Thursday, November 11, 2010

Warm Greek Pasta

2 Tbsp Butter
splash olive oil
1 small onion, chopped
3 - 4 cloves garlic, minced
1 Tbsp cornstarch
1 Tbsp flour
2 c. chicken stock (or imitation)
3 Tbsp cream
1 tsp. Greek Seasoning
2 tsp. dried parsley
1 can white beans, drained
1 can artichoke hearts, drained and chopped
12 oz. pasta (Penna or fettuccine)
small handful kalamata olives, cut in half
3 or 4 oz. sun dried tomatoes packed in oil, chopped

Feta Cheese

Cook pasta according to package directions. Drain.

Saute onion in butter and olive oil until tender. Add the garlic and cook 30 seconds until fragrant. Add the chicken stock, cream, Greek seasoning, parsley, and beans. Simmer until the pasta is cooked. Stir together the cornstarch and flour and add enough water to make a thin paste. Stir into the simmering liquid and cook until thickened

Stir the pasta into the bean mix. Add the chopped artichokes, olives, and tomatoes. Simmer until heated through.

Sprinkle the top with the feta cheese. Broil for 20 seconds to cook the feta slightly, serve immediately.

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