VEGETABLE PENNE
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
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
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
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.
THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.;
RED PEPPER-PESTO PENNE
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
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
RED PESTO AND VEGETABLE PENNE
Make and share this Red Pesto and Vegetable Penne recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pan, add the aubergine and peppers, and sautee over a moderate heat for 10 minutes until the aubergine is golden and the peppers softened and browned at the edges.
- While the vegetables are sauteing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the aubergine and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the veg on top. Crumble over the feta cheese and serve garnished with basil leaves.
Nutrition Facts : Calories 555.4, Fat 26, SaturatedFat 9.6, Cholesterol 44.5, Sodium 564.3, Carbohydrate 70.2, Fiber 12.8, Sugar 6, Protein 14.4
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ROASTED VEGETABLE & RED PESTO PENNE RECIPE | HELLOFRESH
From hellofresh.co.nz
Cuisine ModernTotal Time 35 minsEstimated Reading Time 2 mins
- Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the capsicum into strips. Thinly slice the courgette into half-moons. Slice the red onion into 2cm wedges. Place the capsicum, courgette and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and roast until tender, 18-20 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
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