PENNE WITH TREVISO AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a 12-inch skillet, heat the oil over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute. Remove the garlic and discard.
- Add the treviso, spinach, chicken stock, balsamic vinegar, lemon juice, 1 tablespoon of salt, and red pepper flakes. Cook until the treviso and spinach until wilted, about 6 to 8 minutes.
- Add the pasta and Parmesan. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt, to taste.
- Transfer the penne to serving bowls. Top each portion with the crumbled goat cheese and garnish with basil before serving.
PENNE ALFREDO WITH KALE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the kale and cook, stirring, until wilted and the liquid evaporates, 2 to 3 minutes; remove to a bowl. Add the heavy cream and 1/2 teaspoon salt to the pot. Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
- Add the pasta, reserved cooking water and parmesan to the sauce and stir until creamy. Season with salt and pepper and stir in the kale. Divide among bowls and season with pepper.
ITALIAN KALE WITH TURKEY SAUSAGE AND PENNE
This hearty dish is an amazing way to get picky eaters to eat greens. The bitterness of the kale and the sweetness of the tomato work especially well together. I use a whole wheat pasta to make it a heart healthy dish.
Provided by PhoodPhight
Categories Penne
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring 6 quarts water to a boil and add 2 tablespoons salt.
- In a large saute pan, heat oil and onion over medium heat until just softened, about five to seven minutes.
- Remove the casing from the turkey sausage and crumble into pan. Cook for 5-8 minutes or until mostly cooked.
- Add tomato sauce and kale.
- Cover pan and simmer for 15 minutes.
- Meanwhile, cook pasta according to package instructions until just "al dente" and drain.
- Remove lid from pan and add hot pasta. Toss to mix well and serve immediately.
Nutrition Facts : Calories 392.3, Fat 13, SaturatedFat 3.1, Cholesterol 30.1, Sodium 777.9, Carbohydrate 55, Fiber 7.1, Sugar 4.2, Protein 19.2
PENNE WITH TOMATOES, OLIVES AND TWO CHEESES
A hearty, tasty dish with a little kick. It is meatless, but the Havarti cheese and Kalamata olives give it enough body to satisfy the carnivores in your family. I found this recipe in the Feb. 1995 issue of Bon Appetit. Make yourself a loaf of Rosemary Focaccia bread to go with it! Bon Appetit says this serves 4--that would be 4 HUGE servings. I make two casseroles, one for now a
Provided by SharleneW
Categories Penne
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
- Add onion and garlic and sauté for a few minutes until onion is translucent.
- Add tomatoes, basil and crushed red pepper.
- (See note below about the pepper).
- Crush tomatoes with a potato masher to break into smaller pieces.
- Add broth and bring to a boil.
- Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
- This will take about an hour.
- Season to taste with salt and pepper.
- When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite.
- Drain pasta and toss with remaining 3 tablespoons of olive oil.
- Stir in pasta mixing thoroughly.
- Mix in Havarti cheese.
- Pour into 13x9/2-inch glass baking dish.
- Sprinkle top with olives and then the Parmesan cheese.
- Bake at 350° until heated thoroughly, about 30 minutes.
- Sprinkle with fresh basil before serving.
- Note: Use your best judgment about the crushed red pepper.
- I found 1 1/2 teaspoons quite spicy.
- My whole family can enjoy this dish if I only use 1 teaspoon.
GOAT CHEESE AND ARUGULA OVER PENNE
This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.
Provided by Christine L.
Categories Everyday Cooking Vegetarian Side Dishes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
- Drain pasta, and toss with goat cheese mixture.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 29.7 g, Cholesterol 20.5 mg, Fat 17.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 6.8 g, Sodium 334 mg, Sugar 2.1 g
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