Baked Whole Grain Penne With Fall Vegetables Recipes

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BAKED PENNE WITH ROASTED VEGETABLES



Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F.
  • On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
  • In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  • Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

PENNE WITH LEMON AND ROOT VEGETABLES



Penne with Lemon and Root Vegetables image

Provided by Bon Appétit Test Kitchen

Categories     Pasta     Sauté     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Parmesan     Lemon     Root Vegetable     Beet     Carrot     Parsnip     Fall     Healthy     Simmer     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
5 cups 2 x 1/2 x 1/2-inch sticks peeled assorted root vegetables (such as parsnips, carrots, celery root, and golden beets)
2 large garlic cloves, peeled
2 celery stalks, cut crosswise into 1/2-inch-wide pieces, plus 6 tablespoons chopped celery leaves, divided
8 ounces penne rigate or whole grain penne
3/4 cup finely grated Parmesan cheese
1 tablespoon finely grated lemon peel
1/4 teaspoon (scant) ground nutmeg

Steps:

  • Heat extra-virgin olive oil in large nonstick skillet over medium heat. Add assorted root vegetables; sprinkle with salt and pepper. Sauté 9 minutes. Using garlic press, squeeze in garlic. Add sliced celery stalks. Sauté vegetables 1 minute longer. Add 1 cup water. Cover and simmer until vegetables are tender, stirring occasionally, 12 to 15 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
  • Add pasta to vegetables in skillet. Add 3/4 cup reserved cooking liquid, finely grated Parmesan cheese, finely grated lemon peel, ground nutmeg, and 4 tablespoons chopped celery leaves. Toss until heated through and sauce coats pasta, adding more cooking liquid if pasta is dry, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to bowls; sprinkle with remaining 2 tablespoons chopped celery leaves.

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