Greco Linguini
Yep, two food entries in a row - I've been working overtime. Anyway, I found this pasta recipe and I was planning on saving it for next week, but I started craving pasta and decided to make in last night. While the recipe is good, it's really similar to another Greek pasta I make - so next time I'll probably be combining a bit of both.
I thought the tomatoes turned out great though and their juices gave the pasta a great flavor - I plan on sticking tomatoes in the oven with garlic cloves more often. The dressing was a bit strong for me though, but it was still really good.
Since I am not a huge fan of balsamic vinegar, so I didn't put a lot in - instead I added white wine vinegar. This helped lighten the dressing up and next time I probably won't even add the balsamic dressing. I also added my favorite - pinenuts - and had them cook with the zuchinni.
(PS - This photo is so not mine).
Greco Linguini
4 oz. thin spaghetti or linguini (I used whole wheat)
1 Tbsp. extra virginn olive oil, divided
1 cup grape or cherry tomatoes
dried oregano
1 cloves garlic, whole
1 clove garlic, minced
1/2 lb. shrimp, peeled and deveined
1 small to medium zucchini, sliced into half moons
a drizzle or two of balsamic vinegar
8-10 black olives (I used kalamata), pitted and chopped
1/4 cup feta cheese, crumbled
2-3 Tbsp. fresh chopped basil
salt and pepper
extra virgin olive oil for drizzling (optional)
Preheat oven to 350. On a baking pan, toss the tomatoes and one whole clove of garlic with 1/2 Tbsp. olive oil, and dried oregano, salt and pepper to taste. Roast in the oven for about 15 minutes, until the tomatoes have burst slightly.
Meanwhile, cook your linguini in boiling salted water until al dente and prepare the rest of the dish. In a skillet, add the remaining 1/2 Tbsp. olive oil. When shimmering, add the zucchini and minced garlic and saute until the garlic is fragrant, about a minute. Add the shrimp and olives and cook until the zucchini becomes tender and the shrimp is about halfway done. Stir in the balsamic vinegar and tomatoes (and their juices, pitch the whole garlic clove) and toss to coat everything. Turn off the burner.
Add the hot linguini, basil and feta into the pan. Toss to coat everything and finish cooking the shrimp (the residual heat from the pan as well as the linguini will be enough to do this). Drizzle with additional olive oil, if desired, and season to taste.
I thought the tomatoes turned out great though and their juices gave the pasta a great flavor - I plan on sticking tomatoes in the oven with garlic cloves more often. The dressing was a bit strong for me though, but it was still really good.
Since I am not a huge fan of balsamic vinegar, so I didn't put a lot in - instead I added white wine vinegar. This helped lighten the dressing up and next time I probably won't even add the balsamic dressing. I also added my favorite - pinenuts - and had them cook with the zuchinni.
(PS - This photo is so not mine).
Greco Linguini
4 oz. thin spaghetti or linguini (I used whole wheat)
1 Tbsp. extra virginn olive oil, divided
1 cup grape or cherry tomatoes
dried oregano
1 cloves garlic, whole
1 clove garlic, minced
1/2 lb. shrimp, peeled and deveined
1 small to medium zucchini, sliced into half moons
a drizzle or two of balsamic vinegar
8-10 black olives (I used kalamata), pitted and chopped
1/4 cup feta cheese, crumbled
2-3 Tbsp. fresh chopped basil
salt and pepper
extra virgin olive oil for drizzling (optional)
Preheat oven to 350. On a baking pan, toss the tomatoes and one whole clove of garlic with 1/2 Tbsp. olive oil, and dried oregano, salt and pepper to taste. Roast in the oven for about 15 minutes, until the tomatoes have burst slightly.
Meanwhile, cook your linguini in boiling salted water until al dente and prepare the rest of the dish. In a skillet, add the remaining 1/2 Tbsp. olive oil. When shimmering, add the zucchini and minced garlic and saute until the garlic is fragrant, about a minute. Add the shrimp and olives and cook until the zucchini becomes tender and the shrimp is about halfway done. Stir in the balsamic vinegar and tomatoes (and their juices, pitch the whole garlic clove) and toss to coat everything. Turn off the burner.
Add the hot linguini, basil and feta into the pan. Toss to coat everything and finish cooking the shrimp (the residual heat from the pan as well as the linguini will be enough to do this). Drizzle with additional olive oil, if desired, and season to taste.