BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
PENNE WITH ROASTED VEGETABLES AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the pasta: 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, 8 to 10 minutes. Place the pasta in a large serving bowl.
- For the vegetables: Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer. Drizzle with the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper.
- For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.
- To assemble: Place the vegetables in the bowl. Add the pasta on top. Add the Parmesan on top so it sticks to the pasta and helps everything else stick. Toss the vegetables and pasta. Pour the vinaigrette over the pasta and toss. Add the prosciutto on top and do not toss until the pasta is cool.
VEGETABLE PENNE
We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.
Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
PENNE PASTA WITH VEGETABLES
Make and share this Penne Pasta with Vegetables recipe from Food.com.
Provided by William Uncle Bill
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to package instructions.
- Add broccoli for the last 2 minutes of cooking pasta.
- Drain well and transfer to a large bowl.
- Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
- Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
- Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
- Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
- Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
- When done, add cooked mixture to pasta/broccoli and toss to coat well.
- Season to taste with salt and pepper.
- Sprinkle with parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 362.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 5.5, Sodium 317.3, Carbohydrate 58.5, Fiber 9.2, Sugar 5, Protein 13
CREAMY PESTO PENNE WITH VEGETABLE RIBBONS
This beautiful dish will wow guests. It's not just the colors; they'll really be amazed by the taste. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook pasta according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips., In a large skillet, saute onion in 1 tablespoon butter until tender. Add the vegetable strips and garlic; saute 2-3 minutes longer or until crisp-tender. Stir in the cream, pesto, salt and remaining butter. Bring to a gentle boil; cook for 2-4 minutes or until sauce is slightly thickened and vegetables are tender., Drain pasta and edamame; toss with vegetable mixture. Sprinkle with walnuts.
Nutrition Facts : Calories 521 calories, Fat 33g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 315mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 7g fiber), Protein 15g protein.
PENNE WITH GRILLED TOMATOES AND EGGPLANT
Categories Cheese Pasta Tomato Picnic Vegetarian Backyard BBQ Eggplant Grill Grill/Barbecue Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.
- Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.
- Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)
PENNE WITH GRILLED VEGETABLES
Number Of Ingredients 9
Steps:
- 1 Place a barbecue grill or broiler rack about 4 inches from the source of the heat. Preheat the grill or broiler. Place the tomatoes on the grill. Cook, turning frequently with tongs, until the tomatoes are softened and the skin is lightly charred and loosened. Remove the tomatoes. Brush the eggplant and onion slices with oil and sprinkle them with salt and pepper. Grill until the vegetables are tender and browned but not blackened, about 5 minutes on each side. 2 Slip off the tomato skins and cut out the stem ends. Place the tomatoes in a large serving bowl and mash them well with a fork. Stir in the garlic, basil, 1/4 cup oil, and salt and pepper to taste. 3 Cut the eggplant and onions into thin strips and add them to the tomatoes. 4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet firm to the bite. Set aside some of the cooking liquid. 5 Drain the pasta. In a large serving bowl, toss the pasta with the vegetables. Add some of the cooking water if the pasta seems dry. Add the cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PENNE WITH BROILED VEGETABLES AND FETA CHEESE
Categories Salad Cheese Pasta Vegetable Side Broil Picnic Quick & Easy Feta Mint Zucchini Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Preheat broiler. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta and place in large bowl.
- Meanwhile, combine zucchini and bell pepper in medium bowl. Add 3 tablespoons vinaigrette and toss to coat. Arrange vegetables on broiler pan; sprinkle with pepper. Broil vegetables until just tender and beginning to brown, stirring occasionally, about 10 minutes.
- Add vegetables to bowl with pasta. Mix in remaining vinaigrette, cheese and mint. Season with salt and pepper.
CHICKEN PENNE WITH GRILLED VEGGIES AND FETA CHEESE
This all-in-one-dish makes a delightful summer meal - and most of the cooking is done on the grill! In a large serving dish, mix together cooked penne, diced tomatoes, olives and crumbled feta cheese. Add grilled chicken, zucchini, peppers, portobella mushrooms, and toss....Dinner's Ready!!
Provided by Chef mariajane
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a resealable plastic bag, combine 3 tablespoons canola oil and balsamic vinegar. Add chicken, and marinate for 30 minutes,. heat grill.,.
- Heat a medium skillet over medium-high heat; add 1 tablespoons oil and sauté garlic about 1 minute. Add drained tomatoes and olives; cook over medium heat for 4-5 minutes. Reduce heat to simmer. Keep warm.
- Remove chicken from marinade and season with salt and pepper; discard marinade. In a bowl, toss zucchini, red and yellow peppers, and portabellas with remaining 1 tablespoons oil; season with salt and pepper .
- Place chicken and veggies on hot grill. Cook 5 minutes per side or until chicken is done and veggies are tender. Slice chicken on the diagonal in 1/4-inch slices, and veggies in bite-size pieces.
- In a large bowl, toss pasta, tomato and olive mixture, grilled chicken vegetables and feta. Season with salt and pepper. Garnish with chopped parsley. serve,.
Nutrition Facts : Calories 585.1, Fat 28.2, SaturatedFat 7.5, Cholesterol 61, Sodium 561.1, Carbohydrate 61.1, Fiber 10.3, Sugar 7, Protein 26.1
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- While the pasta is cooking, warm the olive oil in a large skillet over medium heat. Add the red and yellow grilled peppers, onion and cherry tomatoes. Gently stir until just heated through.
- Drain the pasta and place it in a warm serving bowl. Add the vegetables plus all the olive oil from the skillet, and toss to combine. Sprinkle the parsley and basil over top, add salt and pepper to taste, and toss gently to combine. Garnish with the cheese. Serve immediately.
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