Penne With Vegetables And Olives Recipes

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PENNE PASTA WITH VEGETABLES



Penne Pasta with Vegetables image

Make and share this Penne Pasta with Vegetables recipe from Food.com.

Provided by William Uncle Bill

Categories     Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces penne pasta, dry
4 cups broccoli florets
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 small red onion, sliced thin
2 cups sliced fresh mushrooms
2 cups sliced zucchini
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes
2 medium tomatoes, chopped
4 cups fresh spinach, chopped small
1/2 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta according to package instructions.
  • Add broccoli for the last 2 minutes of cooking pasta.
  • Drain well and transfer to a large bowl.
  • Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
  • Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
  • Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
  • Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
  • Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
  • When done, add cooked mixture to pasta/broccoli and toss to coat well.
  • Season to taste with salt and pepper.
  • Sprinkle with parmesan cheese.
  • Serve immediately.

Nutrition Facts : Calories 362.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 5.5, Sodium 317.3, Carbohydrate 58.5, Fiber 9.2, Sugar 5, Protein 13

BAKED PENNE WITH ROASTED VEGETABLES



Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F.
  • On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
  • In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  • Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

PENNE WITH ROASTED VEGETABLES AND PROSCIUTTO



Penne with Roasted Vegetables and Prosciutto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19

Salt
1 pound penne pasta
Vegetable oil cooking spray
2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups)
2 medium carrots, diced into 1/2-inch pieces
2 cloves garlic, roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey or agave
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced prosciutto, coarsely chopped
3/4 cup grated Parmesan

Steps:

  • For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large serving bowl.
  • For the vegetables: Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer. Drizzle with the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper.
  • For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.
  • To assemble: Place the vegetables in the bowl. Add the pasta on top. Add the Parmesan on top so it sticks to the pasta and helps everything else stick. Toss the vegetables and pasta. Pour the vinaigrette over the pasta and toss. Add the prosciutto on top and do not toss until the pasta is cool.

PENNE WITH VEGETABLES AND OLIVES



Penne with Vegetables and Olives image

Provided by David B. Sussman

Categories     Mushroom     Olive     Pasta     Tomato     Sauté     Vegetarian     Quick & Easy     Broccoli     Zucchini     Bon Appétit     Connecticut

Yield Serves 4

Number Of Ingredients 13

1 small broccoli bunch, cut into florets
4 tablespoons olive oil
2 large garlic cloves, minced
1 tablespoon dried oregano, crumbled
1 teaspoon lemon juice
1/2 teaspoon crushed red pepper flakes
1/2 pound mushrooms (about 2 cups), sliced
1 medium zucchini, sliced
2 tablespoons dry white wine
1/4 cup chopped green olives
3 plum tomatoes, chopped
8 ounces penne or other tubular pasta, freshly cooked
Grated Romano

Steps:

  • Cook broccoli in large saucepan of boiling water until crisp-tender, about 4 minutes. Drain well.
  • Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add garlic, oregano, lemon juice and red pepper flakes. Cook until garlic is just golden, stirring constantly, about 30 seconds. Reduce heat to medium and add mushrooms and zucchini. Cook until just tender, stirring occasionally, about 5 minutes. Add wine and simmer 2 minutes. Add broccoli, olives and tomatoes; cook until broccoli is tender, about 4 minutes.
  • Place pasta in large bowl and toss with remaining 2 tablespoons olive oil. Add vegetable mixture and combine well. Serve, passing Romano separately.

VEGETABLE PENNE



Vegetable Penne image

We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
1 cup baby carrots, halved lengthwise
1 tablespoon canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) stewed tomatoes
2 cups frozen cut green beans
2 teaspoons dried basil
1/2 teaspoon dried oregano
3 tablespoons cornstarch
1/4 cup water
1 tablespoon minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.

Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

HEARTY TOMATO-OLIVE PENNE



Hearty Tomato-Olive Penne image

Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.-Jacqueline Frank, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

2 large onions, chopped
6 tablespoons olive oil
3 garlic cloves, minced
3 pounds plum tomatoes, seeded and chopped (about 10 tomatoes)
1 cup vegetable or chicken broth
1 tablespoon dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) uncooked penne pasta
1 block (24 ounces) Havarti cheese, cut into 1/2-in. cubes
1 cup pitted Greek olives
1/3 cup grated Parmesan cheese

Steps:

  • In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 719 calories, Fat 43g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 1082mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 5g fiber), Protein 31g protein.

