Peene With Zucchini And Basil Recipes

TOMATO BASIL PENNE WITH ZUCCHINI & GARLIC | BARILLA

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, heat olive oil in a large skillet over medium heat.
• Add garlic and sauté 1-2 minutes or until garlic turns golden in color.
• Add zucchini to skillet and sauté for an additional 3 minutes.
• Add the tomatoes and basil; simmer 2 minutes, season with salt and pepper.
• Cook pasta according to package instructions.
• Drain pasta and toss with sauce.
• Sprinkle with cheese and serve.

BARILLA WHOLE GRAIN PENNE WITH ZUCCHINI AND PARMESAN

Steps:

• COOK pasta according to package directions.
• MEANWHILE, season zucchini with a little sea salt.
• HEAT olive oil in medium-sized skillet. Add garlic and saute for 2 minutes.
• ADD zucchini to the skillet and saute for additional two minutes.
• ADD cherry tomatoes and saute until skins are slightly blistered and the tomatoes are heated all the way through. Add basil to skillet.
• DRAIN pasta, add to skillet and toss with cheese before serving.

BAKED PENNE WITH CORN, ZUCCHINI AND BASIL

Steps:

• Preheat an oven to 400ºF.
• Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
• In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
• Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
• Set the pan over medium-low heat. Add the onion, 1 teaspoons salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
• Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm.

HOT ZUCCHINI AND PEPPER BASIL SAUCE WITH PENNE

Steps:

• Bring water to boil in a covered pot for penne.
• Turn on broiler, and line the broiler pan with a double thickness of aluminum foil. Scrub and trim the zucchini and yellow squash, and slice in half lengthwise. Arrange on the foil-lined broiler pan, cut side up, and spray with nonstick pan spray. Broil the squashes about 3 inches from the source of heat for about 15 minutes, until they are browned and softened.
• Meanwhile, rinse the peppers and cut in fine julienne strips. Chop the garlic, rinse the capers and combine the garlic, capers, anchovy paste and hot pepper flakes.
• Cook the penne according to package directions.
• Heat a small nonstick skillet until it is hot. Reduce heat to medium high, and add the oil. Quickly saute the garlic mixture. Remove from heat, and stir in the julienned peppers.
• Cut the squashes into thin strips, and add to the pepper mixture.
• Wash, dry and cut the basil, and stir into pepper mixture. Season with pepper.
• Drain the penne, and top with the sauce.

PENNE WITH ZUCCHINI, RICOTTA AND CHORIZO

Steps:

• Cook pasta in boiling water as per packet directions.
• Meanwhile, in a large fry pan heat half olive oil over medium heat.
• Cook sausages in pan for about 4 minutes or until browned, turning occasionally.
• Remove sausages and drain oil.
• Heat remaining oil in same pan, again over medium heat.
• Cook zucchini and garlic in fry pan for about 7 minutes or until zucchini softens.
• Slice sausages diagonally into thin pieces.
• To zucchini add pasta, ricotta cheese, basil and sausages.
• Stir over low heat until well combined and heated through.
• Season with salt and pepper if desired.
• Serve.

PENNE WITH ZUCCHINI, BASIL, AND EGGS

Steps:

• 1 Cut the zucchini into 1/4-inch-thick sticks about 11/2 inches in length. Pat the pieces dry. 2 Pour the oil into a skillet large enough to hold the cooked pasta. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the zucchini and cook, stirring frequently, until lightly browned, about 10 minutes. Season to taste with salt and pepper. 3 In a medium bowl, beat the eggs with the cheese and salt and pepper to taste. 4 While the zucchini cook, bring about 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt and the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta and add it to the skillet with the sauce. 5 Toss the pasta with the egg mixture. Add the basil and toss well. Stir in a little of the cooking water if the pasta seems dry. Add a generous grinding of pepper and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.