Penne With Sun Dried Tomatoes Recipes

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PENNE WITH SUN-DRIED TOMATOES AND ARUGULA



Penne with Sun-Dried Tomatoes and Arugula image

Provided by Gina Marie Miraglia Eriquez

Categories     Milk/Cream     Pasta     Tomato     Picnic     Quick & Easy     Dinner     Arugula     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main course) servings

Number Of Ingredients 10

1/4 pound thinly sliced pancetta, finely chopped
1 tablespoon olive oil
1 medium onion, finely chopped
3 large garlic cloves, finely chopped
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
5 ounces baby arugula (8 cups), coarsely chopped
1 pound penne rigate
1/2 cup grated parmesan plus additional for serving
1/4 cup chopped basil or flat-leaf parsley

Steps:

  • Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
  • Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
  • Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.

PENNE WITH BEEF AND SUN-DRIED TOMATOES



Penne with Beef and Sun-Dried Tomatoes image

Easy prep and bold Italian flavors make this steak and pasta dish a dinner-in-30-minutes winner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 1/2 cups uncooked penne pasta (6 oz)
1 lb boneless beef sirloin steak, cut into thin strips
1/2 teaspoon peppered seasoned salt
1/2 cup sun-dried tomatoes packed in olive oil and herbs, drained, cut into thin strips
2 tablespoons oil from sun-dried tomatoes
4 medium green onions, sliced (1/4 cup)
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained
2 tablespoons chopped fresh parsley

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, spray 12-inch nonstick skillet with cooking spray. Add beef to skillet; sprinkle with peppered seasoned salt. Cook 2 to 3 minutes, stirring occasionally, just until brown.
  • Stir in tomatoes, 1 tablespoon of the oil and the onions. Cook 1 to 2 minutes, stirring frequently, until thoroughly heated. Stir in artichoke hearts, pasta and remaining 1 tablespoon oil. Cook 1 to 2 minutes, stirring constantly, until heated. Sprinkle with parsley.

Nutrition Facts : Calories 440, Carbohydrate 43 g, Cholesterol 65 mg, Fiber 5 g, Protein 35 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 0 g

BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES



Baked Penne with Chicken and Sun-Dried Tomatoes image

A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 12

6 tablespoons butter, plus more for baking dishes
Coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

Steps:

  • Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
  • In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
  • In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
  • Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.
  • Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 636 g, Fat 26 g, Fiber 2 g, Protein 38 g

PENNE PASTA WITH SUN-DRIED TOMATOES



Penne Pasta With Sun-Dried Tomatoes image

Very fast, very easy, rich/creamy, yet much lower in calories and fat than the traditional recipes. Make this a one dish meal by adding some sauteed mushrooms, shallots, frozen peas and top it off with a grilled chicken breast. Recipe from verybestbaking.com.

Provided by januarybride

Categories     Penne

Time 20m

Yield 3 1/2 cups, 4-6 serving(s)

Number Of Ingredients 9

2 cups dry penne pasta
1/3 cup sun-dried tomato, chopped
1 (12 fluid ounce) can evaporated milk
2 cups shredded cheese (Italian 4 cheese works well)
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon onion flakes

Steps:

  • PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
  • MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder, salt and pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
  • ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.

PENNE WITH SUN-DRIED TOMATOES



Penne With Sun-Dried Tomatoes image

Make and share this Penne With Sun-Dried Tomatoes recipe from Food.com.

Provided by Dreamgoddess

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb penne or 1/2 lb other pastas
8 cups water
1 cup sun-dried tomato, chopped (about 20-25)
4 garlic cloves, minced
1 (10 ounce) box frozen chopped spinach, partly thawed
1/3 cup water
sea salt
pepper

Steps:

  • Cook pasta in boiling water for 10 minutes and drain.
  • In a large non-stick frying pan, saute the remaining ingredients over medium heat for 10 minutes.
  • Toss pasta with the tomato, garlic, and spinach mixture.
  • Serve warm.

Nutrition Facts : Calories 262.5, Fat 2, SaturatedFat 0.2, Sodium 352.4, Carbohydrate 56.5, Fiber 10, Sugar 5.6, Protein 8.9

PENNE WITH SUN-DRIED TOMATO PESTO



Penne with Sun-Dried Tomato Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

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.

