Penne With Mushrooms Spinach Rosemary And Tomatoes Recipes

PENNE WITH MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
• In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

PENNE WITH MUSHROOM RAGOUT AND SPINACH

Steps:

• Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely. Measure out 1 cup of the soaking liquid and set aside.
• Heat the olive oil in a large, heavy, nonstick skillet over medium heat and add the onion or shallots. Cook, stirring often, until tender, about 5 minutes. Turn up the heat to medium-high and add the fresh mushrooms. Cook, stirring often, until they begin to soften and sweat, about 5 minutes. Add the garlic and salt to taste, stir together for about 30 seconds, then add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms. Add the herbs and the mushroom soaking liquid. Bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant. Turn off the heat, stir in some freshly ground pepper, taste and adjust salt.
• Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 20 seconds only. Remove with a skimmer and transfer to the ice water, then drain and squeeze out water. Chop coarsely and add to the mushrooms. Reheat gently over low heat.
• Bring the water back to a boil and cook the pasta al dente following the timing suggestions on the package. If there is not much broth in the pan with the mushrooms and spinach, add a ladleful of pasta water. Drain the pasta, toss with the mushrooms and spinach, add Parmesan to taste, and serve at once.

CREAMY SPINACH AND MUSHROOM PENNE PASTA

Steps:

• Heat oil in skillet on medium heat and saute onions and garlic until tender.
• Add mushrooms and spinach and saute until heated through.
• Add herbs and spices. Mix well.
• Mix in tomato sauce, and diced tomatoes.
• Simmer, covered, for 15 minutes.
• Meanwhile, cook penne pasta according to package directions in a large pot.
• Drain pasta and return it to the large pot.
• Stir in in parmesan cheese and light cream cheese. Mix well.
• Add prepared sauce to pasta and mix until well combined.
• Serve topped with extra parmesan cheese, if desired.
• Note: Spike seasoning can be substituted with another all-purpose seasoning, if desired.

PENNE WITH MUSHROOMS, SPINACH, ROSEMARY, AND TOMATOES

Steps:

• Melt butter with oil in large skillet over medium-high heat. Add protobello mushrooms, garlic, and 1 teaspoon rosemary. Saute until mushrooms are tender, about 10 minutes. Transfer mushroom mixture to medium bowl. Add 1 cup beef broth and chicken broth to same skillet. Add dried porcini mushrooms. Cover; simmer over medium-low heat until mushrooms are tender, about 12 minutes. Add reserved portobello mushroom mixture and wine to skillet; simmer uncovered 5 mnutes. Add remaining rosemary and tomatoes. Simmer until tomatoes are tender and sauce thickens, about 10 minutes. Cook pasta in large port of boiling salted water until tender but firm to bite. Drain; return pasta to same pot over medium heat. Add spinach and remining 2/3 cup beef broth; toss to wilt spinach. Stir in muchroom sauce and 1 1/4 cups cheese. Season pasta with salt and pepper. Divide among bowls; serve with cheese.

PENNE WITH MUSHROOMS, SPINACH, ROSEMARY AND TOMATOES

Steps:

• Melt butter and oil in large skillet. Add portobello mushrooms, garlic and 1 t rosemary. Saute until tender. Transfer mixture to bowl and add 1 c beef and chicken broth to skillet. Add porcini and simmer until tender. Add reserved mushroom mixture, simmer 5 min. Add remaining rosemary and tomatoes, and simmer until sauce thickens, about 10 min. Cook and drain pasta. Add spinach, remaining beef broth, mushroom sauce and cheese.

PENNE WITH TOMATO, SPINACH AND FETA SAUCE

Steps:

• Bring water to boil for penne.
• Chop the whole onion, and reserve 2 tablespoons for the salad.
• Heat large nonstick pan until it is very hot. Reduce heat to medium high, and add oil. Saute onion in the oil until it softens.
• Meanwhile mince garlic, and add to onion. Add pine nuts.
• Wash, trim and coarsely chop tomatoes. When onion begins to brown, add tomatoes and tomato paste. Reduce heat to medium low, and cover.
• Cook the penne according to package directions.
• Wash and remove tough stems from spinach, and coarsely chop. Add to pot, and continue cooking.
• Wash, trim and slice the scallions, and add to the pot.
• In food processor blend the feta and yogurt.
• Remove the sauce from the heat, and stir in the feta mixture. Season with salt and pepper.
• Drain pasta, and serve with sauce.

PENNE WITH TOMATOES, ARTICHOKES AND MUSHROOMS

Steps:

• Cook the pasta while making the sauce.
• Gently heat a large saute pan over medium heat for about 1 minute.
• add 1 TB of the olive oil, the onion, the garlic, the rosemary and the red pepper flakes. Sautee until the onions are starting to soften, about 5 minutes.
• Add the mushrooms and cook until the onions are starting to brown and the mushrooms have released their juices and have softened, about 8 minutes.
• Add the chickpeas and break the plum tomatoes into pieces with your hands. Add them to the pan along with their juice and the diced tomatoes.
• After the tomatoes have cooked for about 5 minutes add the artichoke hearts. Stir and cover until the artichokes are heated through and the tomatoes are just beginning to thicken.
• Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then.
• Add the final TB of olive oil after you've turned off the heat and stir it inches.
• Serve over Penne sprinkled with the Romano.

CREAMY SPINACH & MUSHROOM PENNE

Steps:

• Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
• Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.

PENNE WITH TOMATOES, ROSEMARY, AND BALSAMIC VINEGAR

Steps:

• Bring 4 quarts water to a boil in a big pot for cooking the pasta.
• Heat the oil in a large skillet; add in onion and saute over medium heat until translucent, about 5 minutes.
• Stir in the rosemary and cook for 30 seconds to release its flavor.
• Add in the tomatoes, salt, and pepper to taste; simmer until the sauce thickens, about 10 minutes.
• Adjust seasonings to taste.
• When the water comes to a boil, add salt to taste and the penne; cook until al dente and then drain.
• Stir the vinegar into the tomato sauce and toss with the penne, mixing well.
• Divide among individual bowls and serve immediately with grated cheese passed at the table.

PENNE WITH MUSHROOMS, GARLIC, AND ROSEMARY

Steps:

• 1 In a skillet large enough to hold the pasta, heat the oil over medium heat. Add the mushrooms, garlic, and rosemary. Cook, stirring frequently, until the mushrooms begin to release their liquid, about 10 minutes. Add salt and pepper to taste. Cook, stirring often, until the mushrooms are lightly browned, about 5 minutes more. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablepoons 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 water. 3 Drain the pasta. Toss the pasta in the skillet with the mushrooms, butter, and parsley. Add a little of the cooking water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CREAMY MUSHROOM PENNE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
• Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
• Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
• Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.

PENNE WITH ROASTED TOMATOES, CHICKEN AND MUSHROOMS RECIPE

Steps:

• Preheat over to 425. Combine tomatoes, 2 tablespoons oil and oregano in small bowl, toss to blend. Place tomatoes on baking sheet, roast until beginning to dry and wrinkle, 20 minutes. Meanwhile cook pasta in salted water, drain. Heat 2 tablespoons oil in same pot over medium high heat. Add mushrooms, onion, and garlic and saute until mushrooms are tender and brown, 10 minutes. Transfer mushroom mixture to medium bowl. Heat remaining 1 tablespoon oil in same pot over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and saute until cooked through. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth and wine toss until heated through and sauce coats pasta.