Best 3 Greek Style Penne With Fresh Tomatoes Feta And Dill Recipes

Indulge in the delightful flavors of the Mediterranean with our tantalizing Greek-style penne recipe. This delectable dish features a vibrant medley of fresh tomatoes, tangy feta cheese, and aromatic dill, all harmoniously combined with tender penne pasta. With its burst of flavors and vibrant colors, this entree is a delightful treat for your taste buds.

In addition to the classic penne recipe, we also offer a delectable variation using zucchini noodles. This lighter version maintains the authentic Greek flavors while providing a healthier alternative. For those with dietary restrictions, we have a gluten-free option that swaps penne for gluten-free pasta, allowing everyone to savor these Mediterranean delights.

Furthermore, we provide an irresistibly creamy Greek-style penne recipe. This rich and indulgent dish elevates the classic penne with a velvety sauce made from a blend of Greek yogurt, feta cheese, and lemon juice. The creamy sauce perfectly complements the tangy tomatoes and aromatic herbs, creating a harmonious symphony of flavors.

No matter your dietary preferences, our collection of Greek-style penne recipes offers something for everyone. Embark on a culinary journey through the sun-kissed lands of Greece, and let the vibrant flavors of this beloved dish transport you to the shores of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK-STYLE FRESH TOMATO SAUCE

Greek-Style Fresh Tomato Sauce image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Salt
2 tablespoons EVOO
2 tablespoons butter
1 tablespoon fresh oregano leaves, finely chopped
4 cloves garlic, chopped
1 large red onion, chopped
1/2 cup dry white wine
2 pints cherry tomatoes, halved if large
Freshly ground pepper
1 pound penne with ridges (penne rigate)
12 ounces Greek feta, crumbled (about 1 1/4 cups)
1/4 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves

Steps:

Bring a large pot of salted water to a boil for the pasta.
Heat the EVOO in a large skillet or pot with a tight-fitting lid over medium to medium-high heat. Melt the butter into the oil. When the butter begins to foam, add the oregano, garlic and onions and cook until softened, about 5 minutes. Add the wine and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cover and cook until the tomatoes have burst and the sauce is thickened, 12 to 15 minutes.
Meanwhile, add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking liquid, then drain the pasta.
Stir the sauce, then add the feta and cook until melted, about 1 minute. Add the pasta and the reserved cooking liquid and toss to combine, 1 to 2 minutes. Top with the mint and parsley, and serve.

FETA & HERB "GREEK SALAD" PENNE

Feta & Herb

Pasta and the ultimate diner salad mash-up. All the familiar flavors of your favorite salad pair with penne to make a satisfying weeknight dinner. A drizzle of creamy feta herb dressing brings all the ingredients together.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
12 ounces penne pasta (preferably spinach-flavored)
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, cut into 1/2-inch strips
One 15-ounce can chickpeas, drained and rinsed
1 cup grape or cherry tomatoes, halved
4 cloves garlic, thinly sliced
1/3 cup pitted kalamata olives, rinsed and chopped
3 cups tightly packed baby arugula or spinach (about 3 ounces)
Freshly ground black pepper
3/4 cup Food Network Kitchen™ Inspirations Greek Feta Herb Vinaigrette

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain.
Meanwhile, heat the oil in a large pot over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 3 minutes. Add the chickpeas, tomatoes, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until the garlic is lightly browned and the tomatoes are just warmed through, about 3 minutes.
Add the olives, pasta and the reserved pasta cooking water to the pot and cook for 1 minute. Remove from the heat and stir in the arugula until wilted. Season with salt and pepper. Transfer to a serving dish and drizzle with the Greek Feta Herb Vinaigrette.

PENNE WITH TOMATO, SPINACH AND FETA SAUCE

Penne With Tomato, Spinach and Feta Sauce image

Provided by Marian Burros

Categories dinner, weekday, pastas, main course

Time 35m

Yield 2 servings

Number Of Ingredients 13

Ingredients

6 ounces red onion or 7 ounces chopped (1 1/2 cups)
2 teaspoons olive oil
2 medium cloves garlic
2 tablespoons pine nuts
1 1/4 pounds ripe plum tomatoes
1 tablespoon tomato paste
4 cups fresh spinach, tightly packed
8 ounces penne
3 scallions
2 ounces feta cheese (4 tablespoons)
1 cup plain nonfat yogurt
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

Bring water to boil for penne.
Chop the whole onion, and reserve 2 tablespoons for the salad.
Heat large nonstick pan until it is very hot. Reduce heat to medium high, and add oil. Saute onion in the oil until it softens.
Meanwhile mince garlic, and add to onion. Add pine nuts.
Wash, trim and coarsely chop tomatoes. When onion begins to brown, add tomatoes and tomato paste. Reduce heat to medium low, and cover.
Cook the penne according to package directions.
Wash and remove tough stems from spinach, and coarsely chop. Add to pot, and continue cooking.
Wash, trim and slice the scallions, and add to the pot.
In food processor blend the feta and yogurt.
Remove the sauce from the heat, and stir in the feta mixture. Season with salt and pepper.
Drain pasta, and serve with sauce.

Nutrition Facts : @context http, Calories 804, UnsaturatedFat 11 grams, Carbohydrate 126 grams, Fat 20 grams, Fiber 12 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 662 milligrams, Sugar 28 grams

Tips:

Use ripe, flavorful tomatoes. This is key to making the dish taste its best. If you can, use tomatoes that are in season and grown locally.
Don't be afraid to add more feta cheese. Feta is a salty, tangy cheese that adds a lot of flavor to the dish. If you like, you can add more than the recipe calls for.
Use fresh herbs. Fresh herbs, such as dill and basil, add a lot of flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant.
Serve the dish immediately. This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

This Greek-style penne with fresh tomatoes, feta, and dill is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up fresh tomatoes from your garden. With its simple ingredients and bold flavors, this dish is sure to be a hit with your family and friends.