Veggie Penne Alfredo Recipes

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VEGETABLE ALFREDO



Vegetable Alfredo image

Provided by Cynthia Rusincovitch

Time 25m

Number Of Ingredients 10

2 cups cooked penne pasta
1 cup broccoli
½ cup sliced yellow squash
½ cup diced red pepper
1 cup heavy cream
2 tbsp flour
⅓ cup vegetable stock
⅓ cup Greek yogurt
½ cup Parmesan cheese (plus extra for serving)
Pepper to taste

Steps:

  • Cook pasta as directed to just soft.
  • Cut/dice broccoli, squash, and red pepper, and heat in a skillet on medium until soft.
  • In a bowl, whisk together heavy cream, flour, vegetable stock, and Greek yogurt. Pour into skillet with vegetables, and pasta.
  • Cook 8-10 minutes on medium, stirring occasionally. Add parmesan cheese and stir just until melted.
  • Serve topped with extra parmesan cheese

SPRING VEGETABLE FETTUCCINE ALFREDO



Spring Vegetable Fettuccine Alfredo image

Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
One 9-ounce package fresh fettuccine
Extra-virgin olive oil, for tossing
2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded
1 bunch thin asparagus, about 1 pound
1 stick (8 tablespoons) unsalted butter
1/2 cup frozen peas
Freshly ground black pepper
2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
1 tablespoon chopped chives
Finely grated zest of 1/2 lemon

Steps:

  • Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
  • Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
  • Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.

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.

ALFREDO VEGETABLE PASTA BAKE (COOKING FOR 2)



Alfredo Vegetable Pasta Bake (Cooking for 2) image

Creamy, comforting and hearty, this veggie-packed pasta bake is a vegetarian dish that'll satisfy anyone. Zucchini, carrots and spinach are mixed with pasta in a creamy Parmesan-mozzarella sauce and baked until warm and bubbly. The finishing touch of toasted, buttery panko bread crumbs adds a crunch that's oh-so satisfying. Perfect for when you're craving a baked pasta that goes beyond basic red sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 2

Number Of Ingredients 15

1 1/4 cups uncooked penne pasta (5 oz)
3 tablespoons butter
1 medium carrot, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1 1/2 cups milk
1 cup baby spinach
3/4 cup shredded mozzarella cheese (3 oz)
1/3 cup grated Parmesan cheese
1/3 cup Progresso™ Panko Italian style crispy bread crumbs

Steps:

  • Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add carrot; cook and stir 3 minutes. Add zucchini; cook and stir 2 to 3 minutes or until just tender. Add garlic; cook and stir 30 seconds. Add flour, salt, pepper, nutmeg and pepper flakes; cook and stir 1 minute. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add spinach; stir until wilted. Remove from heat; stir in cheeses until melted. Stir in pasta; pour mixture into pan.
  • Bake 20 to 25 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
  • Meanwhile, in 3-inch skillet, melt remaining 1 tablespoon butter over medium-high heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Sprinkle over baked pasta.

Nutrition Facts : Calories 900, Carbohydrate 101 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 6 g, Protein 38 g, SaturatedFat 22 g, ServingSize 2 Cups, Sodium 1390 mg, Sugar 14 g, TransFat 1 1/2 g

VEGETARIAN BAKED PASTA



Vegetarian Baked Pasta image

Portobello mushrooms and Gorgonzola cheese add depth to this simple casserole. Use your favorite pasta shapes for variety.

Provided by BJBEAUDOIN

Categories     Main Dish Recipes     Pasta

Time 1h5m

Yield 8

Number Of Ingredients 9

1 pound penne pasta
2 tablespoons olive oil
8 ounces portobello mushrooms, cut into 1/2 inch pieces
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
1 (28 ounce) jar spaghetti sauce
4 cups shredded mozzarella cheese
8 ounces Gorgonzola cheese, crumbled

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. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
  • To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
  • Bake for 30 to 45 minutes, or until cheese is browned. Serve.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 58.3 g, Cholesterol 68.1 mg, Fat 24.4 g, Fiber 5.1 g, Protein 29.8 g, SaturatedFat 12.2 g, Sodium 1036.4 mg, Sugar 11.7 g

