Penne Pasta With Ginger And Basil Recipes

PENNE PASTA WITH GINGER AND BASIL

Steps:

• Bring enough water with salt to a boil and add the penne. Stir, bring to a boil again, stirring. Cook 10 to 12 minutes or until the pasta is al dente. Drain and reserve 1/4 cup of the cooking liquid.
• In the same saucepan, melt 1 tablespoon of the butter. Add the ginger, shallots and garlic. Cook briefly until wilted. Add the pasta, the reserved cooking liquid, remaining butter, pepper flakes, Parmesan, salt, pepper and basil. Toss well and serve

TOMATO BASIL PENNE PASTA

Steps:

• Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
• Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

PENNE WITH GINGER GARLIC & VEGETABLES

Steps:

• In a small bowl combine vegetable stock, soy sauce, balsamic vinegar, cornstarch, garlic& ginger; set aside.
• Heat 1 teaspoon olive oil in a wok or large sauté pan.
• Sauté pasta for 2 minutes.
• Pour into a bowl and set aside.
• Heat remaining olive oil and sauté shallots, carrots, red bell pepper and broccoli for 5 minutes.
• Add sauce and stir 2 minutes, until thickened.
• Add pasta, sesame oil and scallions.
• Toss and serve.

PENNE PASTA WITH SAUSAGE AND CHEESY GARLIC BREAD

Steps:

• Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
• In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
• Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
• For the cheesy garlic bread:
• Preheat oven to 400 degrees F.
• Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
• Use the leftover garlic bread from this recipe to make Garlic Bread Pizza.

GINGER GARLIC LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions, ginger, basil and cayenne in butter for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese.

GARLIC PENNE PASTA

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, and return to pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

THAI CURRY PENNE WITH GINGER -TOMATO CHUTNEY

Steps:

• Melt butter in heavy, large skillet over medium-high heat.
• Add onion, apple, and garlic; saute' until onion is soft, about 6 minutes.
• Stir in curry powder.
• Add Marsala.
• Boil until liquid is slightly reduced, about 2 minutes.
• Add stock, fish sauce, and curry paste.
• Simmer until liquid is slightly reduced, about 5 minutes.
• Add coconut milk; simmer until slightly thickened, about 3 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite.
• Drain well.
• Return pasta to pot.
• Pour sauce over pasta.
• Stir in crabmeat.
• Season to taste with salt and pepper.
• Transfer pasta to large bowl.
• Sprinkle with basil.
• Serve with chutney.

PENNE WITH BASIL AND PROSCIUTTO

Steps:

• Fill a 4-quart kettle three fourths full with salted water and bring to a boil for penne. Cut prosciutto into thin strips and tear basil into pieces. Stir penne into boiling water and boil until al dente. Drain pasta in a colander and in a large bowl toss hot pasta with oil, prosciutto, basil, Parmigiano-Reggiano, and salt and pepper to taste.

THAI CURRY PENNE WITH GINGER-TOMATO CHUTNEY

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add onion, apple and garlic; sauté until onion is soft, about 6 minutes. Stir in curry powder. Add Marsala. Boil until liquid is slightly reduced, about 2 minutes. Add stock, fish sauce and curry paste. Simmer until liquid is slightly reduced, about 5 minutes. Add coconut milk. Simmer until slightly thickened, about 3 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite. Drain well. Return pasta to pot.
• Pour sauce over pasta. Stir in crabmeat. Season to taste with salt and pepper. Transfer pasta to large bowl. Sprinkle with basil. Serve with chutney.

PENNE WITH TOMATOES BASIL AND GARLIC

Steps:

• Cook the penne in boiling salted water and drain when al dente.
• Pour the oil into a large serving bowl and add the penne. Toss and add the tomatoes, basil and garlic. Season to taste with salt and pepper and serve.

SPICY SHRIMP MASALA

Steps:

• Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
• Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
• Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
• Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
• Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.