Best 7 Athenas Lemon Greek Penne Pasta Recipes

ATHENA'S LEMON GREEK PENNE PASTA

Steps:

• Cook pasta according to package directions. Drain and then stir in 1 oz oil to coat pasta.
• While pasta is cooking, melt butter in a medium sauce pan over low heat, then add heavy cream. Increase heat to medium-high stirring occasionally and when the mixture begins to bubble, add in the Parmesan cheese and blend until the cheese has melted. Add in lemon juice and lemon zest and stir. Season with black pepper and salt to taste.
• Add cooked pasta and mix well. Bring sauce back to just under a boil and then serve. You may wish to garnish your pasta dish with some additional Parmesan cheese, parsley, or even a couple of capers. This dish does not re-heat well, so plan on enjoying this dish in one setting.

PASTA ATHENA

Steps:

• In a large pot, boil salted water and cook the pasta as directed on the box. Meanwhile, heat a LARGE skillet to medium-high heat.
• Add oil and butter. Once melted, add the garlic and shrimp. *If you like a thick cream sauce, sprinkle the shrimp with 2 tsps. flour before adding them to the skillet.
• Cook about one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Cook another minute or two.
• Finally, mix in the strained pasta and spinach leaves. Remove from heat once the spinach wilts. Salt and Pepper to taste. (Season carefully, the olives and feta add a lot of salt!).
• Divide onto plates and top with feta cheese.

GREEK-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL

Steps:

• Mix first 6 ingredients in large bowl. Set tomato mixture aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.

GREEK PENNE AND CHICKEN

Steps:

• In a large pot with boiling salted water cook penne pasta until al dente. Drain.
• Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
• Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
• Season with salt and ground black pepper. Serve warm.

MAKEOVER GREEK CHICKEN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes., In a Dutch oven, saute onion in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain and chop tomatoes; add to the pan. Stir in remaining ingredients. Drain pasta; add to the pan and heat through.

GREEK CHICKEN PENNE

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, cook the chicken, onion and garlic in oil over medium heat for 4-5 minutes or until chicken is no longer pink. Stir in the artichokes, tomato, cheese, parsley, lemon juice, oregano, salt and pepper; heat through. , Drain pasta; toss with chicken mixture. Garnish with oregano if desired.

GREEK PASTA WITH PARSLEY, LEMON, AND FETA

Steps:

• Cook noodles according to package directions. Cook them a little bit shorter than what the package recommends b/c they will cook a little more in the pan.
• Heat oil in a wide skillet. Add parsley, lemon zest and juice, oregano, and pepper. Cook over medium heat to wilt parsley (1-2 minutes). Lower heat to keep ingredients warm.
• Drain pasta and put it in the skillet with parsley mixture.
• Crumble in half of the feta. Toss to coat the noodles and cook on low for a couple of minutes until feta begins to melt.
• Optional: You may want to add a little splash (go slow!) heavy cream to help thicken and just coat the noodles with a little more creaminess.
• Serve and top with remaining feta. Garnish with lemon slices.