Penne With Cauliflower And Capers Recipes

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PENNE WITH YELLOW PEPPERS AND CAPERS



Penne with Yellow Peppers and Capers image

Time 40m

Yield Makes 4 (main course) servings

Number Of Ingredients 10

2 tablespoons olive oil
3 yellow, red, or orange bell peppers, cut lengthwise into 1/4-inch-thick strips
1 large onion, cut lengthwise into 1/4-inch-thick slices
2 garlic cloves, minced
3 anchovy fillets, rinsed and chopped
3 tablespoons capers, rinsed and chopped
1 teaspoon white-wine vinegar
12 oz dried penne (preferably ridged)
1/4 cup chopped fresh basil
Accompaniment: grated parmesan

Steps:

  • Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then add bell peppers, onion, garlic, and anchovy. Lower heat to moderately low and cook, covered, stirring occasionally, until vegetables are very tender and lightly browned, 15 to 20 minutes. Stir in capers and vinegar.
  • Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup cooking water. Add pasta to pepper mixture and toss, adding enough cooking water for sauce to coat pasta. Season with salt and pepper and toss with basil.

PENNE WITH SWISS CHARD AND CAULIFLOWER



Penne With Swiss Chard and Cauliflower image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 6 servings

Number Of Ingredients 9

4 tablespoons olive oil
1 cup diced onion
1 head cauliflower, cored and separated into very small flowerets
Salt to taste
1 pound penne
4 large cloves garlic, sliced thin
1 pound Swiss chard, rinsed and roughly chopped
1/2 teaspoon crushed red pepper flakes, or to taste
4 ounces imported pecorino romano, freshly grated

Steps:

  • Bring 4 quarts of water to a boil.
  • Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes.
  • Once water is boiling, add cauliflower and some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside 1/2 cup of the water.
  • Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente.
  • While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the cauliflower and reserved cooking liquid and the red pepper. Season with salt.
  • When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with cheese.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 10 grams, Carbohydrate 68 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 691 milligrams, Sugar 6 grams

PENNE WITH ROASTED CAULIFLOWER



Penne With Roasted Cauliflower image

We had this the other night as our main course and it was absolutely yummy, but it would be great also as a side dish with a beef or pork-based entree.

Provided by Irmgard

Categories     Penne

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large head cauliflower
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 lb penne
2 tablespoons red wine vinegar
1 garlic clove, minced
salt and pepper
2 sweet red peppers, roasted, peeled and diced
2 tablespoons black olives, chopped
1/4 cup fresh basil, shredded

Steps:

  • Trim the cauliflower and break into florets.
  • In a large bowl, toss the cauliflower with 1 tablespoons olive oil and 1/2 teaspoons salt.
  • Arrange in a single layer on a baking sheet.
  • Roast the cauliflower in a preheated 400 degree F oven for 25 to 30 minutes, or until cooked through and lightly browned.
  • Stir occasionally.
  • Meanwhile, bring a large pot of water to boil.
  • Add the pasta and cook until tender but firm.
  • Drain well.
  • In a small bowl, whisk together the vinegar, garlic, salt and pepper.
  • Whisk in the remaining 1 tablespoons olive oil.
  • Toss the dressing with the cauliflower, peppers, olives, basil and pasta.
  • Taste and adjust seasonings if necessary.
  • Serve at room temperature.

Nutrition Facts : Calories 341.2, Fat 9.2, SaturatedFat 1.3, Sodium 389.6, Carbohydrate 59.6, Fiber 11.9, Sugar 6.5, Protein 9

ROASTED CAULIFLOWER PENNE WITH CREAM SAUCE



Roasted Cauliflower Penne with Cream Sauce image

Roasted cauliflower in a creamy bechamel. The tomato adds a wonderful color and texture. The sauce, pasta, and cauliflower all cook for about the same amount of time and are tossed together at the end.

