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Garlic Basil Pasta

  • 10 ounces Dry Fusilli/Spiral Pasta
  • 6 Tablespoons The Enchanted Olive Garlic EVOO
  • 1 Small Onion, finely chopped
  • 2 Cups Diced Tomatoes
  • 6 Leaves Fresh Basil, torn
  • 3 Tablespoons Grated Parmesan Cheese
  • 1 1/2 Cups Crumbled Feta Cheese
  • Salt and Pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain

Combine garlic EVOO, onion, tomatoes and basil; let sit at room temperature.

 

Anitpasta Salad

  • 1 Lb Seashell Pasta
  • 1/4 Lb Genoa Salami, chopped
  • 1/4 Lb Pepperoni Sausage, chopped
  • 1/2 Lb Asiago Cheese, diced
  • 1 (6 ounce) Can Black Olives, drained and
  • chopped
  • 1 Red Bell Pepper, diced
  • 1 Green Bell Pepper, chopped
  • 3 Tomatoes, chopped
  • 3/4 Cup The Enchanted Olive Mayor's Blend EVOO, divided
  • 1/4 Cup The Enchanted Olive White Balsamic Vinegar
  • 1 Tablespoon Grated Parmesan Cheese
  • Salt and Ground Black Pepper to taste

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

 

In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in 1/4 cup of the mayor's blend EVOO. Cover, and refrigerate for at least one hour.

 

To prepare the dressing, whisk together the remaining mayor's blend, balsamic vinegar, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Pasta Primavera

  • 1 (12 ounce) Package Penne Pasta
  • 1 Yellow Squash, chopped
  • 1 Zucchini, chopped
  • 1 Carrot, julienned
  • 1/2 Red Bell Pepper, julienned
  • 1/2 Pint Grape Tomatoes
  • 1 cup Fresh Green Beans, trimmed and
  • cut into 1 inch pieces
  • 5 Spears Asparagus, trimmed and cut into
  • 1 inch pieces
  • 1/4 cup Italian Herb EVOO, divided
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Coarsely Ground Black
  • Pepper
  • 1/2 Tablespoon Lemon Juice
  • 1 Tablespoon Butter EVOO
  • 1/4 Large Yellow Onion, thinly sliced
  • 2 Cloves Garlic, thinly sliced
  • 2 Teaspoons Lemon Zest
  • 3 Tablespoons The Enchanted Olive 25 Star Balsamic Vinegar
  • 1/2 Cup Grated Romano Cheese
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.
In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons Italian Herb EVOO, salt, pepper and lemon juice. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.
Heat remaining EVOO and butter EVOO in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, lemon zest and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.
Site Mailing List 

The Enchanted Olive
500 South Main Street 
Mooresville, NC 28115
Phone: (980) 447-7360
Email: info@enchantedoliveoil.com

Mailing Address: PO Box 583, Mooresville, NC 28115

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