Penne With Red Pepper Sauce And Broccoli Recipes

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PENNE WITH BROCCOLI



Penne with Broccoli image

A bowl of pasta topped with sweet red onion, crunchy broccoli, and creamy ricotta cheese is perfect after a long day at work.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 7

Coarse salt
3/4 cup penne or other short pasta (2 ounces)
1 cup broccoli florets
1 teaspoon olive oil
1/2 small red onion, cut lengthwise into 1/2-inch-thick slices
1 garlic clove, thinly sliced
1/4 cup part-skim ricotta cheese, room temperature

Steps:

  • Bring a medium saucepan of salted water to a boil. Add penne, and cook 2 minutes less than package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta and broccoli; set aside.
  • In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and lightly browned, about 5 minutes. Add pasta water as needed to help loosen any browned bits from bottom of pan.
  • Add penne and broccoli, and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish. Top with ricotta; season with salt and pepper.

Nutrition Facts : Calories 242 g, Fat 10 g, Fiber 3 g

PENNE A LA VODKA WITH BROCCOLI



Penne a La Vodka With Broccoli image

Make and share this Penne a La Vodka With Broccoli recipe from Food.com.

Provided by jovigirl

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb penne pasta
2 heads broccoli, florets only (about 8 cups)
1 tablespoon olive oil
1 medium onion, finely chopped
6 ounces Canadian bacon, cut into 1/2-inch dices
1/3 cup vodka
1 (28 ounce) can whole tomatoes, broken up with a spoon
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup fat-free half-and-half
1/2 cup grated parmesan cheese
1/2 cup basil leaves, torn

Steps:

  • Bring large pot of lightly salted water to a boil. Add pasta and cook following package directions.
  • Add broccoli florets during last 4 minutes of cooking.
  • Drain and reserve.
  • While pasta is cooking, heat olive oil in a large nonstick skillet over medium-low heat.
  • Add onion and cook 5 minutes, stirring occasionally.
  • Add Canadian bacon and vodka and cook 2 minutes.
  • Add whole tomatoes with liquid, tomato paste, salt and red-pepper flakes.
  • Simmer, covered, 10 minutes.
  • Stir in half-and-half, 1/4 cup of the cheese and half of the basil.
  • To serve, toss penne and broccoli with sauce and top with remaining cheese and basil.

Nutrition Facts : Calories 524.1, Fat 9.8, SaturatedFat 3, Cholesterol 23.6, Sodium 901.4, Carbohydrate 84.9, Fiber 16, Sugar 9.8, Protein 23.4

PENNE WITH RED PEPPER SAUCE AND BROCCOLI



Penne with Red Pepper Sauce and Broccoli image

A delicious combination of red pepper sauce, fresh basil, almonds, broccoli florets, and pasta.

Provided by Allrecipes Member

Categories     Pasta Main Dishes

Yield 4

Number Of Ingredients 13

4 tablespoons olive oil
1 ½ cups chopped onion
2 cloves garlic, minced
2 red bell peppers, chopped
¼ cup almonds
2 teaspoons balsamic vinegar
½ teaspoon salt
freshly ground black pepper
⅛ teaspoon cayenne pepper
4 cups broccoli florets
1 pound penne pasta
⅓ cup grated Parmesan cheese
½ cup fresh basil leaves, cut into thin strips

Steps:

  • Heat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes.
  • In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them.
  • Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm.
  • Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot.
  • Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately.

Nutrition Facts : Calories 685.1 calories, Carbohydrate 101 g, Cholesterol 5.9 mg, Fat 23.2 g, Fiber 9.6 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 435.1 mg, Sugar 11.2 g

PENNE WITH RED PEPPER SAUCE AND BROCCOLI



Penne with Red Pepper Sauce and Broccoli image

A delicious combination of red pepper sauce, fresh basil, almonds, broccoli florets, and pasta.

Provided by Allrecipes Member

Categories     Pasta Main Dishes

Yield 4

Number Of Ingredients 13

4 tablespoons olive oil
1 ½ cups chopped onion
2 cloves garlic, minced
2 red bell peppers, chopped
¼ cup almonds
2 teaspoons balsamic vinegar
½ teaspoon salt
freshly ground black pepper
⅛ teaspoon cayenne pepper
4 cups broccoli florets
1 pound penne pasta
⅓ cup grated Parmesan cheese
½ cup fresh basil leaves, cut into thin strips

Steps:

  • Heat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes.
  • In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them.
  • Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm.
  • Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot.
  • Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately.

