Penne Rigate With Mixed Greens And Pine Nuts Recipes

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PENNE RIGATE WITH MIXED GREENS AND PINE NUTS



Penne Rigate with Mixed Greens and Pine Nuts image

Categories     Cheese     Leafy Green     Nut     Pasta     Vegetarian     Quick & Easy     Dinner     Pine Nut     Noodle     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 main-course servings

Number Of Ingredients 9

1 lb penne rigate
3 tablespoons unsalted butter
3 tablespoons olive oil
1/4 cup pine nuts (1 1/4 oz)
1 teaspoon chopped garlic
2 (8- to 10-oz) bags mixed salad greens with radicchio (often labeled "Italian" or "Mediterranean"; 16 to 20 cups)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely grated Parmigiano-Reggiano, plus additional for serving

Steps:

  • Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
  • Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.

PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS



Penne with Brown Butter, Arugula, and Pine Nuts image

Provided by Giada De Laurentiis

Time 19m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound penne rigate pasta
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
4 cups baby arugula
1 cup cherry or grape tomatoes, halved
1 cup grated Parmesan
1/2 cup toasted pine nuts (see Cook's Note)
2 tablespoons capers, rinsed and drained

Steps:

  • For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
  • For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  • In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.

ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS



One-Pot Penne with Spinach, Ricotta, and Pine Nuts image

In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 7

1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 pound spinach or plain penne pasta
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
  • Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Nutrition Facts : Calories 489 g, Fat 14 g, Fiber 15 g, Protein 21 g

PENNE RIGATE WITH RICOTTA



Penne Rigate With Ricotta image

Make and share this Penne Rigate With Ricotta recipe from Food.com.

Provided by Mrs. K

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb penne rigate
2 tablespoons butter
1 tablespoon parsley
1/2 cup ricotta cheese
1 pinch nutmeg
1 pinch ground cinnamon
1 pinch salt
1 pinch pepper
1/2 cup heavy whipping cream
1 teaspoon better than bouillon seasoned vegetable stock base
1 small sweet onion
1 dash minced garlic
1 dash seasoning salt
1 dash garlic salt

Steps:

  • Boil Penne Rigate (directions on box).
  • Cut onions into slices.
  • Place onions into pan along with 2 tablespoons of butter and 1/2 cup of water cook until onions are tender.
  • Add 1 tablespoon of parsley, 1/2 cup ricotta cheese, 1 pinch nutmeg, 1 pinch cinnamon, 1/2 cup of heavy whipping cream, 1 teaspoon of Vegetable stock and stir.
  • Then add the Penne Rigate, sprinkle minced garlic, and seasoned salt and garlic salt and mix.
  • Now You Can Enjoy!

Nutrition Facts : Calories 637.9, Fat 22.5, SaturatedFat 13.4, Cholesterol 71.7, Sodium 134.7, Carbohydrate 88.7, Fiber 4, Sugar 3.9, Protein 19.2

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