Jaw Droppingly Delicious Asparagus Penne Rachael Ray Recipes

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ASPARAGUS



Asparagus image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 4

Salt
2 pounds asparagus, trimmed
1 lemon, halved
Freshly ground black pepper

Steps:

  • Bring a medium pot of water to a boil over medium heat. Season the water with salt and add the asparagus. Cook until tender-crisp then transfer the asparagus to a serving plate. Squeeze the juice of the lemon over the top and season with salt and pepper, to taste.

Nutrition Facts : Calories 18 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 118 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams

THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO



Three Vegetable Penne with Tarragon-Basil Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound penne or whole-wheat penne rigate pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
2 handfuls, 1/4 pound, haricots verts (thin green beans) trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup chopped tarragon leaves (10 to 12 stems)
1 lemon, zested
Handful flat-leaf parsley
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus more to pass at table
Coarse black pepper
1/3 cup extra-virgin olive oil, eyeball it

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. ;

JAW DROPPINGLY DELICIOUS ASPARAGUS PENNE (RACHAEL RAY)



Jaw Droppingly Delicious Asparagus Penne (Rachael Ray) image

Recipe taken from "Rachel Ray's Big Orange Book". I haven't tried this yet, however it caught my eye because it has asparagus in it. I am trying to be more healthy and have more veggies in my diet. This book has a vegetarian section in it, which I was real excited about. :]

Provided by marggie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

salt
1 lb thin asparagus, trimmed of ends
1 lb whole wheat penne
1 teaspoon extra virgin olive oil
1 tablespoon butter
2 large garlic cloves, minced
2 tablespoons all-purpose flour
3/4 cup vegetable stock
3/4 cup half-and-half
2 tablespoons Dijon mustard
2 teaspoons grated lemon zest
black pepper
2 tablespoons fresh tarragon, finely chopped, a couple of sprigs
1 lemon, juice of
grated parmigiano-reggiano cheese

Steps:

  • Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 2 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
  • To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.

Nutrition Facts : Calories 547.6, Fat 11.6, SaturatedFat 5.7, Cholesterol 24.4, Sodium 156.2, Carbohydrate 98.2, Fiber 12.4, Sugar 2, Protein 22.2

SPINACH ARTICHOKE WHOLE-WHEAT PENNE



Spinach Artichoke Whole-Wheat Penne image

This is a dish that can stand alone as an entree or be served up as a side. The flavors will remind you of decadent spinach artichoke dip - made with mounds of mayonnaise and tons of cheese. This dish however is a figure-friendly fake-out full of vitamins, fiber and protein. Even the spinach pesto is made with half the amount of extra-virgin olive oil I usually use, due to the addition of vegetable stock.

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pound whole-wheat penne pasta
3 tablespoons extra-virgin olive oil, divided
1 (15-ounce) can or 1 (10-ounce) box frozen artichoke hearts, defrosted, drained and quartered
1 small bundle farm fresh spinach, stems trimmed
1 shallot, peeled and coarsely chopped
1/2 cup chicken or vegetable stock, just eyeball the amount
A handful fresh mint leaves
A handful lightly toasted slivered almonds
Kosher salt or freshly ground sea salt and black pepper
1 large clove garlic - peeled
A handful grated Parmigiano-Reggiano cheese

Steps:

  • Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
  • Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.
  • To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.
  • In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.
  • Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.

WILD MUSHROOM FRICASSEE OVER POLENTA



Wild Mushroom Fricassee Over Polenta image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 13

3 cups chicken stock
1 cup quick cook polenta, found in Italian foods or specialty foods aisles
2 tablespoons butter
1 /4 cup grated Romano or Parmigiano
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
4 portobello mushroom caps, halved then thinly sliced
16 fresh shiitake mushrooms, coarsely chopped
Coarse salt and black pepper
2 tablespoons balsamic vinegar
1/2 cup beef stock or broth
2 scallions, thinly sliced on an angle

Steps:

  • Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee. Heat a large nonstick skillet over medium high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine.
  • Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste.
  • Serve polenta topped with mushroom fricassee along side sage veal chops or other entree selection.

