Pasta Provencale Recipes

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PASTA PROVENCALE



Pasta Provencale image

Make and share this Pasta Provencale recipe from Food.com.

Provided by KittyKitty

Categories     Penne

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

2 medium zucchini, haled lengthwise and sliced (or 1 squash and 1 zucchini) or 3 large yellow squash, sliced (or 1 squash and 1 zucchini)
1 (8 ounce) package sliced fresh mushrooms
3 garlic cloves, minced
1 green pepper, chopped
1/4 cup chopped onion
2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes, undrained
1 tablespoon chopped fresh basil or 1/4 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
5 ounces dry penne pasta, cooked
1/4 cup freshly grated parmesan cheese

Steps:

  • Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.

Nutrition Facts : Calories 189.5, Fat 6.6, SaturatedFat 1.5, Cholesterol 3.7, Sodium 319.8, Carbohydrate 29.1, Fiber 5.3, Sugar 5.2, Protein 6.3

POL MARTIN-PENNE A LA PROVENCALE



Pol Martin-Penne a La Provencale image

A great side dish ready in under 30 minutes! No need for adjustments, this is great just as printed. I hope you enjoy as much as we do.

Provided by daisygrl64

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

penne pasta (cooked according to package enough for 4)
2 tablespoons olive oil
2 garlic cloves, smashed and chopped
1 red pepper, chopped
2 tablespoons fresh parsley, chopped
12 whole Greek olives
1 tablespoon capers
2 anchovy fillets, chopped
2 large tomatoes, peeled and diced
1/4 teaspoon cayenne pepper
1/2 cup parmesan cheese, grated
salt and black pepper

Steps:

  • heat oil in saute pan over medium heat.
  • add garlic, and parsley, cook 2 minutes.
  • add olives, capers, and anchovies, mix and cook 2 minutes.
  • incorporate tomatoes and cayenne pepper. season and cook for 6 minutes over medium heat.
  • add hot pasta and cheese.
  • mix and serve.

Nutrition Facts : Calories 162.3, Fat 12.3, SaturatedFat 3.4, Cholesterol 12.7, Sodium 432.5, Carbohydrate 7.5, Fiber 2.3, Sugar 3.8, Protein 6.8

PENNE PROVENCAL



Penne Provencal image

A hearty, satisfying vegetarian main dish. This is also good served as a side dish with grilled meat or poultry.

Provided by Ginny Sue

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces uncooked penne pasta
3 cups diced peeled eggplants
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can small white beans, drained and rinsed
3 cloves garlic, minced
2 teaspoons sugar
1/4 teaspoon fresh coarse ground black pepper
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cook pasta in boiling water to desired doneness.
  • Drain and set aside.
  • Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic, sugar, and pepper; mix well.
  • Bring to a boil over medium-high heat.
  • Reduce heat; simmer 10 to 15 minutes or until eggplant is tender.
  • Add pasta to eggplant mixture; stir gently to mix.
  • Sprinkle each serving with parsley.

Nutrition Facts : Calories 408.6, Fat 2, SaturatedFat 0.3, Sodium 455.8, Carbohydrate 88, Fiber 16.5, Sugar 11.2, Protein 14.4

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