BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
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.
PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH
Provided by Susan Springob
Categories Garlic Onion Pasta Roast Quick & Easy Dinner Fennel Carrot Summer Bon Appétit South Carolina Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
- Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
- Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.
CREAMY ROASTED GARLIC PENNE
Roasted garlic and Pecorino Romano add flavor to this rich, creamy sauce that will satisfy just about anyone at your dinner table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Trim the top thirds of garlic heads. Set on parchment-lined foil, drizzle with olive oil, top with thyme, and wrap. Roast at 400 degrees for 1 hour. Cook penne, reserving 3/4 cup pasta water. Squeeze garlic out of skins and heat in a skillet with pasta water and cheese, whisking until thick and creamy. Stir in cream, and penne. Season, and top with greens.
THREE CHEESE BAKED PENNE WITH ROASTED VEGETABLES
Steps:
- In a large bowl, toss vegetables and olive oil. Bake on rimmed cookie sheet at 500°F for 20–30 minutes, stirring once or twice. Cook pasta and drain.
- In very large bowl, mix all ingredients together except half of the parmesan cheese and half of the parsley herb mixture. Season with salt and pepper.
- Put in greased 13 x 9 baking dish (probably won’t all fit in). Sprinkle with remaining parmesan and parsley.
- Bake at 375°F for 35-40 minutes.
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
PENNE WITH ROASTED HERBED VEGETABLES, GARLIC BROTH, AND CHEESE
Steps:
- 1) Preheat oven to 400*F. 2) Mix first 8 ingredients together. Season with salt and pepper and place all in roasting dish except asparagus. Roast, stirring, for about 15 minutes, and then add asparagus to pan. Continue to roast for 10-15 more minutes, stirring occasionally, until vegetables are browned. 3) Peel garlic and add to saucepan with the broth. Whisk lightly if necessary to combine. Simmer until reduced down to between 1/2 and 1/3 of original volume. 4) Toss pasta with the broth mixture and basil over very low heat until it appears saucy. Remove from heat and stir in roasted vegetables. 5) If you are using goat cheese, add now and stir lightly to make a thin creamy coating. If not using goat cheese, sprinkle other cheeses over pasta (OFF HEAT), mix, and serve.
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