PENNE WITH CREAMY WALNUT SAUCE
Serve with Broiled Zucchini with Herbs and/or sliced tomatoes with balsamic vinegar.
Provided by Inspired by Moosewood Low-Fat, pg. 213
Categories Main Courses
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Toast walnuts in a single layer on an un-oiled baking tray in a conventional or toaster oven at 350 °F (165 °C) until fragrant and golden brown, about 5 minutes. Coarsely chop the walnuts.
- Bring a large covered pot of water to a rapid boil.
- While the water heats, wash the spinach and transfer it to a separate large pot. The water clinging to the leaves should provide enough moisture to steam it. Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green. Drain.
- In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and purée until smooth, working in batches if necessary. Add pepper to taste and set aside.
- When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot and cook until the paste is al denta, about 7 minutes.
- While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside.
- Drain the pasta and serve immediately in individual warmed bowls, topped with spinach-walnut sauce and several steamed broccoli spears. Sprinkle with grated Parmesan cheese, if you wish.
Nutrition Facts : ServingSize 1 serving, Calories 470, Fat 10 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 660 mg, Carbohydrate 67 g, Fiber 6 g, Protein 28 g
FOODCHANNEL EDITOR
The success of this simple, creamy sauce depends upon the cheese. Use a young, very mild Gorgonzola, often called dolce. Aged Gorgonzola is too strong for this sauce. Recipe courtesy of Williams-Sonoma
Provided by By FoodChannel Editor | August 27, 2010 8:29 pm
Yield -
Number Of Ingredients 9
Steps:
- 1 Bring a large pot of water to a boil over high heat. In a large fry pan over medium-low heat, melt the butter. Stir in the Gorgonzola, mashing it with a wooden spoon. 2 Add the cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Do not allow the sauce to boil. Remove from the heat and stir in the Parmigiano-Reggiano and pepper. 3 Meanwhile, add the salt and pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water. 4 Add the pasta to the sauce along with the walnuts and stir to combine. Add as much of the reserved cooking water as needed to loosen the sauce. 5 Warm briefly over low heat to blend the flavors and serve.
PENNE WITH SWISS CHARD AND LEEKS IN A WALNUT CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables. Cover the skillet with a lid and cook for 5 minutes. Remove the cover and waxed paper. Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture stirring occasionally, uncovered for 5 minutes more. Increase the heat to high and reduce liquid until almost evaporated. Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened. Season with salt and pepper. Transfer cooked pasta to a large bowl. Add the sauce, toasted walnuts and toss to combine. Transfer pasta to serving plates and sprinkle with tarragon or parsley. Serve with freshly grated Parmesan cheese.
PENNE WITH ASPARAGUS AND CREAM SAUCE
A beautifully simple garlicky cream sauce, roasted asparagus and whole wheat penne come together for an excellent vegetarian meal.
Provided by merron-iru kami
Categories Penne
Time 30m
Yield 8-16 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pasta according to box directions.
- While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
- Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
- Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
- Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
- Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
- Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.
CREAMY PENNE PASTA WITH WALNUTS
My husband says I'm spoiling him when I prepare this recipe. Crunchy walnuts are a wonderful complement to the creamy sauce. You can serve this as an entree or side.-Cheryl Strahm, St. Louis, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add the walnuts, garlic, salt, pepper flakes and pepper; saute 1 minute longer. Remove from the heat., Stir in brandy; cook over medium heat until liquid is evaporated. Stir in cream; bring to a gentle boil. Reduce heat; cook for 4-6 minutes or until slightly thickened, stirring occasionally. , Drain pasta; toss pasta and parsley with cream sauce. Garnish with cheese if desired.
Nutrition Facts : Calories 475 calories, Fat 32g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 185mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
CREAMY PARMESAN PENNE
"This dish is excellent as a side dish to farmer-style sausage or schnitzel," writes Wendy Nuis of Stokes Bay, Ontario. The creamy sauce is accented by a sprinkling of Parmesan cheese.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 1 serving.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper. , In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat.
Nutrition Facts : Calories 314 calories, Fat 12g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
PENNE WITH CREAMY WALNUT SAUCE
Quick, simple, creamy, and delicious! Serve with sliced tomatoes with balsamic vinegar and broiled zucchini with herbs for an unforgettable meal!
Provided by Sharon123
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large covered pot of water to a rapid boil.
- While the water heats, wash the spinach and transfer it to a separate large pot.
- The water clinging to the leaves should provide enough moisture to steam it.
- Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green.
- Drain.
- In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and puree until smooth, working in batches if necessary.
- Add pepper to taste and set aside.
- When the water boils, stir in the pasta, cover, and return to a boil.
- Then uncover the pot and cook until the pasta is al dente, about 7 minutes.
- While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside.
- Drain the pasta and serve immediately in individual warmed bowls, topped with spinach-walnut sauce and several steamed broccoli spears.
- Sprinkle with grated Parmesan cheese, if you wish.
- Enjoy!
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