Provided by VYAPTI

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 8

Number Of Ingredients 12

1 medium head cauliflower, cut into bite-sized florets
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup butter
¼ cup all-purpose flour
1 (16 ounce) package penne pasta
4 cups hot skim milk
1 cup grated Romano cheese
½ teaspoon ground nutmeg
½ teaspoon salt
2 medium tomatoes, seeded and diced
freshly cracked black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss cauliflower with olive oil. Transfer to a baking sheet.
  • Roast in the preheated oven for 15 minutes. Sprinkle garlic over cauliflower and toss to combine. Continue to cook until cauliflower is tender and beginning to brown, about 5 minutes longer. Remove from the oven.
  • While the cauliflower is roasting, melt butter in a skillet over medium-low heat, and bring a large pot of lightly salted water to a boil.
  • Add flour to the melted butter and stir until smooth. Increase heat to medium and cook, stirring often, until mixture turns a light, golden color, about 5 minutes.
  • At the same time, cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1/4 cup pasta water.
  • Add hot milk, 1 cup at a time, to the butter mixture, whisking continuously until very smooth. Bring to a boil. Cook, stirring constantly, for 10 minutes. Stir in Romano cheese and remove from the heat. Season with nutmeg and salt and set aside until ready to use.
  • Combine penne, roasted cauliflower, bechamel sauce, and tomatoes in a large bowl. If the sauce is too thick, stir in a little of the reserved pasta water. Serve immediately with black pepper.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 54.9 g, Cholesterol 33.2 mg, Fat 14.8 g, Fiber 3.8 g, Protein 18.2 g, SaturatedFat 7.1 g, Sodium 437.9 mg, Sugar 10.3 g

PENNE WITH CAULIFLOWER AND BEEF SAUCE



Penne with Cauliflower and Beef Sauce image

This pasta with cauliflower dish can be made vegetarian by omitting the meat.

Provided by peloquinswife

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 10

1 (14.5 ounce) package penne pasta
1 tablespoon olive oil
2 pounds cauliflower florets
1 pound ground beef
2 medium onions, thinly sliced
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes, drained
1 tablespoon dried parsley
1 teaspoon salt
1 pinch red pepper flakes

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.
  • While pasta cooks, heat oil in a large skillet over medium-high heat. Add cauliflower; cook and stir for 3 minutes. Add beef, onions, and garlic; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir in tomatoes, parsley, salt, and pepper flakes. Cover and cook for 10 minutes.
  • Drain penne. Pour into the skillet and stir to combine. Serve.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 65.7 g, Cholesterol 47.3 mg, Fat 13.2 g, Fiber 7.9 g, Protein 26.4 g, SaturatedFat 4.3 g, Sodium 688 mg, Sugar 10.7 g

PENNE WITH CAULIFLOWER AND CAPERS



Penne With Cauliflower and Capers image

I wanted to make a recipe using cauliflower because I had two heads of it, I doubled this recipe. We just loved it. It's from William-Sonoma

Provided by RecipeMonster

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb penne pasta
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 yellow onion, diced
3 garlic cloves, minced
3/4 teaspoon chili flakes (or to taste)
2 tablespoons capers
1 head cauliflower, about 3/4 lb., cut into 1-inch
1/2 cup parmigiano-reggiano cheese, grated
3 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons fresh lemon juice
salt & freshly ground black pepper, to taste

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, reserving 1 cup of the cooking water.
  • Meanwhile, in a large pan over medium heat, melt the butter until it is just starting to brown. Add the olive oil, then the onion and garlic. Cook until the onion is beginning to caramelize, about 7 minutes. Add the chili flakes and cauliflower and cook, stirring occasionally, for 5 minutes. Add the 1 cup of reserved pasta cooking water and cook until the cauliflower is tender, 5 to 7 minutes more, adding more cooking water if needed.
  • Add the pasta to the pan and stir in the capers, cheese, parsley and lemon juice. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 412.7, Fat 16.8, SaturatedFat 6.6, Cholesterol 22.5, Sodium 350.6, Carbohydrate 58.3, Fiber 10.7, Sugar 5, Protein 11.6

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