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Fast & Easy Dinner: Penne With Mushrooms

partysugar — Thu, 19 Nov 2009 12:50:30 -0800

Although some people may think all pasta dishes are loaded with carbs and cheese, this recipe proves them wrong. It's chock full of mushrooms and kale, and combines whole wheat pasta with a rich sauce made from hazelnuts. Most grocery stores carry whole wheat pasta these days; you can find it in the regular pasta aisle. There's no meat, but the mushrooms and nutty gravy give this dish a complex heartiness. To check out this vegetarian-friendly, cheese-free pasta recipe, read more.

Penne With Mushrooms
From Everyday With Rachael Ray

Ingredients

Salt
1 pound whole wheat penne pasta
A handful dried porcini mushrooms
2 cups vegetable or mushroom broth
2 tablespoons extra-virgin olive oil
4 portobello mushroom caps, halved and thinly sliced
2 shallots, thinly sliced lengthwise
3 to 4 cloves garlic, finely chopped
1 bunch kale, stemmed and chopped
Freshly ground pepper
¼ teaspoon grated or ground nutmeg
2 tablespoons butter
½ cup chopped peeled hazelnuts
2 to 3 sprigs fresh rosemary, leaves finely chopped
2 tablespoons flour

Directions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a small saucepan, soften the dried mushrooms in the broth over low heat.
In a large nonstick skillet, heat the olive oil, over medium heat. Add the portobellos, shallots and garlic and cook until tender, 6 minutes. Add the kale, cover the skillet and cook until wilted, about 5 minutes. Season with salt, pepper and the nutmeg and toss.
Using a slotted spoon, transfer the porcinis to a cutting board and chop, then add to the kale mixture.
Pour the porcini broth into a bowl or cup, discarding any grit at the bottom of the pan; set aside.
Wipe out the pan, add the butter and melt over medium heat. Add the hazelnuts and rosemary and cook for 2 to 3 minutes. Sprinkle the flour on top and cook for 1 minute, then whisk in the reserved porcini broth and cook until thickened, 3 to 4 minutes.
Toss the pasta with the kale mixture and gravy; season with salt and pepper.

Serves 4.

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Fast & Easy Dinner: Penne With Triple Tomato Sauce

partysugar — Thu, 18 Jun 2009 08:30:14 -0700

If you love the taste of vine-ripened tomatoes, you'll enjoy this fuss-free vegetarian meal. Three (fresh, sun-dried, and paste) types of tomatoes are combined in the blender to create a quick, no-cook sauce. Tossed with piping hot pasta, the sauce coats each and every cranny.

For extra decadence, grate on some Parmesan cheese. Pair it with a simple green salad, crusty garlic bread, and glass of white wine, and you've got an ultimate Italian meal. Check out the recipe when you read more.

Penne With Triple Tomato Sauce
From Food & Wine

Ingredients

1 pound penne
2 medium tomatoes (5 ounces each), cut into 1-inch dice
4 oil-packed sun-dried tomatoes, drained
2 tablespoons tomato paste
4 large basil leaves
1 garlic clove
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Directions

In a large pot of boiling salted water, cook the penne until al dente.
Meanwhile, in a blender, combine the diced tomatoes, sun-dried tomatoes, tomato paste, basil, garlic and olive oil. Puree until smooth. Pour the tomato sauce into a large bowl and season with salt and pepper.
Drain the pasta, add it to the sauce and toss well to coat. Serve the pasta piping hot.

Serves 4.

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Fast & Easy Dinner: Penne With Pesto and Ricotta

partysugar — Thu, 12 Mar 2009 07:50:38 -0700

A classic pesto sauce consists of fresh basil and pine nuts, but when basil is not in season, the thick fragrant sauce can easily be made with other herbs and greens. In this recipe the pesto is a blended mixture of spinach, arugula, parsley, and walnuts.

It's tossed with whole wheat pasta to create a dish that is healthful and filling. A heaping dollop of ricotta cheese laced with honey adds a touch of creamy sweetness to the pasta. For the recipe to this creative vegetarian dinner, read more.

