Penne In A Courgette Sauce Recipes

SUMMER PENNE PASTA

Steps:

• In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
• While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
• To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
• Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.

PENNE AND VODKA SAUCE

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.
• Meanwhile, melt butter or margarine in a large skillet over medium heat. Add pancetta, and saute until lightly browned. Add vodka and stir until it is reduced by half, about 4 to 5 minutes. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
• Stir in pasta, and heat through. Serve with Parmesan cheese.

PENNE IN CREAM SAUCE WITH SAUSAGE

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer
• 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.
• Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.

PENNE WITH CABBAGE, BACON, AND CURRANT SAUCE

Steps:

• Boil pasta 2 minutes short of package instructions and drain. Reserve 1 cup of pasta cooking water.
• In a large 12- to 14-inch skillet, add oil and saute onions, garlic, bacon, and chile to soften and slightly render bacon, about 2 minutes. Add the cabbage, lemon zest, and currants and cook to caramelize, then cook the cabbage until barely tender, about 6 minutes.
• Add the vinegar, stirring to deglaze the pan. Add the pasta water, milk, and cheese. Stir to heat and melt cheese. Add the penne to the pan. Squeeze over half the lemon. Serve with extra grated cheese.

CREAMY PARMESAN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper. , In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat.

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 VEGETABLES IN TOMATO-BASIL SAUCE

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
• Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.

PENNE WITH PROSCIUTTO IN BUTTER SAUCE

Steps:

• Bring large pot of water to a boil. Add penne and cook until al dente.
• While pasta is cooking, trim fat off of proscuitto and slice into wide strips.
• In a large frying pan, melt the butter.
• Add onion and garlic and sauté until onion is soft, about 4 minutes.
• Add chicken stock and simmer for 1 minute.
• Drain pasta and place into a warmed, large bowl.
• Add proscuitto, lemon zest, nutmeg, parley and salt and pepper to taste.
• Pour in stock mixture add toss well.
• Add parmesan cheese and mix well.
• Serve immediately.

PENNE WITH ZUCCHINI AND SAUSAGE

Steps:

• Pre-heat oven to 325 degrees.
• Heat a heavy skillet, preferably cast iron over medium to high heat.
• Add the Olive Oil and Italian Sausage.
• Brown Sausage for 5 minutes on each side.
• Add 1/4 to 1/2 cup of water to the skillet, cover with foil and place in oven.
• Cook for 35 minutes or until sausage is cooked.
• While the sausage cooks heat a large skillet and add the chopped onion, garlic and Zuchinni.
• Cook until tender, approximately 10 minutes.
• Add the tomatoes and oregano.
• Bring to a boil, reduce heat to a simmer and cook for approximately 20 minutes or until the sauce is slightly thickned.
• You may add some pasta water if the sauce gets to thick.
• Remove sauce from heat.
• Season with pepper to taste and add the cooked pasta and toss.
• Cover the pan and let sit a few minutes.
• Slice the sausage and mix with pasta.
• Serve with Grated Romano Cheese.

ONE-POT PENNE WITH ZUCCHINI AND PARMESAN

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
• Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.