Penne With Creamy Carrots And Scallions Recipes

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PENNE WITH CREAMY CARROTS AND SCALLIONS



Penne with Creamy Carrots and Scallions image

Different colorful pasta dish. Use veggie broth and it's vegetarian. Use low fat cream cheese and it's low fat. Try using different veggies to suit you. Very versitile for different tastes. I have also served it as a side dish.

Provided by Malriah

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups chicken broth
1 lb carrot, shredded
1 (16 ounce) bag frozen peas
5 cloves garlic, minced
1 lb penne pasta
6 ounces cream cheese
1/2 cup sliced scallion

Steps:

  • Cook pasta according to directions.
  • While pasta is cooking bring broth to a boil in a medium sauce pan.
  • Add carrots, peas and garlic to broth; return to a boil, reduce heat, cover and simmer for 10 minutes.
  • Add cream cheese and scallions to veggies and stir until cheese is melted.
  • Place well drained pasta in a serving bowl.
  • Pour veggies/cheese mixture over pasta and toss to coat.
  • Serve.

PENNE WITH PESTO



Penne with Pesto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 large bunch fresh basil
2 cloves garlic
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan
1/2 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 pound penne rigate or other ridged small tube pasta

Steps:

  • Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
  • Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
  • Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
  • Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
  • Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts

PENNE WITH CREAMY CARROTS & SCALLIONS



Penne with Creamy Carrots & Scallions image

Time 27m

Number Of Ingredients 7

2 cups chicken broth, from bouillon cubes
1 pound carrot, shredded
1 (16-ounce) bag frozen green peas
4 cloves garlic, minced
1 pound penna rigate pasta
6 ounces 1/3 less fat cream cheese
1/2 cup scallion, sliced

Steps:

  • Bring lightly salted water to a rapid boil in a 12", deep, Dutch oven. Also, bring chicken broth to a gentle boil in a 10" Dutch oven. Add carrots, peas, and garlic to a boil, reduce heat and simmer 10 minutes or until vegetables are just tender. Stir pasta into boiling water. Boil pasta, stirring occasionally, 12 minutes or until firm tender. Drain pasta in a colander and return to 12" Dutch oven. Add cream cheese and scallions to vegetables; stir until cheese melts. Pour over pasta, toss to mix and coat. Transfer to a serving bowl. Nah! Leave it in the D.O. Serve warm.

Nutrition Facts : Nutritional Facts Serves

PENNE WITH CARROTS, CHANTERELLES AND SAUSAGE



Penne With Carrots, Chanterelles and Sausage image

This recipe uses a method in which pasta is cooked like risotto. Sometimes the noodle is toasted first, but always the broth is stirred into the pasta as it cooks. The flavor is intensified and the dish makes its own sauce.

Provided by Florence Fabricant

Categories     dinner, easy, weekday, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

12 ounces medium-thick carrots, peeled
6 ounces chanterelles, brushed, trimmed and quartered if large
4 tablespoons extra-virgin olive oil
5 cups chicken stock
1 medium onion, finely chopped
8 ounces Italian sweet sausage, casing removed, crumbled
12 ounces whole wheat or farro penne
Salt and ground black pepper
1/4 cup pitted black olives, halved
2 tablespoons minced parsley
Grated Grana Padano, for serving

Steps:

  • Heat oven to 425 degrees. Massage carrots and chanterelles with 3 tablespoons oil, spread on a baking sheet and roast about 25 minutes, until carrots are tender but not soft. Place stock in a saucepan and keep warm on a slow simmer.
  • Meanwhile, heat remaining 1 tablespoon oil in a 4-quart sauté pan. Add onion and sauté on medium until it starts to brown. Add sausage meat, lower heat and cook, breaking it up with a fork until it loses its redness and is uniformly crumbly. Stir in 1/2 cup stock to deglaze pan.
  • Stir in pasta. Cook on medium-low, stirring fairly frequently and adding stock 1/2 cup at a time as it's absorbed, until pasta is almost al dente, 20 to 25 minutes.
  • Slice roasted carrots 1/2-inch thick and add them and the chanterelles to the pasta. Add remaining stock and season with salt and pepper. Add olives and parsley. The pasta should be quite moist but not soupy. Serve with cheese alongside.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 23 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 964 milligrams, Sugar 9 grams, TransFat 0 grams

JULIENNE OF CARROTS WITH SNOW PEAS



Julienne of Carrots With Snow Peas image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/2 pound carrots, peeled and trimmed
1/2 pound snow peas, trimmed
1 tablespoon olive oil
1/2 teaspoon finely chopped garlic
1 tablespoon light soy sauce
2 tablespoons chopped scallions
Freshly ground pepper to taste

Steps:

  • Slice the carrots into julienne strips about 1 1/2 inches long.
  • Place the carrots in a saucepan, cover with water and bring to a boil. Simmer 4 minutes. Add the snow peas, bring to a boil, stir and cook for 2 minutes. Drain.
  • Heat the oil in a skillet and add the carrots, snow peas, garlic, soy sauce, scallions and pepper. Stir and cook 1 minute. Serve.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 5 grams

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