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

VEGETARIAN PENNE



Vegetarian Penne image

"My husband and I love pasta and vegetables," relates Gail Cawsey of Geneseo, Illinois. "I created this dish several years ago. It serves as dinner for the two of us or as an impressive side dish when we're entertaining."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cups uncooked penne pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. , In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

Nutrition Facts : Calories 143 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 196mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

VEGGIE PENNE ALFREDO



Veggie Penne Alfredo image

This is a delightfully easy and creamy dish that tickles the palate. It combines fresh, nutritious, and easy-to-find vegetables like sugar snap peas and special seasonings with whole wheat pasta and a simple, but tasty sauce. Enjoy! Garnish with a little extra Parmesan cheese and a sprig of fresh dill weed if you like for presentation.

Provided by pipster

Categories     Pasta Main Dishes

Time 50m

Yield 4

Number Of Ingredients 13

½ (16 ounce) package whole wheat penne pasta
2 tablespoons olive oil
3 cloves garlic, chopped
1 medium zucchini, halved and sliced
1 medium yellow squash, halved and sliced
1 cup sugar snap peas
1 tablespoon dried dill weed
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
16 ounces cold heavy cream
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  • Heat olive oil over medium-high heat in a nonstick wok. Add garlic and saute for 15 seconds. Add zucchini, squash, snap peas, dill, paprika, garlic powder, salt, and pepper. Saute, stirring constantly, for 10 minutes. Stir cooked pasta into veggie mixture.
  • Bring heavy cream to a light boil over medium-high heat in a saucepan. Add Parmesan cheese once cream begins to thicken (usually right after it begins to boil); stir constantly just until cheese has melted, making sure not to overcook as it will be lumpy. Stir sauce into veggie-pasta mixture to coat. Serve immediately.

Nutrition Facts : Calories 697.9 calories, Carbohydrate 34.9 g, Cholesterol 173.2 mg, Fat 55.5 g, Fiber 5.9 g, Protein 18.3 g, SaturatedFat 30.7 g, Sodium 952.5 mg, Sugar 2.4 g

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY



Easy Chicken Alfredo Penne Recipe by Tasty image

Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.

Provided by Claire Nolan

Categories     Dinner

Time 33m

Yield 6 servings

Number Of Ingredients 18

1 ½ lb chicken breast, cubed
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 oz penne pasta, cooked
¼ cup fresh parsley
¼ cup shredded parmesan cheese
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup shredded parmesan cheese
½ teaspoon salt
½ teaspoon pepper

Steps:

  • In a pan over medium-high heat, melt butter, then add the chicken breast.
  • Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
  • In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
  • Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
  • Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
  • Season with salt, pepper, oregano, and basil, and stir well to incorporate.
  • Add parmesan cheese and stir until melted.
  • Pour the sauce over cooked penne pasta, add the chicken and mix well.
  • Add parsley and extra parmesan. Mix well.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams

VEGAN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY



Vegan Fettuccine Alfredo Pasta Recipe by Tasty image

Here's what you need: medium white potatoes, white onion, italian seasoning, lemon juice, garlic, salt, fettuccine pasta, raw cashew, nutritional yeast, truffle oil

Provided by Tasty

Categories     Lunch

Yield 2 servings

Number Of Ingredients 10

2 medium white potatoes
¼ white onion
1 tablespoon italian seasoning, blend of basil, oregano, rosemary, thyme, and black pepper
1 teaspoon lemon juice
2 cloves garlic
1 teaspoon salt
12 oz fettuccine pasta
½ cup raw cashew
1 teaspoon nutritional yeast, optional
¼ teaspoon truffle oil, optional

Steps:

  • Boil 4 cups (945 ml) of water in a small pot.
  • Cut a quarter of an onion into cubes. Peel and chop the potatoes into ½ inch (1 cm) cubes.
  • Add onion and potatoes to pot and boil for 10 minutes, or until soft.
  • Remove potatoes and onion from the pot. Make sure to save the water.
  • Begin cooking fettuccine pasta in a separate pot.
  • In a blender, combine 1 cup (235ml) of the water used to boil the veggies, raw cashews, veggies, lemon juice, and seasonings. Blend until creamy. Add more of the boiling water if the mixture is too thick.
  • Add salt to taste and garlic.
  • NOTE: Adding 1 tsp of nutritional yeast, and ¼ tsp truffle oil will really make this dish pop with cheesy flavor!
  • Pour the sauce over the cooked pasta and serve.
  • Enjoy!

