BARILLA VEGETABLE PENNE
Embrace the earth's natural rhythms and stock up on in-season vegetables. It's a win-win - seasonal produce is supplied in high quantities, which lowers the market price and saves you money. Zucchini, bell peppers, carrots and sweet potatoes are just some of the delicious foods that are best in the fall. Slice them, dice them and pair them with your favourite pasta dishes.
Provided by Mary Jenny
Categories Peppers
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Season the butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven at 425° for 15 minutes. Meanwhile, sauté leeks in remaining oil until they turn golden. Add fennel and grape tomatoes and cook over high heat for 3 minutes.
- Season with salt and pepper, stir in roasted butternut squash. Cook pasta according to the package instructions, but drain 2 minutes early, reserving 1/2 cup of cooking water.
- Toss pasta for 2 minutes with veggie sauce and cooking water. Remove from heat and top with pistachios.
Nutrition Facts : Calories 89.2, Fat 6.1, SaturatedFat 0.8, Sodium 21.3, Carbohydrate 8.7, Fiber 2, Sugar 2.3, Protein 1.4
BARILLA VEGETABLE PENNE
Categories Sauté Steam Pasta Dinner Kid-Friendly High Fiber Healthy
Number Of Ingredients 5
Steps:
- Season the butternut squash with 1 tablespoon of olive oil, salt and pepper and roast in the oven at 425° for 15 minutes. Meanwhile, sauté leeks in remaining oil until they turn golden. Add fennel and grape tomatoes and cook over high heat for 3 minutes.
- Season with salt and pepper, stir in roasted butternut squash. Cook pasta according to the package instructions, but drain 2 minutes early, reserving 1/2 cup of cooking water.
THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2 inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table. ;
BARILLA WHOLE GRAIN PENNE WITH ZUCCHINI AND PARMESAN
Provided by Food Network
Categories main-dish
Time 21m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- COOK pasta according to package directions.
- MEANWHILE, season zucchini with a little sea salt.
- HEAT olive oil in medium-sized skillet. Add garlic and saute for 2 minutes.
- ADD zucchini to the skillet and saute for additional two minutes.
- ADD cherry tomatoes and saute until skins are slightly blistered and the tomatoes are heated all the way through. Add basil to skillet.
- DRAIN pasta, add to skillet and toss with cheese before serving.
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
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.
VEGETABLE PENNE
We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.
Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
OVEN-ROASTED VEGETABLE PENNE
Make and share this Oven-Roasted Vegetable Penne recipe from Food.com.
Provided by FrVanilla
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place tomatoes and zucchini in a 3 quart rectangular baking dish. In a small bowl combine oil, garlic, salt and pepper. Drizzle over vegetables. Roast, uncovered, in a 400 oven for 20 minutes, stirring once.
- Meanwhile, cook pasta according to package directions, drain. Stir pasta into the roast veggies along with tomato paste. Bake uncovered, in a 400 oven, for 10 more minutes.
- To serve, stir pasta and vegetables. Divide among 4 plates and sprinkle with parmesan cheese and basil.
SAUSAGE AND ROASTED VEGETABLE PENNE
Make and share this Sausage and Roasted Vegetable Penne recipe from Food.com.
Provided by Denise
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
- Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.
BARILLA® CHICKPEAS AND PASTA
Penne pasta is tossed with a Roasted Garlic Sauce and sauteed zucchini then topped with roasted chickpeas and crumbled feta.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- In a small bowl combine 1 cup chickpeas, 1 tablespoon oil, and salt; spread in an even layer in a 15x10x1-inch baking pan.
- Roast chickpeas about 30 minutes or until browned and crisp, stirring once halfway through roasting; cool completely.
- In a food processor blend remaining chickpeas until finely processed; set aside.
- In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Penne; stir gently.
- Cook pasta according to package directions; remove from heat and drain well, reserving 1 cup of the cooking liquid.
- Meanwhile, in a medium saucepan heat 2 teaspoons oil over medium heat; saute zucchini for 2 to 3 minutes; remove zucchini from pan and set aside.
- In the same saucepan stir together the Roasted Garlic sauce and processed chickpeas; bring to a very low simmer.
- While pasta is draining, pour Roasted Garlic sauce mixture into large pot; stir in zucchini and 1 tablespoon rosemary; stir in pasta.
- Stir in up to 1 cup of the reserved cooking liquid until desired consistency is reached; serve immediately topped with roasted chickpeas and crumbled feta.
Nutrition Facts : Calories 373 calories, Carbohydrate 66.3 g, Cholesterol 8.3 mg, Fat 7.3 g, Fiber 6.9 g, Protein 12.9 g, SaturatedFat 1.9 g, Sodium 640 mg, Sugar 0.8 g
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