PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
PENNE WITH SUN-DRIED TOMATOES
Make and share this Penne With Sun-Dried Tomatoes recipe from Food.com.
Provided by Dreamgoddess
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in boiling water for 10 minutes and drain.
- In a large non-stick frying pan, saute the remaining ingredients over medium heat for 10 minutes.
- Toss pasta with the tomato, garlic, and spinach mixture.
- Serve warm.
Nutrition Facts : Calories 262.5, Fat 2, SaturatedFat 0.2, Sodium 352.4, Carbohydrate 56.5, Fiber 10, Sugar 5.6, Protein 8.9
PENNE PASTA WITH SUN-DRIED TOMATOES
Very fast, very easy, rich/creamy, yet much lower in calories and fat than the traditional recipes. Make this a one dish meal by adding some sauteed mushrooms, shallots, frozen peas and top it off with a grilled chicken breast. Recipe from verybestbaking.com.
Provided by januarybride
Categories Penne
Time 20m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
- MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder, salt and pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
- ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.
ITALIAN SAUSAGE & SUN-DRIED TOMATO PASTA
Flavor-packed sausage and sun-dried tomatoes are sure to liven up any simple pasta dish. I have a feeling that once you've tried it, it'll become a family favorite!-Dawn Singleton, Eighty Four, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.
Nutrition Facts : Calories 617 calories, Fat 33g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 949mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein.
FUN IN THE SUN-DRIED TOMATO ALFREDO OVER PENNE WITH CAJUN STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Rub Cajun spice into the surface of the meat. Cover with plastic wrap and let sit while you prepare the sauce and pasta. (The rub will actually begin to "cure" the meat.)
- For the sauce, melt butter in a large saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add chicken broth and allow thickening. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
- Bring a pot of water to boil for the pasta.
- Heat olive oil over medium-high heat in a skillet. Cook the sun-dried tomatoes for a few minutes, then with a slotted spoon transfer them to the cheese sauce and whisk in. Cover the pot of sauce and set aside. Reserve the skillet and all the bits in it for the meat.
- Boil the pasta until al dente and drain. Add the cooked pasta to the saute pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Keep covered in a warm place while you cook the steaks.
- Over medium high heat, sear the steaks, about 3 minutes per side and cook to your liking. Slice steaks into bite sized pieces and serve over pasta.
BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES
A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
- In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
- In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
- Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 636 g, Fat 26 g, Fiber 2 g, Protein 38 g
BAKED PENNE WITH GROUND BEEF AND TOMATO SAUCE
Of course you can use your favorite bottled pasta sauce of your choice to make this recipe, but it is really the sauce that makes this (do not omit the green bell pepper, I also add in a jalapeno pepper, seeded and finely chopped but that is optional) To save some time and to allow the flavors to blend I strongly suggest to prepare the sauce 1-2 days in advance and refrigerate, this sauce freezes well for up to 3 months. Do not over cook the pasta as it will cook even more in the oven...you will *LOVE* this!
Provided by Kittencalrecipezazz
Categories Penne
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- For the sauce; heat oil in a large pot over medium high heat; add in onion, bell pepper, oregano, basil and chili flakes (if using) sauté for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
- Add in the tomato paste and stir for about 1 minute.
- Add in all remaining ingredients; bring to a boil and simmer (UNCOVERED) on low heat for about 1-1/2 hours.
- Season with salt and pepper then remove the bay leaf.
- At this point you can cool then refrigerate for up to 2 days.
- Set oven to 350 degrees.
- Grease a medium casserole dish (or a 13 x 9-inch baking dish).
- In a large skillet cook the ground beef until well browned, breaking up with a spoon until crumbled; drain fat.
- To the skillet add in about 5 cups prepared tomato sauce (more is okay, or just go ahead and use the whole amount of sauce if desired more sauce will never hurt lol!) cook for about 15-20 minutes on medium-low heat.
- Remove from heat and add in 1-1/2 cups mozzarella cheese; stir with wooden spoon to combine.
- Add in the cooked penne pasta; toss to combine with sauce and cheese.
- Transfer to baking dish.
- Bake for about 20 minutes.
- Remove from oven and sprinkle with Parmesan cheese then about 1/2 cup (or more) mozzarella cheese, return to oven and cook 5-8 minutes more or until the cheese is melted.
- Delicious!
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