Penne With Pesto and Ricotta
From Every Day With Rachael Ray

Ingredients

Salt
1 pound whole wheat penne rigate pasta
1/3 cup walnut pieces
1 cup packed spinach or baby spinach leaves
1/2 cup packed arugula leaves
1/3 cup chopped flat-leaf parsley
1 clove garlic, smashed and peeled
Pepper
1/3 cup extra-virgin olive oil
2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls)
1 cup ricotta cheese
1 tablespoon honey

Directions

Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes; let cool.
Using a food processor, puree the nuts, spinach, arugula, parsley and garlic; season with salt and pepper. With the machine on, pour in the olive oil in a steady stream and mix until a thick paste forms.
Transfer the pesto to a large pasta bowl; stir in the parmigiano-reggiano and reserved pasta cooking water.
In a small bowl, combine the ricotta and honey, season with pepper and set aside.
Add the pasta to the pesto, toss and let stand for 1 minute. Serve with dollops of the honey ricotta.

Serves 4.

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Fast & Easy Dinner: Penne With Meat Sauce

partysugar — Wed, 18 Feb 2009 06:50:59 -0800

Classic bolognese - or pasta with meat sauce - can take hours to prepare. However, this updated rendition comes together in no time. Lean ground beef is cooked with onion before being tossed with a simple puree of tomatoes, red wine, and spices.

Black olives provide a salty kick, while chunks of mozzarella make this pasta comforting and delicious. Although the recipe calls for penne, feel free to use whatever thick pasta you have on hand. Look at the recipe when you read more.

Penne With Meat Sauce
From Better Homes and Gardens

Ingredients

8 ounces dried penne
1 pound lean ground beef
1/2 cup chopped onion
1 14-ounce can whole Italian-style tomatoes, undrained
1/2 of a 6-ounce can Italian-style tomato paste
1/4 cup dry red wine or tomato juice
1/2 teaspoon sugar
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1/4 cup sliced pitted ripe olives
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
Fresh oregano leaves (optional)

Directions

Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
Meanwhile, in a very large skillet, cook ground beef and onion until meat is brown. Drain off fat.
In a blender or food processor, combine undrained tomatoes, tomato paste, wine, sugar, dried oregano, and pepper. Cover and blend or process until smooth.
Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Stir in cooked pasta and olives. Cover and heat through.
Sprinkle individual servings with mozzarella cheese. If desired, garnish with oregano leaves.

Serves 6.

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Fast & Easy Dinner: Penne With Butternut Squash

partysugar — Wed, 01 Oct 2008 06:45:17 -0700

Fall produce week continues, and today's featured ingredient is the beloved butternut squash. Although it has a thick skin, squash flesh roasts in a high-heat oven in less than 20 minutes.

Tossed with pasta, sage, and a creamy mascarpone sauce, this dish is decadent and delicious. If you are a vegetarian, simply omit the ham.

Look at this luxurious recipe when you read more.

Penne With Butternut Squash
From Food and Wine

Ingredients

1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 1/4 teaspoons dried sage
1 cup mascarpone cheese
1/2 cup half-and-half
3 scallions including green tops, chopped
3/4 pound penne
1/4 pound sliced smoked ham, such as Black Forest, cut into thin strips
1/4 cup grated Parmesan

Directions

Heat the oven to 450°.
Put the squash on a large baking sheet and toss with the oil, 1/4 teaspoon of the salt, the pepper, and sage. Spread the squash out in a single layer. Roast, turning occasionally, until tender and starting to brown, 15 to 20 minutes.
In a small bowl, stir together the mascarpone, half-and-half, scallions, and the remaining 3/4 teaspoon salt.
Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
Reserve 1 cup of the pasta-cooking water and drain. Return the pasta to the hot pan.
Stir in the squash, mascarpone sauce, and ham. If the sauce seems too thick, add some of the reserved pasta-cooking water. Serve topped with the Parmesan.

Serves 4.