JALAPENO CHERMOULA PENNE AND FLAKED FISH



Jalapeno Chermoula Penne and Flaked Fish image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 cup fresh basil
1/2 cup packed fresh cilantro
1/4 cup fresh mint
2 to 3 jalapeno peppers, seeded and coarsely chopped
1 to 2 cloves garlic, grated or chopped
1 shallot, coarsely chopped
Juice of 1 lime
About 1/2 cup EVOO, plus more to brush the fish
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 1/2 pounds cod or other sustainable flaky but firm white fish
Seafood seasoning
1 pound penne
Toasted slivered almonds, for garnish

Steps:

  • Place the basil, cilantro, mint, jalapenos, garlic, shallots, lime juice, olive oil and some salt and pepper in the food processor. Pulse to finely chop and combine the sauce; it should resemble a loose pesto. Store in an airtight container.
  • To serve, preheat the broiler and bring a large pot of water to a boil. Brush the fish with oil and sprinkle with the seafood seasoning. Broil until opaque and brown at edges.
  • Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water before draining.
  • Toss the pasta with half of the starchy water, the sauce and half of the flaked cooked fish. Taste to adjust the seasoning, and add more of the pasta water if the pasta is dry. Serve the pasta in shallow bowls topped with the remaining fish and some almonds.

THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO



Three Vegetable Penne with Tarragon-Basil Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 14

1 pound penne rigate (with lines) pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, haricots verts (thin green beans) trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
1 lemon, zested
Handful flat-leaf parsley
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, plus more to pass at table
Coarsely ground black pepper
1/3 cup extra-virgin olive oil, eyeball it

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.;

TV SNACK



Tv Snack image

I found this recipe in a cookbook from 1979 called "A Collection of the Very Finest Recipes ever assembled into one Cookbook." I haven't tried it yet but it sounded interesting. Let me know what you think!

Provided by senseicheryl

Categories     Lunch/Snacks

Time 1h35m

Yield 1 large baking pan

Number Of Ingredients 12

1/4 cup butter or 1/4 cup margarine
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
1 1/2 cups Cheerios toasted oat cereal
1 cup Wheat Chex
1 cup Rice Chex
1 1/2 cups thin pretzels
1 cup Spanish peanut
1/2 cup mixed nuts

Steps:

  • The above proportions can be increased or decreased according to family preferences.
  • Preheat oven to 250 degrees.
  • Melt butter and add flavorings.
  • Place the mixture of cereals, pretzels and nuts in large shallow pan.
  • Pour butter mixture over the cereal mixture.
  • Place in the oven and heat for 1 1/2 hours mixing occasionally.

Nutrition Facts : Calories 3365, Fat 165.9, SaturatedFat 46.2, Cholesterol 122, Sodium 7580.4, Carbohydrate 406.1, Fiber 38.6, Sugar 28.2, Protein 96.5

3 VEGGIE PENNE WITH TARRAGON-BASIL PESTO (RACHAEL RAY)



3 Veggie Penne With Tarragon-Basil Pesto (Rachael Ray) image

This is a recipe by Rachel Ray that I made for dinner. I love pesto, and this one turns out nice. I used the regular green beans available at my grocery store.

Provided by Queen of Harts

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb penne rigate (with lines)
salt
1/2 lb asparagus, trimmed of tough ends
1 small zucchini
1/4 lb french French haricots vert (thin green beans)
1/4 cup pine nuts
1 cup fresh basil, 20 leaves
1/2 cup tarragon leaf, from 10 to 12 stems
1 tablespoon parsley
1 lemon, zest of
1 garlic clove
1/2 cup grated parmigiano-reggiano cheese, plus more
parmigiano-reggiano cheese, to pass at table
fresh coarse ground black pepper
1/3 cup extra virgin olive oil, eyeball it

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.

Nutrition Facts : Calories 721, Fat 28.8, SaturatedFat 5.1, Cholesterol 7.2, Sodium 192.3, Carbohydrate 94.2, Fiber 6.6, Sugar 5.9, Protein 23.3

DELICIOUS PENNE WITH SCALLOPS



Delicious Penne With Scallops image

Found at Diannaskitchen.com, tried last night and the family loved it! I doubled the sauce recipe (not the pasta). Creamy with a little bit of a flavorful kick. Easy, with ingredients I already had on hand.

Provided by novembrrr

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon nutmeg
1 teaspoon chili powder
1/8 teaspoon ground cayenne pepper
1 lb bay scallop
12 ounces penne or 12 ounces spiral shaped pasta
1 tablespoon olive oil
1 tablespoon butter
1 cup chicken broth
1 1/2 tablespoons cornstarch
1/4 cup water
1/2 cup fat free sour cream or 1/2 cup low-fat sour cream

Steps:

  • In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper.
  • Mix cornstarch with 1/4 cup water, set aside.
  • Place scallops in a bowl; sprinkle with spice mixture and toss to coat well.
  • Cook the pasta in boiling salted water just until tender.
  • Just before pasta is done, heat the oil and butter in a skillet. Saute the scallops, tossing to cook on all sides, until just done. Place scallops in serving bowl.
  • To the skillet, add the chicken broth and bring to a boil. Stir cornstarch and water mixture into the pan to thicken the sauce; bring to a simmer.
  • Add the scallops and sour cream to the skillet.
  • Drain the cooked pasta and stir into hot scallops mixture.