PENNE WITH TOMATOES AND OLIVES



Penne with Tomatoes and Olives image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 11

1/2 teaspoon salt, plus more for pasta water
1 pound penne, or other chunky pasta
1/4 cup olive oil
2 cloves garlic, sliced thin
1 pint cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon pepper
1/3 cup Kalamata olives, pitted and coarsely chopped
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta. Cook pasta until al dente, according to manufacturers' directions.
  • In a large skillet, warm oil over medium heat. Add garlic, and cook, stirring until golden, about 2 minutes. Add tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low, and cook, stirring, for 3 minutes.
  • Use a slotted spoon to transfer pasta to skillet with tomatoes. Remove from heat. Stir in olives and parsley. Transfer to serving bowl and sprinkle with cheese. Serve with additional cheese, if desired.

GARLIC PENNE PASTA



Garlic Penne Pasta image

This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.

Provided by Taliesen

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
¼ cup olive oil, divided
3 cloves garlic, chopped
2 sun-dried tomatoes, chopped
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes
½ teaspoon black pepper
¼ cup grated Parmesan cheese

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, and return to pot.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 41.9 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 52.9 mg, Sugar 2.1 g

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES



Penne With Tomatoes, Olives and Two Cheeses image

A hearty, tasty dish with a little kick. It is meatless, but the Havarti cheese and Kalamata olives give it enough body to satisfy the carnivores in your family. I found this recipe in the Feb. 1995 issue of Bon Appetit. Make yourself a loaf of Rosemary Focaccia bread to go with it! Bon Appetit says this serves 4--that would be 4 HUGE servings. I make two casseroles, one for now a

Provided by SharleneW

Categories     Penne

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil (divided)
1 1/2 cups chopped onions
1 teaspoon minced garlic
3 (28 ounce) cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper flakes
2 cups canned low sodium chicken broth
1 lb penne or 1 lb rigatoni pasta
2 1/2 cups packed grated havarti cheese
1/3 cup sliced pitted oil-cured olives (such as Kalamata)
1/3 cup grated parmesan cheese
1/4 cup finely chopped fresh basil

Steps:

  • Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
  • Add onion and garlic and sauté for a few minutes until onion is translucent.
  • Add tomatoes, basil and crushed red pepper.
  • (See note below about the pepper).
  • Crush tomatoes with a potato masher to break into smaller pieces.
  • Add broth and bring to a boil.
  • Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
  • This will take about an hour.
  • Season to taste with salt and pepper.
  • When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite.
  • Drain pasta and toss with remaining 3 tablespoons of olive oil.
  • Stir in pasta mixing thoroughly.
  • Mix in Havarti cheese.
  • Pour into 13x9/2-inch glass baking dish.
  • Sprinkle top with olives and then the Parmesan cheese.
  • Bake at 350° until heated thoroughly, about 30 minutes.
  • Sprinkle with fresh basil before serving.
  • Note: Use your best judgment about the crushed red pepper.
  • I found 1 1/2 teaspoons quite spicy.
  • My whole family can enjoy this dish if I only use 1 teaspoon.

PENNE AL ORTOLANO (PENNE WITH GARDEN VEGETABLES)



Penne Al Ortolano (Penne With Garden Vegetables) image

Seasonal vegetables can be substituted for the ones in this recipe. Lightly steamed green beans, broccoli or cauliflower broken into small pieces work well in place of the zucchini; shredded spinach or other greens can take the place of the eggplant.

Provided by Nancy Harmon Jenkins

Categories     dinner, easy, lunch, quick, pastas, main course

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 medium sweet pepper, red or yellow
1 small eggplant
1 clove garlic, coarsely chopped
1/2 cup extra-virgin olive oil
2 small or 1 medium zucchini
3 tablespoons minced fresh green herbs, like flat-leaf parsley, basil, chives or a combination
Sea salt to taste
1 pound penne, or other short, stubby pasta
3/4 to 1 cup tomato sauce (like the recipe above, without the added basil, or a good-quality canned tomato sauce)

Steps:

  • Core and seed peppers and cut them into 1/4-inch strips. Cut eggplant into cubes 1/2-inch or smaller.
  • In large frying pan, saute garlic and peppers in 2 tablespoons olive oil over medium-low heat until they are very soft. Remove and set aside in medium bowl. Add remaining oil to pan, and raise heat to medium-high. Add eggplant, and brown quickly, removing cubes as they brown and adding them to peppers.
  • While vegetables cook, cut zucchini in half lengthwise, and then slice about 1/2-inch thick. Add zucchini pieces to pan, brown quickly on both sides, and add them to eggplant and peppers.
  • Remove pan from heat, and immediately stir minced herbs into hot oil. Pour over vegetables and keep warm.
  • Bring 5 to 6 quarts water to rolling boil. Add at least 2 tablespoons salt and then the pasta.
  • While pasta is cooking, warm the tomato sauce in separate pan.
  • Start testing pasta at 6 minutes. When pasta is done, drain it and turn it immediately into preheated bowl. Mix rapidly with hot tomato sauce. (Or drain pasta when it is not quite done, and finish cooking in sauce.) When sauce is thoroughly mixed in, add sauteed vegetables, and mix lightly. Serve immediately.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 16 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 8 grams