PENNE CHICKEN WITH SUN-DRIED TOMATOES



Penne Chicken with Sun-Dried Tomatoes image

"The use of precooked chicken and sauce that comes in a jar make this dish fast and easy to assemble." The sun-dried tomatoes give this cheesy casserole a sophisticated feel; it's great for company. -Robin Klawinski of Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

3-3/4 cups uncooked penne pasta
2 jars (15 ounces each) sun-dried tomato Alfredo sauce
2 packages (9 ounces each) ready-to-use Southwestern chicken strips
2 cups oil-packed sun-dried tomatoes, drained and chopped
1 jar (6 ounces) sliced mushrooms, drained
4 green onions, sliced
1/8 teaspoon pepper
1-1/2 cups shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. , In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly.

Nutrition Facts : Calories 535 calories, Fat 29g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1566mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein.

PENNE WITH SUN-DRIED TOMATO PESTO



Penne With Sun-Dried Tomato Pesto image

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

12 ounces penne pasta
1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil
2 garlic cloves
salt & freshly ground black pepper
1 cup packed fresh basil leaf
1/2 cup freshly grated parmesan cheese

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

PENNE WITH SUN-DRIED TOMATOES AND ASPARAGUS



Penne With Sun-Dried Tomatoes and Asparagus image

Heavenly!!! This is a family favorite that is very easy to put together. A good quality white wine works best.... enjoy! Cooking time includes waiting for water to boil!

Provided by Heart N Soul

Categories     Penne

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 11

16 ounces penne pasta
3 tablespoons extra virgin olive oil
1/4 cup minced onion
1 teaspoon minced garlic
1 teaspoon fresh rosemary, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 teaspoon black pepper
1/2 lb fresh asparagus, cut into one inch lengths
1/4 cup sun-dried tomato packed in oil, julienned
1/4 cup grated pecorino romano cheese

Steps:

  • Cook Pasta as directed, drain, set aside.
  • In large skillet, heat olive oil.
  • Add onion, garlic, and rosemary, saute until garlic begins to caramelize and the onions are translucent.
  • Add white wine and simmer for about one minute.
  • Add the heavy cream, salt, pepper, asparagus and sundried tomatoes.
  • Simmer for about 5 minutes or until vegetables are heated.
  • Toss cream mixture with pasta and Grated cheese.

Nutrition Facts : Calories 1389.6, Fat 60.1, SaturatedFat 24.4, Cholesterol 122.3, Sodium 82.6, Carbohydrate 194.5, Fiber 28.8, Sugar 3.4, Protein 22.4

PENNE WITH SUN-DRIED TOMATOES AND CHICKEN



Penne With Sun-Dried Tomatoes and Chicken image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 45m

Yield 4 main-dish servings

Number Of Ingredients 17

1/4 cup sun-dried tomatoes, not packed in oil
6 ounces boneless, skinless chicken breast
1/4 cup dry white wine
1 tablespoon Italian seasoning
3 tablespoons chopped shallot (1 large shallot)
1 1/4 cups chopped fresh portobello mushrooms (2 smallish mushrooms)
1/2 cup fresh peas or thawed frozen peas
8 ounces dried penne
Light vegetable-oil cooking spray
5 garlic cloves, peeled and minced
1 tablespoon flour
12 ounces evaporated skim milk
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped fresh basil
1/4 teaspoon salt, optional
5 medium black olives, thinly sliced

Steps:

  • Preheat the oven to 350 degrees.
  • Put the sun-dried tomatoes in a bowl, add 1/2-cup boiling water and set the bowl aside for the tomatoes to reconstitute. Fill a large pot with water, and bring it to a boil.
  • Combine the chicken and wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15 to 20 minutes, until the meat is no longer pink and the juices run clear. Remove and shred the chicken, reserving the cooking juices.
  • Drain the sun-dried tomatoes, and slice them thin.
  • Pour the reserved cooking juices from the chicken into a saute pan. Add the shallot, mushrooms, peas and tomatoes. Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted. Remove the pan from the heat and cover it to keep the vegetables warm.
  • Add the penne to the boiling water in the large pot, and cook over high heat to desired doneness, 8 to 12 minutes.
  • While the pasta is cooking, make the sauce. Preheat a small heavy saucepan for about 1 minute over medium heat; then spray it twice with the vegetable oil. Toss in the garlic and flour; then, whisk in the evaporated milk. Add the nutmeg and red pepper flakes. Whisking constantly, bring the mixture to a boil, and continue cooking for about 5 minutes, until thickened. Reduce the heat to the lowest setting, and stir in basil.
  • Drain the cooked pasta, and transfer to a warm serving bowl. Add the chicken, vegetables and sauce. Season with salt, if desired, and toss. Garnish with olive slices.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 7 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 9 grams, TransFat 0 grams

PENNE WITH PROSCIUTTO, SUN DRIED TOMATOES & CREAM



Penne with prosciutto, sun dried tomatoes & cream image

Make and share this Penne with prosciutto, sun dried tomatoes & cream recipe from Food.com.

