Penne With Roasted Tomatoes And Mushrooms 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 ROASTED TOMATOES, GARLIC, AND WHITE BEANS

Steps:

• Preheat the oven to 450 degrees F.
• Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
• Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
• When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

PENNE WITH ROASTED TOMATOES, CHICKEN, AND MUSHROOMS

Steps:

• Preheat oven to 425°F. 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, about 20 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; let stand in colander.
• Heat 2 tablespoons oil in same pot over medium-high heat. Add mushrooms, onions, and garlic and sauté until mushrooms are tender and brown, about 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 sauté until brown and cooked through, about 5 minutes. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes. Season to taste with salt and pepper.

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.

ROASTED TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
• Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.

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.

PENNE WITH ASPARAGUS AND MUSHROOMS

Steps:

• Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.

PENNE WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.

PENNE WITH PAN-ROASTED TOMATOES AND WHITE BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain the pasta in a colander and return it to the pot.
• Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces. Peel the garlic and leave the cloves whole. Coarsely chop the basil leaves.
• Heat the oil in a large skillet over medium heat. Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft. Remove the garlic from the pan and set aside. Put the beans in a strainer and rinse under running water. Drain the beans and add them to the pan, then remove the pan from the heat. Smash the garlic with a fork and add it to the drained pasta. Add the tomatoes and basil, stir well, and season with salt and pepper. Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
• Basil is native to India, though it's since become integral to the cooking of countries as far a field as Italy and Thailand. When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.

PENNE WITH MUSHROOM-TOMATO-CREAM SAUCE

Steps:

• Cook and drain pasta as directed on box. Return to saucepan; keep warm.
• Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in whipping cream; heat just until hot. Stir in pasta.
• Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta.

ROASTED TOMATO AND GARLIC PENNE

Steps:

• Preheat oven to 375 degrees.
• Start your water for the pasta. Add salt to your boiling water just before adding the pasta. Cook as directions on the box imply. However, if you are going to turn this into a casserole, don't cook pasta fully.
• Wash and dry grape tomatoes. Place them on a cookie sheet. Peel garlic and place whole on same cookie sheet. Drizzel the olive oil over all, making sure all ingredients are covered. Sprinkle generously with salt and pepper.
• Roast in the oven until the tomatoes have burst open and the garlic is soft.
• Drain pasta and set aside in large bowl.
• Once tomatoes and garlic are done pull the cookie sheet out (leave oven on if your going to make the casserole) and using a potato masher, smash the tomatoes and garlic, making a sauce. Pour over pasta and stir. Add 1/2 the cheese and mix inches Using the other half on top along with chopped basil for garnish.
• If your making a casserole. Pour the pasta, tomatoe and garlic mixture, 1/2 cheese into a baking dish. Cover the top with remaining cheese and bake until golden and bubbly. Use basil when serving for garnish.
• Serve with a green salad and crusty bread.