CHEESY PENNE PASTA WITH PEAS
I wanted to make something different other than spaghetti noodles to put underneath my Chicken Parmesan. I looked through the cabinets and freezer and came up with this. It was a wonderful substitute!
Provided by Jennifer Bass
Categories Pasta Sides
Time 20m
Number Of Ingredients 6
Steps:
- 1. Cook pasta according to directions on box, adding the peas during the last 3-5 minutes of cooking.
- 2. Drain pasta and peas.
- 3. Return pasta and peas to cooking pot and add the butter, milk, and cheeses. Stir over low heat until cheese is melted.
PENNE WITH RICOTTA AND PEAS
Provided by Mark Bittman
Categories quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
- Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
- Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 20 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY PASTA WITH PEAS
Peppery arugula and toasted pine nuts add grown-up flavors to a kid-friendly pasta dish. The bowties (farfalle) are always popular with kids, but you could use other short pasta shapes in this recipe, such as fusilli, orecchiette, or penne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 8
Steps:
- For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.
- Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
- Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.
- For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately.
PENNE WITH SAUSAGE AND PEAS
This is a quick and delicious meal. I skipped the oil and found I didn't need to drain the sausage because it was a good sausage and didn't have a lot of grease. I also used homemade chicken broth from my freezer and skipped the salt (the chicken broth and sausage had plenty of flavor). I also added 3 to 4 cups of peas instead of a cup. Recipe courtesy of Family Circle, July 2010. Yum!
Provided by AmyZoe
Categories Pork
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large pot of lightly salted water to boiling.
- Add pasta and cook as per package directions, 12 minutes. Drain.
- Meanwhile, heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat.
- Add the sausage and cook 3 minutes, turning a few times, until browned.
- Scoop out sausage with a slotted spoon onto a plate.
- Reduce heat to medium and add remaining 1 tablespoon oil and the garlic.
- Cook 30 seconds. Stir in tomatoes and salt and cook 2 minutes.
- Stir in chicken broth, peas, and browned sausage. Heat through.
- Place cooked pasta in a large bowl.
- Add sausage mixture and a tablespoon of Parmesan. Toss to combine.
- Top with remaining tablespoon Parmesan and serve warm.
Nutrition Facts : Calories 408.6, Fat 14.2, SaturatedFat 3.9, Cholesterol 69.5, Sodium 724.1, Carbohydrate 55.1, Fiber 7.1, Sugar 4.7, Protein 19.3
PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS
Simple and light on a warm summer night!
Provided by Laura DeMarte
Categories Main Dish Recipes Pasta
Time 21m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
- Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g
PENNE WITH PEA PESTO
Categories Food Processor Garlic Pasta Side Vegetarian Quick & Easy Parmesan Pine Nut Pea Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cook peas on the stove or in a microwave according to package directions, then drain well.
- With food processor running, drop in garlic and finely chop. Turn off motor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
- Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper.
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