Confetti Penne Pasta Recipes

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GARLIC PENNE PASTA



Garlic Penne Pasta image

This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.

Provided by Taliesen

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
¼ cup olive oil, divided
3 cloves garlic, chopped
2 sun-dried tomatoes, chopped
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes
½ teaspoon black pepper
¼ cup grated Parmesan cheese

Steps:

  • 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, and return to pot.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 41.9 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 52.9 mg, Sugar 2.1 g

CHRISTMAS EVE CONFETTI PASTA



Christmas Eve Confetti Pasta image

This easy Christmas dinner has become a holiday tradition in our home. All the prep is done before we attend Christmas Eve service. On returning, I just boil water and saute. It's so colorful with a tossed salad and garlic bread - and always gets raves! - Ellen Fiore, Ridgewood, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) linguine
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/3 cup chopped onion
3 garlic cloves, peeled and thinly sliced
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/4 cup olive oil
2 pounds peeled and deveined cooked shrimp (61-70 per pound)
1/2 cup shredded Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender., Add the shrimp; cook and stir 2-3 minutes longer or until heated through. Drain linguine; toss with shrimp mixture. Sprinkle with cheese.,

Nutrition Facts : Calories 418 calories, Fat 11g fat (2g saturated fat), Cholesterol 176mg cholesterol, Sodium 331mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

CONFETTI PENNE PASTA



Confetti Penne Pasta image

This is a creation born out of loving Italian and Mexican food. It's colorful, has texture, has kick and three food groups. One dish meal, quick and easy and so good the family won't mind the veggies!

Provided by Gingerbee

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 25

4 boneless chicken breasts, cut in strips
1 teaspoon salt
1/4 teaspoon black pepper
2 (15 ounce) cans sweet corn (drained)
1 large sweet red pepper (diced 1/2-inch pieces)
2 medium zucchini, unpeeled (diced 1/2-inch pieces)
4 tablespoons olive oil
2 tablespoons butter
4 fresh garlic cloves (finely minced or pressed)
1 large onion (quartered and sliced thin)
1 carrot (grated)
2 celery ribs (cut on diagonal)
1 tablespoon oregano (dried)
1 tablespoon basil (dried)
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper
1 1/2 tablespoons brown sugar
1 1/2 teaspoons ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper flakes
1 (8 ounce) can pitted black olives (drained, sliced)
1 (8 ounce) can tomato sauce
1 teaspoon white vinegar
1 lb penne pasta

Steps:

  • Slice chicken breasts into thin strips.
  • Place in bowl; season with salt, pepper and 2 cloves of pressed garlic.
  • Set aside covered for 1/2 hours.
  • In a large fry pan, over med-high heat, brown chicken strips in olive oil.
  • Remove chicken with slotted spoon from pan and set aside into a clean bowl.
  • In the same fry pan, lightly sauté onions and 2 cloves of garlic for 2 minutes.
  • Add cumin, hot pepper flakes and stir for 2 minutes more just to release flavor of cumin and heat of pepper flakes.
  • Add corn, celery, red peppers, brown sugar, Worcestershire and vinegar stirring to loosen chicken flavor bits in the pan and to "deglaze" the pan and cook for 2 minutes more.
  • Add tomato sauce, grated carrot, black olives, garlic powder, onion powder, dried basil, oregano and return chicken to the pan along with any juices left from the chicken in the bowl.
  • Cook mixture covered over medium heat just until peppers and zucchini are tender; 15-20 minutes (or the way you like them--soft or crunchy?).
  • Adjust salt and pepper to taste.
  • Remove from heat and stir in 2 tablespoons of cold butter.
  • This will smooth the sauce out.
  • Cook and drain pasta.
  • Toss with confetti sauce and serve.

Nutrition Facts : Calories 785.5, Fat 29.6, SaturatedFat 7.3, Cholesterol 72, Sodium 1066.6, Carbohydrate 105.4, Fiber 16.4, Sugar 14, Protein 33.1

CONFETTI PENNE PASTA



Confetti Penne Pasta image

This is a creation born out of loving Italian and Mexican food. It's colorful, has texture, has kick and three food groups. One dish meal, quick and easy and so good the family won't mind the veggies!

Provided by Gingerbee

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 25

4 boneless chicken breasts, cut in strips
1 teaspoon salt
1/4 teaspoon black pepper
2 (15 ounce) cans sweet corn (drained)
1 large sweet red pepper (diced 1/2-inch pieces)
2 medium zucchini, unpeeled (diced 1/2-inch pieces)
4 tablespoons olive oil
2 tablespoons butter
4 fresh garlic cloves (finely minced or pressed)
1 large onion (quartered and sliced thin)
1 carrot (grated)
2 celery ribs (cut on diagonal)
1 tablespoon oregano (dried)
1 tablespoon basil (dried)
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper
1 1/2 tablespoons brown sugar
1 1/2 teaspoons ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper flakes
1 (8 ounce) can pitted black olives (drained, sliced)
1 (8 ounce) can tomato sauce
1 teaspoon white vinegar
1 lb penne pasta

Steps:

  • Slice chicken breasts into thin strips.
  • Place in bowl; season with salt, pepper and 2 cloves of pressed garlic.
  • Set aside covered for 1/2 hours.
  • In a large fry pan, over med-high heat, brown chicken strips in olive oil.
  • Remove chicken with slotted spoon from pan and set aside into a clean bowl.
  • In the same fry pan, lightly sauté onions and 2 cloves of garlic for 2 minutes.
  • Add cumin, hot pepper flakes and stir for 2 minutes more just to release flavor of cumin and heat of pepper flakes.
  • Add corn, celery, red peppers, brown sugar, Worcestershire and vinegar stirring to loosen chicken flavor bits in the pan and to "deglaze" the pan and cook for 2 minutes more.
  • Add tomato sauce, grated carrot, black olives, garlic powder, onion powder, dried basil, oregano and return chicken to the pan along with any juices left from the chicken in the bowl.
  • Cook mixture covered over medium heat just until peppers and zucchini are tender; 15-20 minutes (or the way you like them--soft or crunchy?).
  • Adjust salt and pepper to taste.
  • Remove from heat and stir in 2 tablespoons of cold butter.
  • This will smooth the sauce out.
  • Cook and drain pasta.
  • Toss with confetti sauce and serve.

Nutrition Facts : Calories 785.5, Fat 29.6, SaturatedFat 7.3, Cholesterol 72, Sodium 1066.6, Carbohydrate 105.4, Fiber 16.4, Sugar 14, Protein 33.1

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