Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Pasta With Roasted Vegetables & Greek Olives

 
One serving costs about $2.85 One serving costs about $2.85

$2.85 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 lunch,main course,main dish,dinner Mediterranean,European,Greek
spoonacular Score:63%

Spoonacular Score: 63%

 

The recipe Pasta With Roasted Vegetables & Greek Olives could satisfy your Mediterranean craving in about 45 minutes. For $2.84 per serving, you get a main course that serves 8. One serving contains 266 calories, 23g of protein, and 10g of fat. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up lemon juice, cup ¼ parmesan cheese, teaspoon ½ oregano, and a few other things to make it today. To use up the sun dried tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is good. Similar recipes include Greek Pasta with Shrimp, Feta, Tomatoes, and Olives, Greek Pasta with Shrimp Tomato and Kalamatan Olives, and Pasta with Tilapia, Olives and Feta with Greek Yogurt Sauce.

Ingredients

Servings:
1
1  angel hair
angel hair
1 large can
1 large can canned tomato sauce
canned tomato sauce
1 can
1 can diced canned tomatoes
diced canned tomatoes
some
some fresh basil
fresh basil
1 tsp
1 tsp garlic
garlic
1 cup
1 cup green greek olives
green greek olives
1 tsp
1 tsp italian seasoning
italian seasoning
1 lb
1 lb lean ground beef
lean ground beef
1 Tbsp
1 Tbsp lemon juice
lemon juice
1 cup
1 cup mushrooms
mushrooms
2 tsps
2 tsps onion
onion
1 tsp
1 tsp oregano
oregano
1 cup
1 cup parmesan cheese
parmesan cheese
1 tsp
1 tsp black pepper
black pepper
1 lb
1 lb root vegetables
root vegetables
1 cup
1 cup dried sun-dried tomatoes
dried sun-dried tomatoes
1  angel hair
1
angel hair
1 large can canned tomato sauce
1 large can
canned tomato sauce
1 can diced canned tomatoes
1 can
diced canned tomatoes
some fresh basil
some
fresh basil
1 tsp garlic
1 tsp
garlic
1 cup green greek olives
1 cup
green greek olives
1 tsp italian seasoning
1 tsp
italian seasoning
1 lb lean ground beef
1 lb
lean ground beef
1 Tbsp lemon juice
1 Tbsp
lemon juice
1 cup mushrooms
1 cup
mushrooms
2 tsps onion
2 tsps
onion
1 tsp oregano
1 tsp
oregano
1 cup parmesan cheese
1 cup
parmesan cheese
1 tsp black pepper
1 tsp
black pepper
1 lb root vegetables
1 lb
root vegetables
1 cup dried sun-dried tomatoes
1 cup
dried sun-dried tomatoes


Instructions

  1. Preparation:
  2. Cook spaghetti, rinse & drain, set aside
  3. Sear the meat with onions, set aside (color equal flavor dont make gray and bubbly)
  4. Roast vegetables with olive oil (sear them dont Cooke them)
  5. Roast sliced mushrooms
  6. For the sauce: combine all ingredients bring to boil then simmer on low heat for about 10 minutes
  7. Serve:
  8. Lay pasta in the bottom of the plate then the sauce, meat goes on top of sauce
  9. Then start layering the vegetables the mushrooms, add a the cheese & olives
  10. Garnish with fresh Basil.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.85
Ingredient
1 large can canned tomato sauce
1 can diced canned tomatoes
some fresh basil
1 teaspoon garlic
1 cup green greek olives
1 teaspoon italian seasoning
1 pound lean ground beef
1 tablespoon lemon juice
1 cup mushrooms
1 teaspoon oregano
1 cup parmesan cheese
1 teaspoon black pepper
1 pound root vegetables
1 cup dried sun-dried tomatoes
Price
$2.67
$0.88
$0.63
$0.07
$1.40
$0.10
$5.13
$0.10
$0.53
$0.10
$2.11
$0.06
$1.83
$7.16
$22.78

Tips

Health Tips

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • If you prefer lean meat but want to switch it up, try ground turkey, pork, or even bison!

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • get more price tips

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
272 Calories
21g Protein
9g Total Fat
28g Carbs
23% Health Score
Limit These
Calories
272
14%

Fat
9g
15%

  Saturated Fat
3g
24%

Carbohydrates
28g
10%

  Sugar
14g
16%

Cholesterol
43mg
15%

Sodium
1054mg
46%

Get Enough Of These
Protein
21g
44%

Manganese
0.86mg
43%

Potassium
1388mg
40%

Vitamin K
36µg
34%

Phosphorus
341mg
34%

Vitamin B3
6mg
34%

Vitamin C
27mg
33%

Fiber
7g
31%

Copper
0.58mg
29%

Zinc
4mg
28%

Iron
5mg
28%

Vitamin B6
0.52mg
26%

Vitamin E
3mg
24%

Calcium
239mg
24%

Vitamin B12
1µg
24%

Selenium
16µg
23%

Magnesium
91mg
23%

Vitamin B2
0.37mg
22%

Folate
72µg
18%

Vitamin A
878IU
18%

Vitamin B5
1mg
17%

Vitamin B1
0.23mg
15%

covered percent of daily need

Related Recipes