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Fast & Easy Dinner: Penne with Roasted Chicken & Radicchio

partysugar — Fri, 02 Nov 2007 09:03:33 -0700

Although I enjoy eating radicchio, I rarely cook it at home. However, I've decided to change that by incorporating it into my everyday meal plans. With its gorgeous red pink color, radicchio has a bitter taste that softens when cooked. For tonight's dinner, the radicchio is paired with whole wheat pasta, parmesan cheese, and a store bought roast chicken. It's a delicious, quick meal that will introduce your family to a new flavor. It's Friday, so why not pair it with a glass of red wine? Sound scrumptious? Wait till you see the recipe, read more

Penne with Roasted Chicken & Radicchio
From Eating Well

1 pound whole-wheat penne
1 head radicchio, torn into 1-inch pieces
1/2 cup freshly grated Parmesan cheese, divided
2 teaspoons extra-virgin olive oil
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
1/4 cup balsamic vinegar
Freshly ground pepper to taste
1/4 cup chopped walnuts

Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions.
Drain the pasta, reserving 1/4 cup of the cooking liquid.
Place radicchio and the reserved liquid in the pot and cook over medium heat, stirring constantly, until wilted, 2 to 3 minutes.
Stir in the pasta, 2 tablespoons Parmesan, oil, chicken, vinegar and pepper and continue cooking until the cheese starts to melt, 1 to 2 minutes.
Serve the pasta garnished with walnuts and the remaining cheese.

Serves 6.

NUTRITION INFORMATION: Per serving: 463 calories; 12 g fat (3 g sat, 4 g mono); 60 mg cholesterol; 60 g carbohydrate; 30 g protein; 7 g fiber; 223 mg sodium.

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Fast & Easy Dinner: Smoky Penne With Corn & Tomatoes

partysugar — Thu, 13 Sep 2007 09:00:19 -0700

For a south of the border twist on vegetarian pasta, make this delicious and simple dish tonight. Ingredients that are not usually associated with pasta - such as chipotle chilis and fresh corn - make for an exciting and flavorful taste experience. Goat cheese pairs perfectly in this mix of Mexican meets Italian. For a dinner that can be ready in the amount of time it takes to make pasta, read more

Smoky Penne With Corn & Tomatoes
From Vegetarian Times magazine

12 oz. penne pasta
1 dried chipotle chile, soaked in hot water 10 minutes, or 1 chile from 4-oz. can chipotle peppers in adobo sauce
2 Tbs. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
1 4-oz. log goat cheese, plus more for crumbling and sprinkling, if desired
1/3 cup chopped cilantro
2 cups halved cherry tomatoes
2 cups fresh or frozen corn kernels

Cook pasta according to package directions.
Meanwhile, remove seeds from chipotle chile and finely chop.
Heat 1 Tbs. oil in skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 Tbs. olive oil.
Drain pasta, and return to pot. Add tomatoes, corn, and cheese sauce. Season to taste with salt and pepper, and transfer to warm serving bowl.
Toss in extra goat cheese crumbles, if desired.

Serves 4.

Nutrition Facts: PER SERVING: 527 CAL; 19G PROT; 15G TOTAL FAT; 79G CARB; 13MG CHOL; 411MG SOD; 4G FIBER; 8G SUGARS

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Penne with Parmesan Cream and Prosciutto

YumSugar — Thu, 14 Dec 2006 19:00:02 -0800

I'm a sucker for food magazines. If I see a drool-worthy dish on the cover, then I know that magazine's going home with me. This month's Gourmet lured me in with their tempting holiday cookies, but held my attention long enough to discover their tasty everyday dish of Penne with Parmesan Cream and Prosciutto. With only four ingredients, it's a recipe that's definitely going to become one of my go-to in a pinch staples.

To start things off here at YumSugar, I thought I'd share this yummy delight with you. All you'll need is heavy cream, finely grated parmesan, penne and little bit of prosciutto. To view the recipe, read more

Penne with Parmesan Cream and Prosciutto
From Maggie Ruggiero in Gourmet magazine

2 1/4 cups heavy cream
1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 oz)
1 lb penne
2 oz thinly sliced prosciutto, coarsely chopped

Put oven rack in upper third of oven and preheat oven to 375°F.

Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.

Cook pasta in a 6-to-8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.

Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.

Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.

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As you can see, it's a simple recipe that even the most amateur chef can master. Try replacing prosciutto with bacon, asparagus or your favorite ingredient then share how your attempt goes!

Reader Recipe: Greek Penne and Chicken

YumSugar — Fri, 27 Jun 2008 13:00:31 -0700

Audreystar says she's been on a Greek cooking kick lately, and she's not alone. I've also been somewhat fixated on feta cheese recently, and this Mediterranean mix of chicken, artichoke hearts, tomatoes, onions, parsley, and feta looks incredibly yummy.

