PENNE RIGATE WITH MIXED GREENS AND PINE NUTS
Categories Cheese Leafy Green Nut Pasta Vegetarian Quick & Easy Dinner Pine Nut Noodle Gourmet Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 9
Steps:
- Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
- Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.
ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS
In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
- Serve immediately, topped with ricotta, pine nuts, and Parmesan.
Nutrition Facts : Calories 489 g, Fat 14 g, Fiber 15 g, Protein 21 g
VEGETARIAN PENNE
"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
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.
PARMESAN ENCRUSTED PINE NUTS
I recently visited a fancy restaurant that served Parmesan encrusted pine nuts in their Caesar salad. This is my near-perfect attempt to replicate these delicious salad toppers. The salad consisted of romaine lettuce, shredded Parmesan cheese, dressing, mixed croutons, and these pine nuts. They are sweet, savory, nutty, and delicious.
Provided by JAILORMOON
Categories Appetizers and Snacks Nuts and Seeds
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray.
- Spread pine nuts on the prepared baking sheet.
- Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C).
- Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat.
- Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches.
- Bake in the preheated oven until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 8.4 g, Cholesterol 3.9 mg, Fat 15.7 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3 g, Sodium 69.2 mg, Sugar 5.1 g
PENNE PASTA WITH VEGETABLES
Steps:
- Cook pasta according to the package directions and drain, reserving 1 cup of the cooking liquid. Combine the reserved cooking liquid, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, and cream cheese and stir until smooth. Stir the vegetables into the sauce and cook over medium heat for 4 to 6 or until the sauce is bubbly and the vegetables are heated through. Fold the pasta together with the sauce. Serve immediately garnished with the nuts.
PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS
Provided by Giada De Laurentiis
Time 19m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.
PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
PENNE WITH MIXED VEGETABLES, PARMESAN CHEESE, AND PINE NUTS
Number Of Ingredients 13
Steps:
- Heat a small skillet over medium low heat. Place the pine nuts in the DRY pan and toast for 3-4 minutes or until golden brown. Remove from skillet and set aside. Cook the penne pasta per instructions. Drain, reserving some of the pasta water, then return to the pot. While the penne pasta is cooking heat the olive oil in a large skillet over medium heat. Add the onions, bell peppers, and shitake mushrooms to the pan; cook for 2-3 minutes. Add the zucchini and tomatoes to the pan and cook for an additional 2-3 minutes or until softened. Add the minced garlic then cook, stirring constantly, for 1 minute. Season the vegetables with the chile flakes, sea salt, and freshly cracked pepper. Toss the vegetable mixture with the pasta, adding a little reserved pasta water to moisten if needed. Serve with the basil leaves and fresh Parmesan. Serve immediately. Enjoy.
PENNE WITH ROASTED VEGETABLE SAUCE AND PINE NUTS - VEGAN
Make and share this Penne With Roasted Vegetable Sauce and Pine Nuts - Vegan recipe from Food.com.
Provided by KissKiss
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Place the eggplant, red pepper, and grape tomatoes on a large roasting pan. Drizzle with enough olive oil to coat all the veggies. Season generously with salt and pepper. Toss to combine. Roast for 40-45 minutes until all vegetables are tender and tomatoes and blistered open.
- Remove from oven and allow to cool briefly. Place vegetables in a food processor and process until mostly smooth but slightly chunky. Pour into a pan large enough to hold the vegetables and the pasta and keep warm over a very low heat.
- While preparing the vegetables, cook the pasta in plenty of salted boiling water according to package directions (for al dente). Drain but save 1-2 cups of the cooking water.
- Add the pasta to the vegetables, mix to combine, and add enough of the cooking water to get a creamy consistancy. Season with salt and pepper, if necessary. Pour into a serving dish and keep warm.
- In a small dry pan over medium heat, toast the pine nuts until golden brown (be careful not to burn). Sprinkle the pine nuts over the pasta and serve immediately.
Nutrition Facts : Calories 541.6, Fat 10.6, SaturatedFat 1, Sodium 11.8, Carbohydrate 105, Fiber 19.4, Sugar 7.3, Protein 12.5
PENNE WITH WILTED LETTUCE, PINE NUTS AND PARMESAN
A quick and simple vegetarian entree that provides starch, vegetable and protein for a balanced meal. Easy to prepare, even easier to clean up!
Provided by LeLeLive
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small skillet over medium heat or on a baking sheet in a moderate oven, toast pine nuts until golden and aromatic. Stir frequently and watch closely! Set aside.
- In a large pot of salted, boiling water, cook penne pasta until al dente.
- Meanwhile, in a large skillet over medium high heat, heat olive oil until shimmering.
- Add onion and saute until tender and just beginning to brown.
- Add garlic and saute for a minute or until fragrant. Do not allow garlic to brown.
- Add pepper flakes, salt and black pepper.
- Add romaine lettuce and saute until tender and wilted.
- Add pasta and pine nuts; toss well.
- Remove from heat, dish and sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 509.9, Fat 20.4, SaturatedFat 2, Sodium 11.4, Carbohydrate 76.8, Fiber 12.4, Sugar 3.2, Protein 10.1
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