MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO
Mini penne tossed with colorful bell peppers and fresh basil makes a colorful and satisfying vegetarian meal. Barilla White Fiber pasta adds a healthy fiber boost without sacrificing taste.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil. Season water with salt to taste (optional).
- In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
- Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
- Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
- Meanwhile cook pasta according to package directions, drain and toss with the sauce.
- Stir in chopped basil and cheese before serving.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 48.8 g, Cholesterol 5.9 mg, Fat 12.1 g, Fiber 7.1 g, Protein 10.4 g, SaturatedFat 2.4 g, Sodium 206.4 mg, Sugar 2.6 g
MINESTRONE WITH PARMIGIANO-REGGIANO
Provided by Bobby Flay
Time 1h5m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.
- Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.
Nutrition Facts : Calories 275 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 21 milligrams, Sodium 263 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 12 grams
FETTUCCINE WITH BUFFALO BUTTER AND PARMIGIANO-REGGIANO
Steps:
- Bring a large (8-quart) pot of water to a boil and add the salt. Heat a large (12-inch) saute pan over low heat and add 1/2 cup of the boiling water to the pan. Add both butters to the pan and cook for 2 to 3 minutes, stirring slowly, until the sauce has emulsified.
- Meanwhile, add the Fettuccine to the boiling water and cook for approximately 1 to 2 minutes, until just tender. Using tongs, transfer the cooked pasta to the saute pan. (Do not drain the pasta water.) Add an additional 1/2 cup pasta cooking water, if required, and freshly ground black pepper to taste.
- Continue to cook on low heat for 2 minutes, tossing to coat the pasta with sauce, until the sauce is well incorporated. Remove the pan from the heat and add the finely grated Parmesan in a slow steady stream while tossing the pasta. If needed, add more pasta water to loosen the sauce.
- Divide the pasta among four bowls, top each serving with the aged Parmigiano-Reggiano and more freshly ground pepper and serve.
- Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow.
- Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes.
- Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough.
- Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside until ready to use.
PENNE PECORINO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes.
- Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain.
- Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes.
- Remove the pan from the heat and stir in the grated cheese until partially melted.
- Top with freshly ground black pepper and serve immediately.
SOFT SCRAMBLED EGGS WITH PARMIGIANO REGGIANO
Steps:
- Melt the butter in a small nonstick skillet over low heat. Meanwhile, beat the eggs and a pinch each of the salt and pepper with a fork in a medium bowl until well incorporated and air has been whipped into the eggs, about 1 minute.
- Add the eggs to the skillet and stir constantly with a rubber spatula until the egg thickens, 1 to 2 minutes. Remove from the heat and continue to stir continuously until the eggs have a custard-like consistency, 1 to 2 minutes.
- Place the soft scrambled eggs on top of the toast and sprinkle generously with the Parmigiano-Reggiano.
MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO
Mini penne tossed with colorful bell peppers and fresh basil makes a colorful and satisfying vegetarian meal. Barilla White Fiber pasta adds a healthy fiber boost without sacrificing taste.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil. Season water with salt to taste (optional).
- In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
- Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
- Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
- Meanwhile cook pasta according to package directions, drain and toss with the sauce.
- Stir in chopped basil and cheese before serving.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 48.8 g, Cholesterol 5.9 mg, Fat 12.1 g, Fiber 7.1 g, Protein 10.4 g, SaturatedFat 2.4 g, Sodium 206.4 mg, Sugar 2.6 g
MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO
Mini penne tossed with colorful bell peppers and fresh basil makes a colorful and satisfying vegetarian meal. Barilla White Fiber pasta adds a healthy fiber boost without sacrificing taste.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil. Season water with salt to taste (optional).
- In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
- Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
- Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
- Meanwhile cook pasta according to package directions, drain and toss with the sauce.
- Stir in chopped basil and cheese before serving.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 48.8 g, Cholesterol 5.9 mg, Fat 12.1 g, Fiber 7.1 g, Protein 10.4 g, SaturatedFat 2.4 g, Sodium 206.4 mg, Sugar 2.6 g
MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO
Mini penne tossed with colorful bell peppers and fresh basil makes a colorful and satisfying vegetarian meal. Barilla White Fiber pasta adds a healthy fiber boost without sacrificing taste.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil. Season water with salt to taste (optional).
- In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
- Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
- Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
- Meanwhile cook pasta according to package directions, drain and toss with the sauce.
- Stir in chopped basil and cheese before serving.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 48.8 g, Cholesterol 5.9 mg, Fat 12.1 g, Fiber 7.1 g, Protein 10.4 g, SaturatedFat 2.4 g, Sodium 206.4 mg, Sugar 2.6 g
MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO
Mini penne tossed with colorful bell peppers and fresh basil makes a colorful and satisfying vegetarian meal. Barilla White Fiber pasta adds a healthy fiber boost without sacrificing taste.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil. Season water with salt to taste (optional).
- In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
- Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
- Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
- Meanwhile cook pasta according to package directions, drain and toss with the sauce.
- Stir in chopped basil and cheese before serving.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 48.8 g, Cholesterol 5.9 mg, Fat 12.1 g, Fiber 7.1 g, Protein 10.4 g, SaturatedFat 2.4 g, Sodium 206.4 mg, Sugar 2.6 g
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