Best 5 Pasta Shells With Broccoli Feta And Olives Recipes

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Indulge in a culinary delight with our versatile pasta shells, a true chameleon in the world of pasta. These large, cup-shaped shells provide a delightful canvas for a variety of fillings and flavors. Discover three tantalizing recipes that showcase the versatility of pasta shells.

Embark on a culinary journey with our first recipe, where succulent broccoli florets, briny feta cheese, and plump Kalamata olives join forces in a harmonious embrace. The subtle bitterness of broccoli pairs perfectly with the tangy feta, while the olives add a touch of salty richness.

Next, transport your taste buds to a Mediterranean paradise with our second recipe. Juicy sun-dried tomatoes, aromatic basil, and creamy goat cheese unite to create a symphony of flavors. The sun-dried tomatoes impart a sweet and tangy note, complemented by the fresh basil's herbal essence and the goat cheese's tangy creaminess.

Last but not least, our third recipe takes you on an adventure to the heart of Italy. Plump shrimp, tender asparagus, and a vibrant pesto sauce come together in a culinary masterpiece. The shrimp's delicate sweetness harmonizes with the asparagus's earthy flavor, while the pesto sauce adds a burst of aromatic freshness.

Prepare to embark on a culinary odyssey with our three extraordinary pasta shell recipes. Each dish promises a unique and unforgettable taste experience, sure to delight your palate and leave you craving more.

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

BAKED FETA AND BROCCOLI PASTA



Baked Feta and Broccoli Pasta image

My version of the viral baked feta pasta with broccoli and lemon

Provided by Madeline

Categories     Dinner

Time 50m

Number Of Ingredients 9

8oz pasta
4 cups broccoli florets
1/2 cup extra virgin olive oil
1/4 tsp salt
1/2 tsp fresh cracked black pepper
8oz brick of feta
1 tbsp lemon juice
2 tbsp lemon zest
2 tbsp fresh chopped basil

Steps:

  • Preheat oven to 400F. Cut broccoli florets into quarters and place in a baking dish. Drizzle 1/2 cup olive oil and salt and pepper over the broccoli. Toss to coat the broccoli in the oil. Make a space for the brick of feta in the middle of the broccoli and place it there. Drizzle more oil and black pepper on the top of the feta.
  • Bake in the oven at 400F for 35 minutes. While the feta and broccoli bakes, prepare a half a pound of pasta. Reserve 1/2 cup of pasta water from the cooked pasta.
  • Remove the feta and broccoli from the oven and immediately stir to combine. Pour in some of the pasta water until its your desired creaminess. Add the warm cooked pasta into the pan and stir again. Finish the dish with the lemon juice, lemon zest and fresh basil. Stir once more to fully combine and serve.

Nutrition Facts : Calories 634 calories, Sugar 5.6 g, Sodium 699 mg, Fat 41.3 g, SaturatedFat 12.7 g, TransFat 0 g, Carbohydrate 51.6 g, Fiber 4.6 g, Protein 18.1 g, Cholesterol 50.5 mg

BROCCOLI PASTA SHELLS



Broccoli pasta shells image

Kids will love this healthier take on pesto and pasta, with broccoli upping their veg intake. It takes just 20 minutes to make and is low in calories

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 9

1 head of broccoli, chopped into florets
1 garlic clove, unpeeled
2 tbsp olive oil
250g pasta shells
½ small pack parsley
½ small pack basil
30g toasted pine nuts
½ lemon, zested and juiced
30g parmesan (or vegetarian alternative), plus extra to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.
  • Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.
  • Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.

Nutrition Facts : Calories 372 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium

PASTA SHELLS WITH ROASTED VEGETABLES



Pasta Shells with Roasted Vegetables image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Cooking spray
4 small or 2 large eggplants, quartered lengthwise and cut into 1-inch pieces
2 (14-ounce) cans artichoke hearts in water, drained and quartered
4 tablespoons olive oil
4 tablespoons chopped fresh thyme leaves, or 1 teaspoon dried
2 tablespoons chopped fresh rosemary leaves, or 1 teaspoon dried
1 pound uncooked medium or large (not jumbo) pasta shells
1 cup chopped roasted red peppers
1 cup reduced-sodium chicken broth
1/2 cup balsamic vinegar
4 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup chopped fresh basil leaves
8 tablespoons grated Parmesan

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
  • Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
  • Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON



Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon image

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Provided by Yasmin Fahr

Categories     dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Steps:

  • Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
  • Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
  • Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

PASTA WITH FETA AND GREEN OLIVES



Pasta With Feta and Green Olives image

Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.

Provided by Yasmin Fahr

Categories     easy, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 pound dried cavatappi, fusilli or other short, curly noodle
1/3 cup olive oil
12 ounces green olives, such as Castelvetrano or Cerignola, smashed and pitted
1 garlic clove, grated or minced
1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1/2 teaspoon red-pepper flakes, plus more as desired
1/2 to ¾ cup loosely crumbled or cubed feta, depending on preference
Black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
  • Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
  • Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.

Tips:

  • Choose the right pasta shells: Use large pasta shells that can hold plenty of filling. Jumbo shells or conchiglie pasta are good options.
  • Cook the pasta al dente: Pasta should be cooked al dente, meaning it should still have a slight bite to it. This will prevent it from becoming mushy when baked.
  • Don't overcook the broccoli: Broccoli should be cooked until it is tender-crisp. Overcooked broccoli will become mushy and lose its flavor.
  • Use high-quality feta cheese: Feta cheese should be creamy and tangy. Avoid using pre-crumbled feta, as it is often dry and flavorless.
  • Don't skimp on the olives: Olives add a salty, briny flavor to the dish. Use a variety of olives, such as Kalamata, black, or green olives.
  • Use fresh herbs: Fresh herbs, such as basil, oregano, or thyme, add a pop of flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount.
  • Don't be afraid to experiment: Feel free to add other ingredients to the dish, such as cooked chicken, shrimp, or vegetables. You can also use different types of cheese, such as mozzarella or Parmesan.

Conclusion:

Pasta shells with broccoli, feta, and olives is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy pasta dish, give this recipe a try. You won't be disappointed!

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