Best Mediterranean Fettuccine Recipes

MEDITERRANEAN FETTUCCINE WITH SHRIMP AND SPINACH

Mediterranean Fettuccine With Shrimp and Spinach image

I got this off the back of some store-brand fettucine noodles and gave it a try. Dh said to make sure I kept the recipe! It is very rich and I usually decrease the salt and dried basil to help that a bit, and I thinned it down just a bit with milk, but otherwise it's a fancy-looking dish with very little effort.

Provided by winkki

Categories One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sour cream
1/2 cup crumbled feta cheese
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
3 garlic cloves, peeled and chopped
2 teaspoons dried basil, crushed
8 ounces fettuccine pasta, uncooked
1 (10 ounce) package frozen spinach, thawed
12 ounces medium shrimp (uncooked, peeled, & deveined)

Steps:

Combine sour cream, feta, red pepper, salt, garlic, and basil.
Set aside.
Cook fettucine according to pkg directions, but after first 8 minutes, add spinach and shrimp to boiling water/pasta.
Boil 2 more minutes.
Drain thoroughly.
Add hot pasta/shrimp mixture to sour cream mixture; toss lightly.
Serve immediately.

Nutrition Facts : Calories 417.9, Fat 18, SaturatedFat 9.8, Cholesterol 197.6, Sodium 1395.6, Carbohydrate 39.7, Fiber 2.5, Sugar 3.3, Protein 25.2

MEDITERRANEAN CHICKEN FETTUCCINE

Mediterranean Chicken Fettuccine image

Herbed tomato sauce enhances the tender, moist chicken in this delectable dish from Cynthia McGraw of Florissant, Missouri. Crumbled feta cheese and tangy green olives bring home the essence of Mediterranean flavor. "If you use fresh herbs, add them to the skillet during the last 15 minutes of cooking," Cynthia advises. "This dish is excellent made the day before and reheated."

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 cup dry red wine or chicken broth
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
8 ounces uncooked fettuccine
1 cup (4 ounces) crumbled feta cheese
1/4 cup sliced pimiento-stuffed olives

Steps:

In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute the onion, celery and garlic until tender. Add the tomatoes, wine or broth, oregano, basil, sugar, pepper, salt, bay leaves and chicken; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes, stirring occasionally., Meanwhile, cook fettuccine according to package directions. Uncover chicken mixture; simmer 10 minutes longer or until chicken juices run clear. Discard bay leaves. Drain fettuccine; top with chicken and sauce. Sprinkle with feta cheese and olives.

Nutrition Facts : Calories 468 calories, Fat 16g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 739mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 6g fiber), Protein 32g protein.

MEDITERRANEAN FETTUCCINE

Mediterranean Fettuccine image

This wonderful Mediterranean entree is quick and easy to prepare-and makes an impressive main course or side. -Elise Ray, Shawnee, Kansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 cup vegetable broth
8 sun-dried tomatoes (not packed in oil), halved
6 ounces uncooked fettuccine
1 medium sweet yellow pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup chopped green onions
1 tablespoon olive oil
2 garlic cloves, minced
10 Greek olives, pitted and coarsely chopped
1/4 cup minced fresh basil
1 tablespoon capers, drained
1 teaspoon dried oregano
1 package (4 ounces) crumbled feta cheese

Steps:

In a small saucepan, bring broth to a boil. Remove from the heat; add tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices and return to broth; set aside. , Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute peppers and onions in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat. Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through., Drain fettuccine; place in a large serving bowl. Add the cheese and pepper mixture; toss to coat.

Nutrition Facts : Calories 331 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 854mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 6g fiber), Protein 14g protein.