Nutrition Facts : Calories 1014 calories, Carbohydrate 191 grams, Fat 13 grams, Fiber 11 grams, Protein 32 grams, Sugar 10 grams

QUICK PENNE ALFREDO WITH SHRIMP AND VEGGIES



Quick Penne Alfredo With Shrimp and Veggies image

I went to "Chilli's" restaurant and had this yummy pasta dish, so I tried to copy it at home and this is what I came up with. It's quick and easy.

Provided by Robin Hollister

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb penne pasta
1 (16 ounce) jar alfredo sauce (Ragu)
1 lb raw shrimp
1 (1 lb) package frozen carrots and broccoli mix
2 tablespoons olive oil
2 tablespoons grill mates seasoning (chicken and fish)
1 teaspoon cayenne pepper

Steps:

  • In a large skillet over med-high heat, heat olive oil for 1 minute then add shrimp and chicken and shrimp seasoning. Continue cooking for about 3 minutes until the shrimp are pink.
  • Cook penne pasta as per package directions; add frozen vegetables to the same pot 5 minutes before pasta is done.
  • In a large bowl, mix the strained pasta and veggies, with the shrimp and Alfredo sauce.
  • Sprinkle cayenne pepper on top.

Nutrition Facts : Calories 392.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 115.2, Sodium 114.6, Carbohydrate 61.1, Fiber 8.4, Protein 21.1

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From bistromd.com


VEGGIE PENNE PASTA: PERFECT FOR MEAL PREPPING OR A LIGHT DINNER
2018-09-05 salt and pepper to taste. Rate this recipe! Instructions. Prepare pasta. Wash and prep all produce. In a large skillet heat the olive oil over medium heat. Saute asparagus, shallot, tomatoes, and olives until asparagus is al dente (8-10 minutes) Add garlic and stir. Remove from heat and add kale, oregano, and lemon.
From deliciouslyplated.com


PENNE ALFREDO WITH BACON AND BROCCOLI — BUNS IN MY OVEN
2011-05-13 Add in the Parmesan cheese, garlic powder, salt, and pepper. Stir until the cheese is thoroughly melted and sauce is a smooth, creamy consistency. Drain pasta when done and add to a large serving bowl. Pour in the bacon and broccoli and toss it in with the penne. Pour the Alfredo sauce over top of the penne and stir until well combined.
From bunsinmyoven.com


PENNE WITH GARDEN VEGETABLES – VEGAN YUMMINESS
2012-10-15 Bring large pot of water to boil. Cook penne in boiling water according to package instructions, usually about 12 minutes, with a teaspoon …
From veganyumminess.com


PENNE PASTA IN CREAMY ALFREDO SAUCE|VIDEO RECIPE
2018-09-25 Heat the Oil in a pan. Once hot, add garlic and sauté. Add the tomatoes and sauté for 60 seconds. Pour in the Cream.Add the basil.Cook for 30 seconds. Add the left over pasta water to thin the sauce. Next,Add the grated parmesan and cook till it melts. Mix the sauce with the cooked penne pasta. Garnish with some parsley and parmesan and serve ...
From yellowthyme.com


VEGGIE PENNE ALFREDO | RECIPESTY
Heat olive oil over medium-high heat in a nonstick wok. Add garlic and saute for 15 seconds. Add zucchini, squash, snap peas, dill, paprika, garlic powder, salt, and pepper. Saute, stirring constantly, for 10 minutes. Stir cooked pasta into veggie mixture.
From recipesty.com


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