Garden Penne Pasta Recipes

SUMMER GARDEN PASTA

Steps:

• Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
• Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

TIPSY GARDEN PASTA

Steps:

• In a large saute pan over high heat, add the oil and when hot, add the onions and saute for 5 to 6 minutes. Add the red chile flakes and garlic and saute for 1 minute longer. Season the chicken with the salt and pepper and add the chicken and cook for 4 to 5 minutes. Add in the mushrooms, zucchini, and canned tomatoes. Add the chicken stock and bring to a simmer. Allow to cook for 5 minutes, and then add the spinach and cream. Cook until heated through and just starting to thicken, about 4 minutes. Finish with the vodka, combine, and turn off the heat. Add the pasta to the pan, combine gently, place on a serving platter or in individual serving bowls, and garnish with the Parmesan and diced tomatoes.

GARDEN VEG PASTA

Steps:

• Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
• Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this to the pan of courgettes, along with the cream cheese, Parmesan, lemon zest, half the lemon juice and seasoning. Stir to make a smooth, creamy sauce.
• Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste. Serve in warmed bowls.

GARLIC PENNE PASTA

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.

GARDEN PASTA WITH BOCCONCINI

Steps:

• Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Season with salt and pepper.
• Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer the pasta to a bowl and toss with the dressing.
• Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta. Add the tomatoes, bocconcini, pine nuts and basil and toss. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

VEGETABLE PENNE

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.

OLIVE GARDEN PENNE SENESE

Steps:

• Heat pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage.
• Add white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency.
• Add cooked, drained pasta to pan with sauce. Toss well.
• Transfer to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.

PENNE AL ORTOLANO (PENNE WITH GARDEN VEGETABLES)

Steps:

• Core and seed peppers and cut them into 1/4-inch strips. Cut eggplant into cubes 1/2-inch or smaller.
• In large frying pan, saute garlic and peppers in 2 tablespoons olive oil over medium-low heat until they are very soft. Remove and set aside in medium bowl. Add remaining oil to pan, and raise heat to medium-high. Add eggplant, and brown quickly, removing cubes as they brown and adding them to peppers.
• While vegetables cook, cut zucchini in half lengthwise, and then slice about 1/2-inch thick. Add zucchini pieces to pan, brown quickly on both sides, and add them to eggplant and peppers.
• Remove pan from heat, and immediately stir minced herbs into hot oil. Pour over vegetables and keep warm.
• Bring 5 to 6 quarts water to rolling boil. Add at least 2 tablespoons salt and then the pasta.
• While pasta is cooking, warm the tomato sauce in separate pan.
• Start testing pasta at 6 minutes. When pasta is done, drain it and turn it immediately into preheated bowl. Mix rapidly with hot tomato sauce. (Or drain pasta when it is not quite done, and finish cooking in sauce.) When sauce is thoroughly mixed in, add sauteed vegetables, and mix lightly. Serve immediately.

OLIVE GARDEN PENNE ROMANA ( COPYCAT )

Steps:

• Romana Sauce:.
• Heat the oil in a small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for about 1 minute. Whisk in wine, rosemary, parsley and salt.
• In a separate bowl, whisk cornstarch and chicken or vegetable broth. Add mixture to sauce and stir well. Bring to a boil and set aside.
• Pasta:.
• Heat saute pan over medium heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and hot, cooked and drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated.
• Serve hot. Enjoy!

OLIVE GARDEN PENNE PASTA W/ TOMATOES AND RICOTTA

Steps:

• CUT a shallow "X" on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
• Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
• BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper.
• Toss tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend.
• ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.