Grecian Pasta

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Chef & Child Ingredient of the Month, December 2014

From the Chef

“To peel tomatoes, spear the stem end with a fork. Holding the fork, immerse tomato in boiling water for about one minute. Cool by holding the tomato in a stream of cold water. The peel should slip off easily.”


2 tablespoons olive oil, divided
2 cloves, minced
½ thinly sliced red pepper
½ thinly sliced yellow pepper
½ thinly sliced green pepper
2 large ripe tomatoes, peeled, seeded and diced in ½ inch pieces (2 cups)
4 ounces soft goat cheese (Chevre)
Cooked Penne pasta
½ cup coarsely chopped toasted hazelnuts
½ cup cooked artichoke hearts, quartered
½ cup Kalamata or Sicilian olives
¼ cup chopped fresh basil
2 tablespoons fresh lemon juice
Freshly ground black pepper to taste


1. In a large skillet, heat one tablespoon olive oil.

2. Over medium heat, sauté garlic until softened, about two minutes. Add peppers and sauté for another two minutes. Add tomatoes and stir just until they release their juices, about two minutes. Stir in goat cheese to make a creamy sauce.

3. Toss with cooked pasta, hazelnuts, artichokes, olives, and basil. Drizzle with lemon juice and remaining olive oil. Season with freshly ground black pepper to taste.

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Chef & Child, Main Dish, Pasta

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