BARILLA WHOLE GRAIN PENNE WITH ZUCCHINI AND PARMESAN
Provided by Food Network
Categories main-dish
Time 21m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- COOK pasta according to package directions.
- MEANWHILE, season zucchini with a little sea salt.
- HEAT olive oil in medium-sized skillet. Add garlic and saute for 2 minutes.
- ADD zucchini to the skillet and saute for additional two minutes.
- ADD cherry tomatoes and saute until skins are slightly blistered and the tomatoes are heated all the way through. Add basil to skillet.
- DRAIN pasta, add to skillet and toss with cheese before serving.
SUMMER PENNE PASTA
This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes.
Provided by STACY D.
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
- While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
- To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
- Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 47.6 g, Fat 5 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.7 g
ONE-POT PENNE WITH ZUCCHINI AND PARMESAN
This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
- Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.
BAKED PENNE WITH CORN, ZUCCHINI AND BASIL
Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, including sweet corn, zucchini and fresh tomatoes. July 2009 Williams-Sonoma.
Provided by Docs Mom
Categories Penne
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat an oven to 400ºF.
- Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
- In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
- Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
- Set the pan over medium-low heat. Add the onion, 1 teaspoons salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
- Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm.
PENNE WITH PANCETTA, ZUCCHINI, AND CHERRY TOMATOES TOPPED WITH CRUMBLED GOAT CHEESE
Steps:
- In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3 minutes, or until softened. Add the Pancetta and cook the mixture, stirring, for 2 minutes. Add the zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more. Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through. In a large bowl combine the pasta with the pancetta mixture, the goat cheese and the basil. Transfer to a serving plate and garnish with a sprig of fresh basil.;
BAKED PENNE WITH CORN, ZUCCHINI, AND BASIL
Steps:
- Preheat an oven to 400ºF. Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
- In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbsp. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
- Return the pan to medium-high heat and warm the remaining 3 Tbsp. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
- Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
- Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine.
- Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED PENNE WITH SAUSAGE, ZUCCHINI, AND FONTINA RECIPE - (4.2/5)
Provided by mytastytreasures
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Grease a 2 1/2 to 3 quart deep casserole. Cut each zucchini half in thirds lengthwise, then crosswise into 1 1/2 inch long pieces. Heat oil in large heavy skillet over medium heat. Add sausage and cook until no longer pink, breaking up with a fork. Transfer to bowl using slotted spoon. Add onion and red pepper to skillet and cook until beginning to soften, stirring occasionally, about 5 minutes. Add zucchini. Season with salt and pepper and saute until almost tender about 8 minutes. Return sausage to skillet. Add cream and oregano and bring to a boil. Add half of fontina cheese and stie until just melted. Meanwhile, cook penne in a large pot of boiling salted water, stir occasionally, until just tender but still firm to the bite. Drain well; return to pot. Add your sauce mixture and stir to coat. Taste and adjust seasoning to your taste. Transfer to prepared caserole. Top with remaining cheese. (Can be prepared through here up to one day ahead. Cover and refrigerate. Bring to room temp before continuing.) Bake until heated thrugh, about 15 minutes. Serve hot. Can be doubled.
PENNE WITH ZUCCHINI AND RICOTTA CHEESE
Make and share this Penne With Zucchini and Ricotta Cheese recipe from Food.com.
Provided by Helena 3
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Boil the Water,and add salt.
- Boil the zucchini for about 2 min, let it cool off.
- Cut it in pices of 1 cm.
- Heat the Oil in a pan. Frie the garlic until soft, add the zucchini and let it fry on lowheat.
- Boil the pasta.
- When the pasta is ready drain it from water and add the zucchini, and basil.
- Mix it with the ricotta cheese.
- Serve with parmesan.
Nutrition Facts : Calories 630.4, Fat 17.2, SaturatedFat 7, Cholesterol 35.7, Sodium 90.1, Carbohydrate 104, Fiber 14.2, Sugar 4.1, Protein 20.8
PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE
Categories Herb Pasta Sauté Vegetarian Quick & Easy Goat Cheese Zucchini Summer Gourmet
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
- Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
- Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.
HOT ZUCCHINI AND PEPPER BASIL SAUCE WITH PENNE
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in a covered pot for penne.
- Turn on broiler, and line the broiler pan with a double thickness of aluminum foil. Scrub and trim the zucchini and yellow squash, and slice in half lengthwise. Arrange on the foil-lined broiler pan, cut side up, and spray with nonstick pan spray. Broil the squashes about 3 inches from the source of heat for about 15 minutes, until they are browned and softened.
- Meanwhile, rinse the peppers and cut in fine julienne strips. Chop the garlic, rinse the capers and combine the garlic, capers, anchovy paste and hot pepper flakes.
- Cook the penne according to package directions.
- Heat a small nonstick skillet until it is hot. Reduce heat to medium high, and add the oil. Quickly saute the garlic mixture. Remove from heat, and stir in the julienned peppers.
- Cut the squashes into thin strips, and add to the pepper mixture.
- Wash, dry and cut the basil, and stir into pepper mixture. Season with pepper.
- Drain the penne, and top with the sauce.
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- Cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 1 cup of the cooking water.
- Meanwhile, heat 1/4 cup of the olive oil in each of 2 large skillets. Add half of the zucchini to each skillet, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
- Return the pasta to the pot and add the butter and zucchini along with any olive oil in the skillets. Add 1/2 cup of the reserved pasta cooking water and half of the Parmesan and season with salt and pepper. Cook over moderate heat, stirring, until the liquid is creamy and slightly absorbed, 1 to 2 minutes. Add more of the pasta cooking water if the pasta is dry. Stir in half of the basil and transfer the pasta to a large platter. Sprinkle with the remaining basil and Parmesan and serve immediately.
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