White Fiber Mini Penne With Sweet Peppers And Parmigiano Reggiano Recipes

MINESTRONE WITH SAUTEED CROUTONS AND PARMIGIANO-REGGIANO

Steps:

• Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.
• Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.

VEGETABLE PENNE

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.

MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO

Steps:

• Bring a large pot of water to boil. Season water with salt to taste (optional).
• In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
• Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
• Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
• Meanwhile cook pasta according to package directions, drain and toss with the sauce.
• Stir in chopped basil and cheese before serving.

MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO

Steps:

• Bring a large pot of water to boil. Season water with salt to taste (optional).
• In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
• Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
• Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
• Meanwhile cook pasta according to package directions, drain and toss with the sauce.
• Stir in chopped basil and cheese before serving.