Tomato Basil Penne With Zucchini Garlic Barilla Recipes

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TOMATO BASIL PENNE PASTA



Tomato Basil Penne Pasta image

A Mediterranean-style family staple.

Provided by Elisa Stamm

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package penne pasta
1 tablespoon basil oil
1 tablespoon olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tablespoon minced fresh basil

Steps:

  • Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
  • Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Nutrition Facts : Calories 502.4 calories, Carbohydrate 47.1 g, Cholesterol 57.8 mg, Fat 24.8 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 10.9 g, Sodium 461.8 mg, Sugar 2.3 g

PENNE WITH VEGETABLES IN TOMATO-BASIL SAUCE



Penne with Vegetables in Tomato-Basil Sauce image

Fresh can be fast! Look for already-shredded carrots in the produce aisle, and chop the onion in a food processor using short pulses.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

2 cups uncooked penne pasta (6 oz)
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup shredded carrot
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano (or other variety), undrained
1 can (8 oz) tomato sauce
1 small zucchini, thinly sliced (1 cup)
1/2 teaspoon dried basil leaves
2 tablespoons chopped fresh parsley
1/4 cup shredded Parmesan cheese

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
  • Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.

Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g

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