Penne With Broccoli Tomatoes Recipes

PENNE WITH BROCCOLI & TOMATOES

Steps:

• Cook pasta according to package directions. Cook broccoli until tender-crisp. Drain pasta and broccoli and set aside.
• Combine broth, onion and garlic in large non-stick skillet. Bring to boil, reduce heat and simmer until liquid has evaporated and onion is tender, about 5 minutes. Add pasta, broccoli, cherry tomatoes and sun-dried tomatoes.
• Whisk evaporated milk and cornstarch in medium bowl until blended; whisk in eggs and basil. Pour egg mixture over pasta. Stir mixture constantly just until sauce thickens; remove from heat.
• Sprinkle cheese over top and serve.

PENNE WITH BROCCOLI AND TOMATOES

Steps:

• Coook pasta according to package directions.
• Cook broccoli until tender crisp; drain and set aside.
• Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
• Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
• Add onion/tomato mixture.
• Sprinkle cheese over top and serve.

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.

PENNE WITH BROCCOLI AND TOMATOES

Steps:

• Cook pasta according to package directions. Cook broccoli until tender crisp; drain and set aside.
• Combine broth, onion and garlic, in 11-inch non-stick skillet or Dutch oven. Bring to boil, reduce heat and simmer until liquid has evaporated and onion is tender, about 5 minutes; remove from heat. Drain pasta and add to onion in skillet ; return to medium heat. Add broccoli, cherry tomatoes, and sun-dried tomatoes.
• Whisk together evaporated milk and cornstarch in medium bowl, until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Stir mixture constantly just until sauce thickens; remove from heat.
• Sprinkle cheese over top and serve.

QUICK PENNE PESTO WITH TOMATOES

Steps:

• Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
• Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
• Top with basil and pine nuts.

PENNE WITH BROCCOLI

Steps:

• Bring a medium saucepan of salted water to a boil. Add penne, and cook 2 minutes less than package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta and broccoli; set aside.
• In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and lightly browned, about 5 minutes. Add pasta water as needed to help loosen any browned bits from bottom of pan.
• Add penne and broccoli, and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish. Top with ricotta; season with salt and pepper.

PENNE WITH GARLICKY BROCCOLINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, about 8 minutes. Drain.
• Meanwhile, place the bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain on paper towels.
• Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve!

PENNE WITH BROCCOLI RABE, TOMATOES, AND PARMESAN

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
• Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
• Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.

PENNE WITH TOMATOES, BASIL AND TWO CHEESES

Steps:

• Bring six quarts salted water to a rolling boil with one tablespoon olive oil. Add the penne and cook until al dente.
• While the penne is cooking, cut the cheeses into half-inch cubes. Chop the tomatoes.
• Put a layer of cheese and tomatoes in a large bowl. Drain the penne, then add it to the bowl with the remaining olive oil, cheese, tomatoes and basil. Mix ingredients well, season to taste with salt and pepper and serve. No Parmesan is needed with this dish.