I love that she found the recipe while looking for a way to use up her surplus of fresh parsley! Leftover herbs are always inspiring my dinners, too. This dish looks like a fast and easy weeknight meal, so to get her recipe plus step-by-step photos, read more.

Submitted by TeamSugar Member audreystar

Greek Penne and Chicken
Greek Penne and Chicken

I had some leftover fresh parsley I needed to use up and googled this recipe. It sounded so yummy and boy was it!

Ingredients

1 (16-ounce) package penne pasta (You might want to use less than 16 oz., say between 8 & 16)
1 1/2 tablespoons butter (or olive oil)
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces (I cheated and got the pregrilled, bagged chicken to save time)
1 (14-ounce) can artichoke hearts in water (or the canned marinated artichoke for more flavor)
1 tomato, chopped (with the tomato scare and my laziness I got the canned tomatoes instead)
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste

Directions

In a large pot with boiling salted water cook penne pasta until al dente. Drain.

Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic, and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.

Reduce heat to medium-low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
Not my hands, my hubby's, didn't want you to think I had "Man Hands"
Season with salt and ground black pepper. Serve warm.

I served mine on a plate with a side Mediterranean Mix salad and two pieces of toasted Rye Garlic Bread.

Up close and personal!

You guys, this was SOOOOOOO good. I have been on a Greek cooking kick lately, have you noticed?

Next time I will be using a little less pasta. On the link of the recipe above some people reviewed it and said they would use the marinated artichoke hearts instead of the plain because it would add more flavor but I thought this had lots of flavor.

I will DEFINITELY make this again. I couldn't get enough of it.

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Today's Special: Penne with Asparagus and Spring Herbs

partysugar — Wed, 21 Mar 2007 08:57:31 -0700

¡Feliz Primavera! (That means Happy Spring in Spanish) Today is the first day of spring and I am incredibly excited for warmer days, fewer clothes, and fresh vegetables. In honor of the day, I wanted to provide you all with a recipe that highlights one of Spring's most covetable vegetables: asparagus. Wondering why I highlighted that all? Tonight's quick, easy dinner meal is completely inclusive*: it's healthy, vegetarian, and dairy free. Don't have any specific dietary needs? Save this recipe in your collection to use when a vegetarian or lactose intolerant friend comes to dinner. To read the receta (that means recipe in Spanish), read more

Penne with Asparagus and Spring Herbs
From Vegetarian Times magazine

1 1/4 cups vegetable broth
8 cloves garlic, peeled
3/4 cup low-fat, firm silken tofu
4 tsp. extra-virgin olive oil
2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
2 Tbs. chopped fresh chives
2 Tbs. chopped fresh tarragon
2 Tbs. chopped fresh parsley
1 1/2 tsp. grated lemon zest
1 lb. asparagus, trimmed
8 oz. medium carrots (about 3), peeled
12 oz. dried penne pasta

Bring large pot of lightly salted water to a boil.
Meanwhile, in small saucepan, combine broth and garlic; bring to a simmer over medium-high heat. Reduce heat to low. Cover and simmer until garlic is very tender, 15 to 20 minutes.
Transfer to blender or food processor. Add tofu, olive oil, lemon juice, mustard, and salt and pepper to taste; process until smooth and creamy.
Return to saucepan. Warm over low heat but do not boil. Stir in chives, tarragon, parsley and lemon zest. Cover and keep warm. (Sauce can be prepared ahead. Cover and refrigerate for up to 2 days. Reheat before continuing with recipe.)
Peel asparagus stalks, if desired, and cut into 1 1/2-inch lengths. Cut carrots into 1 3/4-by 14-inch sticks.
Add pasta to boiling water, stirring to prevent sticking. Cook, stirring often, until just tender, 9 to 11 minutes.
While pasta is cooking, place carrots in a steamer basket over boiling water. Top with asparagus. Cover and steam until tender, 4 to 5 minutes.
Drain pasta and transfer to large, warm bowl. Add vegetables and reserved herb sauce; toss to coat. Serve hot with lemon wedges for squeezing, if desired.

Serves 4.

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*Please note: I understand that I was being misleading when I stated that this recipe includes everyone as obviously it does not include those who dislike asparagus. I apologize in advance to all of you who refuse to eat asparagus. And if you're allergic to it, I apologize too!