Provided by Vicki in AZ

Categories     < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/3 cup finely chopped yellow onion
3 ounces prosciutto, cut into thin strips
2 tablespoons coarsely chopped sun-dried tomatoes packed in oil
1 3/4 cups heavy cream
salt & freshly ground black pepper
crushed red pepper flakes
1/4 cup freshly ground parmesan cheese

Steps:

  • Cook onions until soft.
  • Add proscuitto and cook until begins to brown.
  • Add tomatoes and cream and cook until reduced by about half.
  • Check seasonings.
  • Prosciutto can be very salty.
  • Serve over cooked pasta and top with grated cheese.
  • Very easy and quick!

PENNE WITH SUN-DRIED TOMATO SAUCE



Penne with Sun-Dried Tomato Sauce image

Top penne pasta with your own from-scratch sauce made with sun-dried tomatoes, garlic, light cream and fresh basil-all in just 20 minutes!

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 8 servings

Number Of Ingredients 7

1 lb. penne pasta, uncooked
1/2 cup oil-packed sun-dried tomatoes, undrained
1 clove garlic, minced
2 cups light cream
1 pkg. (10 oz.) frozen peas
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. chopped fresh basil

Steps:

  • Cook pasta as directed on package, omitting salt. Meanwhile, drain tomatoes, reserving 1 Tbsp. oil. Cut tomatoes into thin strips.
  • Mix reserved oil, tomatoes and garlic in medium saucepan; cook on medium heat 2 min. Add cream, peas, mustard and basil; cook 5 min. or until heated through, stirring occasionally.
  • Drain pasta; place in large bowl. Toss with sauce.

Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 65 mg, Sodium 170 mg, Carbohydrate 51 g, Fiber 4 g, Sugar 6 g, Protein 11 g

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From raisingonplants.com


ONE POT SPINACH AND SUN-DRIED TOMATO BURRATA PASTA.
2022-05-16 1. Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Set the tomatoes aside. 2. Set the pot over medium-high heat. Add the bell peppers, shallots, garlic, basil, oregano, dill, chili flakes, salt, and pepper. Cook until the peppers deeply soften and the garlic is fragrant, 5 minutes. Add 4 cups water.
From halfbakedharvest.com


TOMATO BASIL PENNE PASTA RECIPES ALL YOU NEED IS FOOD
Steps: Heat olive oil in a large, high-sided sauté pan over medium heat until shimmering. Add the onion and sauté until softened and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes, if using, and sauté until fragrant, 30 seconds to 1 …
From stevehacks.com


BELL'S IGA - SUN DRIED TOMATO AND PENNE SOUP MIX IN A JAR
Recipe Card: Sun Dried Tomato and Penne Soup Contents of jar Bouquet Garni 8 cups vegetable broth 1 (14.5 ounce) can diced Roma tomatoes 1 (15 ounce) can cannelloni beans 1/4 cup Madeira or other sweet white wine, optional Salt and pepper Combine soup mix, Bouquet Garni, vegetable broth and tomatoes in a 6- to 8-quart saucepot. Simmer, covered, until pasta …
From bells.iga.com


PENNE WITH SUN-DRIED TOMATO VODKA SAUCE | CHEW OUT LOUD
2015-09-16 Cover to keep warm. In a large skillet, add 2 TB olive oil over medium heat. When oil is hot, add onion and garlic; stir 1 minute. Add sun-dried tomatoes, tomato-vodka sauce, sugar, and 1/2 tsp kosher salt and 1/2 tsp black pepper. Stir and bring to a simmer. Simmer uncovered for 8-10 minutes or until slightly thickened.
From chewoutloud.com


BAKED PENNE WITH ITALIAN SAUSAGE AND SUN-DRIED TOMATOES
2011-02-17 In a 5-quart Dutch oven or heavy pot, melt butter over medium. Once melted add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, and in the fresh grated nutmeg and whisk frequently until thickened. Add mushrooms, sausage and tomatoes; cook 1 minute.
From simplyscratch.com


PENNE WITH TUSCAN SAUSAGE AND SUN DRIED TOMATOES
In the meantime (or you can do the following in advance), sauté the onion in the reserved sun dried tomato oil + 1 tbsp of the extra virgin olive oil, over a high flame, until translucent/brown, then add the garlic, sauté 1 more minute and remove from stove. In a separate pan, over a high flame, sauté the sausage in the other 1 tbsp of extra ...
From bellasunluci.com


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