Easy Lemon Pasta Cacio e Pepe Sun Dried Tomato Pasta Roasted Red Pepper Pasta Pasta alla Norma (Sicilian Eggplant Pasta) Pasta e ceci (pasta with chickpeas) Mediterranean Olive Oil Pasta Add As A Trusted Google Source Ingredients 1 pound spaghetti 1/2 cup Early Harvest Greek Extra Virgin Olive Oil or Private Reserve Extra Virgin Olive Oil 4 garlic cloves crushed salt 1 cup chopped fresh parsley 12 oz grape tomatoes halved 3 scallions, green onions, top trimmed, both whites and greens chopped 1 tsp black pepper 6 oz marinated artichoke hearts, drained 1/4 cup pitted Kalamata olives, halved 1/4 cup crumbled feta cheese, more if you like 10-15 fresh basil leaves, torn zest of 1 lemon crushed red pepper flakes, optional Instructions Cook spaghetti: Follow package instructions to cook the spaghetti to al dente in plenty of boiling water with salt and olive oil
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Ingredients 1/2 cup natural peanut butter, stirred well 2 tablespoons fresh lime or lemon juice 1 tablespoon seasoned rice vinegar* (see note below) 1 tablespoon soy sauce or tamari 2 to 4 teaspoons Thai red curry paste, to taste (optional)* 1 teaspoon toasted sesame oil 1-inch piece fresh ginger, peeled, and grated or minced 1 small garlic clove, crushed, grated, or minced 1/4 to 1/3 cup water Instructions In a medium bowl, combine all the ingredients from peanut butter through garlic, and mix with a sauce whisk or fork