Nutrition Facts : Calories 685.1 calories, Carbohydrate 101 g, Cholesterol 5.9 mg, Fat 23.2 g, Fiber 9.6 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 435.1 mg, Sugar 11.2 g

PENNE WITH RED SAUCE



Penne with Red Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 4

4 ounces dried (1 cup) penne pasta
Salt and freshly ground black pepper
3/4 cup Versatile Tomato Sauce
Parmesan cheese, shavings, for serving

Steps:

  • Cook pasta in a large pot of boiling, salted water until al dente. Drain; reserve a small amount of cooking water in the pot.
  • Return pasta to pot over low heat, add red sauce, and toss. Season with salt and pepper. Serve hot with Parmesan shavings on top.

PENNE WITH TOMATOES, PANCETTA, AND RED PEPPER



Penne With Tomatoes, Pancetta, and Red Pepper image

Pancetta makes this pasta really special. From The Joy of Pasta by Joe Famularo and Louise Imperiale. Serve with a dry red wine.

Provided by Vicki in CT

Categories     One Dish Meal

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons vegetable oil
1/4 inch thick slice pancetta, diced into 1/4 inch pieces
3/4 cup onion, finely diced
2 cups canned Italian plum tomatoes, chopped (or can use fresh)
1/4 teaspoon red pepper flakes (to taste)
salt
1 lb penne
4 tablespoons parmesan cheese, grated
1 tablespoon parsley, chopped fresh

Steps:

  • In a large skillet heat butter and oil and saute pancetta until they brown, about four minutes.
  • Add onion and cook for four more minutes, until opaque.
  • Add tomatoes, salt and pepper. Simmer for 20 minutes or until the oil and pancetta fat separate from the tomatoes; you will be able to see this quite clearly. Remove from heat.
  • Meanwhile cook the penne until al dente. Drain and return to pot.
  • Add 1/3 of sauce and mix well. Transfer to large serving platter. Pour remaining sauce over all. Sprinkle cheese and parsley over all.

PENNE WITH BROCCOLI RABE



Penne With Broccoli Rabe image

Provided by Moira Hodgson

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound penne
2 bunches broccoli rabe
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons capers, drained
Coarse salt and freshly ground pepper to taste
1 tablespoon extra-virgin olive oil
Freshly grated Parmesan cheese

Steps:

  • Cook penne in abundant boiling, salted water. While it is cooking, prepare broccoli rape.
  • Cut off thick stems from the broccoli rape and discard them. Cut remaining stalks and leaves into one-inch pieces.
  • Heat oil in large skillet and saute the garlic until golden. Add broccoli rape with capers and saute until leaves are wilted and stalks are tender (about five minutes). Season to taste with salt and pepper.
  • When the penne is al dente, drain and place in a heated serving bowl. Add broccoli rape and extra-virgin olive oil. Toss and serve, passing the Parmesan cheese separately.

PENNE WITH BROCCOLI AND MUSHROOMS



Penne with Broccoli and Mushrooms image

Categories     Milk/Cream     Mushroom     Pasta     Vegetarian     Quick & Easy     High Fiber     Parmesan     Broccoli     Fall     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 cups broccoli florets (about 1 bunch)
1/4 cup olive oil
8 ounces mushrooms, sliced
6 large garlic cloves, minced
3/4 cup whipping cream
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried crushed red pepper
12 ounces penne or other tubular pasta, freshly cooked
3/4 cup freshly grated Parmesan

Steps:

  • Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.
  • Heat oil in heavy large skillet over medium-high heat. Add mushrooms and stemmed shiitake) and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

RED PEPPER-PESTO PENNE



Red Pepper-Pesto Penne image

Made with only four ingredients in half an hour, Red Pepper-Pesto Penne is a flavorful and easy weeknight dish. Try your hand at Red Pepper-Pesto Penne tonight, and your family is sure to thank you.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 4

3 cups penne rigate pasta, uncooked
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup chopped roasted red peppers
1/2 cup crumbled feta cheese

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt; drain. Return pasta to pan.
  • Add pesto sauce and peppers; cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently. Remove from heat.
  • Stir in cheese.

Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g

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