Penne Primavera With Pomodoro Sauce Recipes

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BASIC PARMESAN POMODORO



Basic Parmesan Pomodoro image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

1/3 cup plus 2 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and smashed
3 large, full stems basil
Three 14-ounce cans peeled cherry tomatoes
1 carrot, peeled and halved
8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces
Kosher salt
1 pound penne rigate pasta
1/2 cup grated Parmigiano-Reggiano, plus more for serving
3 to 4 tablespoons butter

Steps:

  • Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
  • Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
  • Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.

PENNE RIGATE WITH BASIL CREAM POMODORO



Penne Rigate with Basil Cream Pomodoro image

Provided by Food Network

Time 1h15m

Yield 2 servings

Number Of Ingredients 26

2 tablespoons olive oil
1 ounce sliced pancetta
1 ounce shallots
1 ounce onions
1/2 ounce garlic
1/2 cup red wine
1 cup Marinara Sauce, recipe follows
1/2 cup vegetable stock
1/4 cup chopped basil
1/4 cup plus 1 tablespoon cream
1/2 ounce grated Gorgonzola
1 ounce grated Parmesan, plus more, for garnish
Salt and pepper
1/2 pound penne rigate, cooked, drained, and warm
Thyme sprigs, for garnish
1 stalk celery
1 medium onion
1 carrot
2 tablespoons olive oil
4 large garlic cloves
1 pound Roma tomatoes
1/4 teaspoon sambol oelek
1/2 cup fresh basil
Pinch fresh thyme
1 quart vegetable stock
Salt and pepper

Steps:

  • Heat a large saute pan and add oil. When oil starts to lightly smoke, add the pancetta. When pancetta is half crisped, add shallots and onions and lower the heat, carefully cooking so they don't burn.
  • When onions are translucent, add garlic. Cook for 30 seconds, and deglaze with red wine. Add the Marinara Sauce, stock, and basil, then cook until reduction thickens. Add cream, Gorgonzola, and Parmesan, and cook until cheese is incorporated. Add salt and pepper, to taste. Add warm penne rigate and toss. Serve in very warm bowls and top with coarsely grated Parmesan and garnish with thyme sprig.
  • Roughly chop celery, onion, and carrot. Sweat in olive oil until onion is translucent. Add garlic and cook for 2 minutes, then incorporate the tomatoes, sambol, basil, thyme, and stock. Simmer uncovered for approximately 2 hours until stock reduces and mixture thickens. Blend in a food processor until texture is smooth. Adjust seasonings with salt and pepper, to taste.

PENNE PRIMAVERA



Penne Primavera image

A great, flavorful pasta dish for the summertime when you don't want something heavy.

Provided by calead910

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, crushed
2 cups broccoli florets
1 medium carrot, julienned
2 cups vegetable broth
1 (8 ounce) package penne pasta
½ cup frozen peas
½ cup freshly grated Parmesan cheese

Steps:

  • Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
  • In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
  • Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 53.6 g, Cholesterol 8.8 mg, Fat 8 g, Fiber 5.7 g, Protein 14.9 g, SaturatedFat 2.5 g, Sodium 426.6 mg, Sugar 4.9 g

CREAMLESS PENNE PASTA PRIMAVERA WITH OLIVE OIL AND GARLIC



Creamless Penne Pasta Primavera With Olive Oil and Garlic image

Entered for safe-keeping. I am searching for a recipe closest to the creamless pasta primavera that used to lure me to a local restaurant (until the chef left). This version by Chef George Krumov seems very close. For non-vegetarians, make this a complete meal by adding (per person) 1 grilled chicken breast cut into 1-1/2-inch long strips or 1/4 pound cooked shelled shrimp (31-40 count/pound).