PENNE WITH ROASTED-TOMATO SAUCE, ORANGE, AND OLIVES



Penne with Roasted-Tomato Sauce, Orange, and Olives image

Categories     Olive     Pasta     Tomato     Roast     Low Fat     Vegetarian     Dinner     Orange     Summer     Winter     Healthy     Noodle     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Nonstick vegetable oil spray
2 pounds plum tomatoes, each cut into 6 wedges
1 onion, halved lengthwise, cut into thin wedges
2 tablespoons extra-virgin olive oil
4 garlic cloves, coarsely chopped
1 tablespoon grated orange peel
1/2 cup orange juice
2 cups penne (about 8 ounces)
3/4 cup chopped fresh basil
1/4 cup chopped pitted Kalamata olives
1/4 cup freshly grated pecorino Romano cheese

Steps:

  • Position 1 rack in bottom third of oven and 1 rack in middle of oven; preheat to 450°F. Spray 2 rimmed baking sheets with nonstick spray. Spread tomatoes on 1 sheet and onion on second sheet. Drizzle 1 tablespoon oil over vegetables on each. Sprinkle garlic and orange peel over both. Sprinkle with salt and pepper. Roast until vegetables are very tender and brown around edges, stirring occasionally, about 30 minutes for onion and 45 minutes for tomatoes. Cool slightly. Pour 1/4 cup orange juice over vegetables on each sheet, scraping up any browned bits from bottom of sheets.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Add tomato and onion mixtures, basil, and olives to pasta. Stir over medium heat until heated through, adding enough reserved pasta cooking water to moisten. Transfer to bowl. Sprinkle with cheese.

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From fortheloveofcooking.net


PENNE WITH ROASTED VEGETABLES RECIPE LIST - SALEWHALE.CA
Roast for 40 to 50 minutes or until tender and browned. 2. Meanwhile, cook penne according to package directions. Remove and reserve 50 mL (1/4 cup) of the cooking water before draining. 3. Drizzle vegetables with balsamic vinegar; stir to scrape up the browned bits in pan. Add penne, reserved water, cheese and parsley; toss to combine.
From salewhale.ca


PENNE WITH VEGETABLES AND OLIVES - BIGOVEN.COM
Penne with Vegetables And Olives recipe: Try this Penne with Vegetables And Olives recipe, or contribute your own. Add your review, photo or comments for Penne with Vegetables And Olives. American Main Dish Pasta
From bigoven.com


VEGETARIAN PENNE PASTA WITH GARLIC AND OLIVE OIL/ EASY RECIPE
Vegetarian Penne pasta recipe
From youtube.com


THE BEST - PENNE WITH TOMATOES, ITALIAN SAUSAGE, OLIVES AND TWO …
2019-02-13 Pour the sauce over and toss to blend. Mix in the Havarti Cheese. Transfer to a 13×9 baking dish. Sprinkle with the 1/2 cup of olives, then Parmesan. Bake until pasta is heated through, about 30 minutes. Sprinkle with fresh basil. Keyword havarti, Italian, Italian Food, kalamata olives, pasta, penne, tomatoes, two cheeses.
From the2spoons.com


{20 MINUTE} CREAMY PASTA WITH VEGETABLES - BAREFEET IN THE KITCHEN
2020-08-19 Instructions. Cook the pasta and drain, reserving and setting aside 1/2 cup of the pasta water. While the pasta is cooking, heat the olive oil on medium-low heat in a large skillet. Start sauteing the bell peppers, about 90 seconds, then add the mushrooms, and continue cooking about 2 minutes more. Add the squash and cook an additional 3-4 ...
From barefeetinthekitchen.com


PANTRY PENNE (SHRIMP AND OLIVE PASTA) - RICARDO CUISINE
Add the harissa paste and cook for 1 minute, stirring constantly. Add the tomatoes and olives. Season with salt and pepper. Let simmer for 15 minutes. Add the shrimp and simmer for 2 to 3 minutes or until the shrimp are cooked through. Keep warm. Add the pasta to the sauce and stir well. Add cooking water to thin out the sauce, if needed.
From ricardocuisine.com


724 EASY AND TASTY PENNE WITH VEGETABLES RECIPES BY …
Penne • Onions finely chopped • Capsicum thinly cut • Garlic Cloves chopped • Salt • Oil • Olives (Green and Black) • Red Chilli flakes 25 minutes 5 servings
From cookpad.com


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