek On.

While I still have not committed to going on a totally Mediterranean diet, I still make recipes with a Grecian accent. Participating in the Bountiful Baskets program sometimes give me the incentive to experiment. There are times I receive items in my basket and say to myself, "Now what in the heck am I going to do with this?"

Well here's the answer; not only is it quick and easy, but light and delicious.

Mediterranean Pasta


8 oz tubular pasta (ziti or penne)
8 spears baby asparagus, cut into 1" pieces
1/2 cup olive oil
12 cherry tomatoes, cut in half
1 Tbsp freshly chopped parsley
1/2 tsp crushed dried oregano
2 Tbsp crumbled Feta cheese

*Optional: 1/2 cup grilled chicken or shrimp


Cook pasta until al dente'.  To save time and water; place the asparagus pieces in a colander; put on top of pasta pot of boiling water and steam asparagus until they turn a bright green.  Immerse asparagus into cold water to stop the cooking process.

In a large skillet, medium-low heat, warm up olive oil; add in pasta and asparagus; toss to coat and let cook 2 minutes.  Mix in tomatoes, parsley and oregano (also optional chicken or shrimp) and let cook another 3 minutes.

Divide between 2 plates and sprinkle tablespoon of cheese over each.

Makes 2 servings.

Mary Cokenour

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