Provided by KateL

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

4 quarts water
2 tablespoons sea salt or 2 tablespoons salt
1 lb penne pasta
2 cups broccoli florets, precooked
1 carrot, cut into 1-inch sticks, precooked
4 tablespoons extra virgin olive oil
1 small onion, chopped
1 tablespoon garlic, minced
1 red bell pepper, sliced
1/2 cup frozen green pea, thawed
1/2 cup frozen sweet corn, thawed
1 cup beef broth (optional) or 1 fluid ounce dry white wine
1 teaspoon fresh basil, chopped
salt, to taste
black pepper, to taste
grated parmesan cheese or grated grana padano, passed separately

Steps:

  • Bring 4 quarts of water with 2 tablespoons salt to a boil in a large pot and cook dry penne pasta to desired doneness per package directions. (Only 2.8 quarts -- 2.5 liters -- of water are required, but with the smaller amount of water, it would take longer for the water to return to a boil once the pasta is added.).
  • Meanwhile, precook broccoli florets and carrots. If boiling in water, boil for 3-5 minutes and check for doneness with fork. Otherwise, vegetables can be steamed. Once cooked, transfer vegetables to ice water to halt cooking and preserve bright color, then drain. Set aside until step 4.
  • In a large heavy skillet, heat the olive oil 1 minute or until hot and saute the onion and garlic until lightly golden, about 3 minutes.
  • Add the vegetables and saute until the peppers are soft, about 2 minutes.
  • Deglaze with the beef broth, if using, or just a splash (1 fluid ounce) of dry white wine.
  • Add the drained penne noodles and basil and season to taste.
  • Toss well and serve immediately with some freshly grated Parmesan or Grana di Padano cheese on the side.

PENNE PORTABELLA (COPYCAT OF PASTA POMODORO'S DISH)



Penne Portabella (Copycat of Pasta Pomodoro's Dish) image

I saw one of the owners of Pasta Pomodoro make this on a local tv show. The measurements are approximate as he only demonstrated the ingredients used, no measurements. But this dish is easy and pretty hard to mess up. Mine tasted just as good as the one from the restaurant (I just tried this dish about a couple of weeks ago). A couple of pointers to make it tasty: Be sure to salt your water for pasta, this gives your pasta some flavor. After adding the pasta to the sauce, cook it for a minute of two so the pasta soaks up the sauce. After this step, you can taste and adjust flavor, adding parmesan cheese to give it more flavor (optional). Note: I actually didn't use the entire package of porchini mushrooms, only a little more than 1/2 of the package because it's expensive, also I used baby spinach instead of arugula because my kids do not appreciate the "bite" of the arugula.

Provided by JMigs0

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 large portabella mushroom, sliced
1 tablespoon extra virgin olive oil
1 lb mild Italian sausage
1/4 cup dry white wine
1/3 cup cream
3 garlic cloves, thinly sliced
1 lb cooked penne or 1 lb bow tie pasta
3/4 ounce porcini mushroom, dried
1/2 cup hot water, only as needed (or more)
1 1/2 cups baby arugula leaves or 1 1/2 cups baby spinach leaves
2 -3 tablespoons parmesan cheese, shredded (optional)
salt and pepper (optional)

Steps:

  • Soak the dried porchini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop it up. Be sure to reserve the tasty soaking water for the sauce!
  • Prepare the sausage according to package directions (cooked throughly and browned), drain.
  • Cook the pasta according to package directions as well, however, minus one to two minutes to finsh "cooking" in the sauce. Meanwhile start the sauce:.
  • Heat up a large pan (large enough to fit the pasta in), add a tablespoon of extra virgin olive oil, sautee garlic just until fragrant, add in cooked sausage, portobello mushrooms and porchini mushrooms, and (first add 1/4 cup) of the reserved porchini soaking water as well as the wine. Let this cook for a few minutes. If the portobello mushroom is still dry, add more of the reserved soaking water (add all if possible), cook until the portobello is browned and tender.
  • Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta and arugula or spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.
  • Taste and adjust seasoning, adding parmesan cheese then salt and pepper if desired.

Nutrition Facts : Calories 430.3, Fat 27.6, SaturatedFat 10.2, Cholesterol 57.9, Sodium 921.4, Carbohydrate 26.5, Fiber 4.1, Sugar 1.2, Protein 17.4

CREAMY PENNE PASTA PRIMAVERA



Creamy Penne Pasta Primavera image

Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.

Provided by gretchen

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
  • Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g

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