PESTO PENNE PASTA
Quick and easy pesto penne pasta is a simple and light Italian pasta dish made with just five ingredients in under 15 minutes. The easiest dinner.
Provided by Sam Hu | Ahead of Thyme
Categories Pasta
Time 15m
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over medium-high heat. Add penne pasta and a little bit salt, and cook till al dente (fully cooked but still firm) about 8-10 minutes, or according to package directions. Do not overcook the pasta. Turn off the heat and reserve at least 1/4 cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.
- Transfer pasta into a large mixing bowl and add pesto and reserved pasta water (1/4 cup or more, if desired). Season with salt and pepper and toss well to coat. Stir in cherry tomatoes and parmesan cheese.
- Serve immediately. Sprinkle extra parmesan on top, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 387 calories, Sugar 2.9 g, Sodium 504.5 mg, Fat 17.3 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 45.6 g, Fiber 2.7 g, Protein 11.6 g, Cholesterol 3.6 mg
PENNE WITH CHICKEN AND PESTO
I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.
Provided by MARYSTEVE
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 42.6 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 1.9 g
PENNE WITH GARLIC PESTO
This pesto recipe is made with vegetable stock instead of olive oil.
Provided by Laura Jull
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
- Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
- Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.
Nutrition Facts : Calories 377 calories, Carbohydrate 66.6 g, Cholesterol 5.9 mg, Fat 6.4 g, Fiber 4.4 g, Protein 16.1 g, SaturatedFat 2 g, Sodium 157.2 mg, Sugar 5.5 g
SPINACH PESTO PENNE
Subbing spinach in for basil lends a sweetness to this pesto that is simply divine when tossed with penne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Cook penne, reserving 1/2 cup pasta water. In a food processor, pulse spinach, walnuts, Parmesan, olive oil, and garlic. Toss pesto with penne and pasta water; season. Serve with ricotta.
BEEF AND BLUE CHEESE PENNE WITH PESTO
Unique and simple to prepare, this delicious pasta dish is filled with fresh flavors, and it's as healthy as it is hearty. Best of all, it takes just 30 minutes to set this meal on the table. -Frances Pietsch, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions., Meanwhile, sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Drain pasta; transfer to a large bowl. Add spinach, tomatoes, pesto and walnuts; toss to coat. Cut steak into thin slices. Serve pasta mixture with beef; sprinkle with cheese.
Nutrition Facts : Calories 532 calories, Fat 22g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 434mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 9g fiber), Protein 35g protein.
PENNE WITH SUN-DRIED TOMATO PESTO
Saw this on Everyday Italian, it looks soooo good and easy to make. Recipe from Giada De Laurentiis
Provided by Charlotte J
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
- Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped.
- Transfer the tomato mixture to a large bowl.
- Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
- Season the pasta, to taste, with salt and pepper and serve.
Nutrition Facts : Calories 492.1, Fat 13.9, SaturatedFat 3.6, Cholesterol 11, Sodium 354.6, Carbohydrate 83.1, Fiber 13.1, Sugar 0.2, Protein 14.7
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 PEA PESTO
Categories Food Processor Garlic Pasta Side Vegetarian Quick & Easy Parmesan Pine Nut Pea Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cook peas on the stove or in a microwave according to package directions, then drain well.
- With food processor running, drop in garlic and finely chop. Turn off motor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
- Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper.
PENNE WITH PESTO AND FRESH PARMESAN
A quick and healthy version of pesto that has quick clean up. This recipe came from the 2008 Jan/Feb Women's Health issue. (the author's name is Lidia Bastianich)
Provided by MrshMelloz
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package instructions.
- While pasta cooks, rinse tomatoes and basil and pat dry. Cut tomatoes into large chunks.
- Place tomatoes in a blender/food processor, add basil, almonds, garlic, red pepper flakes, and salt. Blend for 1 minute or until smooth.
- While machine still running, add olive oil in a steady steam (it will emulsify the mixture into a thick pesto).
- Scrape pesto into a large bowl. Drop drained pasta onto pesto and toss quickly to coat. Sprinkle on cheese and toss again.
- Enjoy!
Nutrition Facts : Calories 501.2, Fat 19, SaturatedFat 3.4, Cholesterol 5.5, Sodium 248.6, Carbohydrate 67.5, Fiber 4, Sugar 3.3, Protein 15.1
PENNE WITH MUSHROOM PESTO
Steps:
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- Make pesto:
- In a 10- to 12-inch non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
- In a food processor purée mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
- Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.
- In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.
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