Nutrition Facts : Calories 513.2, Fat 9.8, SaturatedFat 3, Cholesterol 48, Sodium 717.9, Carbohydrate 78.6, Fiber 9.7, Sugar 2.7, Protein 28.3

BROWN RICE WITH ORANGE (RACHAEL RAY)



Brown Rice With Orange (Rachael Ray) image

Make and share this Brown Rice With Orange (Rachael Ray) recipe from Food.com.

Provided by Lori Mama

Categories     Brown Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup brown rice
1 3/4 cups chicken stock
1 tablespoon butter
salt and pepper, to taste
1 orange, rind grated and juiced
3 green onions, finally chopped
1/4 cup chopped parsley

Steps:

  • In a medium saucepan, over medium heat, put rice, stock, orange rind, seasonings and butter.
  • Bring to a simmer.
  • Gently cook, covered, until rice has absorbed the liquid.
  • Approximately 40-45 minutes.
  • When rice is done, fluff with fork, add the orange juice, onions and parsley.
  • Mix and serve.

TURKEY MEATLOAF BURGER (RACHAEL RAY)



Turkey Meatloaf Burger (Rachael Ray) image

Make and share this Turkey Meatloaf Burger (Rachael Ray) recipe from Food.com.

Provided by Lori Mama

Categories     Poultry

Time 35m

Yield 4 burgers

Number Of Ingredients 19

1 lb ground turkey, dark meat preferred
2 tablespoons vegetable oil
1 tablespoon butter
1 small onion, finely chopped
1 stalk celery, finely chopped
1 tart apple, peeled and grated
1/3 cup breadcrumbs
2 teaspoons poultry seasoning
2 teaspoons Dijon mustard
sat and pepper, to taste
1/4 cup chopped parsley
1 egg, beaten
1 mild red onion, sliced
1/3 cup whole cranberry sauce
2 tablespoons sour cream
2 tablespoons chopped chives
4 slices white cheddar cheese, sharp
4 romaine lettuce leaves
4 kaiser rolls or 4 other favorite buns, just not the hamburger variety

Steps:

  • In medium skillet over medium high heat, saute onion, celery in oil/butter until soft.
  • Add apple and continue cooking another 3 minutes.
  • Place in a bowl and let cool.
  • Add the crumbs, seasonings, parsley, mustard, egg and turkey.
  • Mix and shape into 4 patties.
  • In small bowl combine cranberry sauce, sour cream and chives.
  • set aside.
  • In large non stick skillet over medium high heat, fry the patties until done.
  • top with cheese and let melt slightly.
  • Meanwhile gently toast cut buns.
  • On bottom bun, place some onion, lettuce leaf, patty and spoon on some sauce.
  • Place top on the patty.
  • Serve with your favorite crudities.

Nutrition Facts : Calories 731.5, Fat 37.9, SaturatedFat 12.7, Cholesterol 165, Sodium 2048.5, Carbohydrate 57.9, Fiber 8.1, Sugar 17.4, Protein 43.4

ASPARAGUS PENNE



Asparagus Penne image

Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour!

Provided by Andi Longmeadow Farm

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces penne pasta
1 tablespoon olive oil
1 garlic clove, minced
1 lb thin asparagus, trimmed and cut into 1-inch pieces
1 cup cherry tomatoes
1/2 cup frozen peas (or fresh if you have)
1/2 cup vegetable stock
1 cup grated parmesan cheese
1 tablespoon chopped fresh basil leaf

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

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ASPARAGUS - RECIPES, STORIES, SHOW CLIPS - RACHAEL RAY SHOW
Easy Spring Pasta: Linguine With Vegetables + Lemon-Mint Ricotta. Milk Street's Christopher Kimball rings in spring with a quick and easy, one-pan artichoke + asparagus pasta topped with lemon-mint ricotta. Food & Fun.
From rachaelrayshow.com


CHICKEN & ASPARAGUS PENNE - BIGOVEN.COM
Chicken & Asparagus Penne recipe: Try this Chicken & Asparagus Penne recipe, or contribute your own. Add your review, photo or comments for Chicken & Asparagus Penne. Main Dish Poultry - Chicken
From bigoven.com


MISSISSIPPI TAMALE PIE RECIPES
Steps: Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes.
From tfrecipes.com


DRUNKEN LEMON CREAM PASTA WITH ASPARAGUS RECIPE | RACHAEL RAY
Add the asparagus. Cook, tossing often, until crisp-tender, about 4 minutes. Stir in the preserved lemon peel and brine. Remove from heat. Step 5. Drain the pasta. Melt the butter in the pasta …
From rachaelray.com


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