Penne With Turkey Broccoli And Sun Dried Tomatoes Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, place the garlic in a large, heat-proof serving bowl that will fit partially in the pot. Add the mustard to the bowl and whisk in the half-and-half. Set aside or place over the pasta pot to warm while the water is heating. Once the water begins to boil, remove the bowl.
• Add the pasta to the boiling water and cook until it is al dente, according to package directions. About 2 minutes before the pasta is done, add the broccoli florets and sun-dried tomatoes. Cook 2 more minutes. Remove 2 cups of the cooking water. Drain the pasta and broccoli and tomatoes. Place the cooking water back in the pot and leave on low heat.
• Set the heat-proof bowl with the mustard sauce over the pot with the remaining pasta water. Add the pasta mixture and toss to coat and heat through. Drizzle with the olive oil and add the cheese. Toss again to coat and heat through.
• Garnish with a grinding of black pepper and a sprinkling of parsley before serving.

Steps:

• Coook pasta according to package directions.
• Cook broccoli until tender crisp; drain and set aside.
• Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
• Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
• Add onion/tomato mixture.
• Sprinkle cheese over top and serve.

Steps:

• In a large saucepan bring water to a boil, covered, over high heat. Add 1 teaspoon salt and penne. Cook 5 minutes, or until pasta is very al dente. Add broccoli. Cook 4 minutes more, or until broccoli is just tender and pasta cooked. Drain. Meanwhile, heat 2 tablespoons of the oil over medium-high heat until hot. Add garlic and cook, stirring, until pale golden. Add turkey, remaining salt and red pepper. Cook until turkey is no longer pink. Stir in sun-dried tomatoes. Cook 2 minutes more. Add pasta and broccoli to skillet. Drizzle with remaining tablespoon of oil and sprinkle with 1/3 cup of the cheese. Gently toss to combine. Serve pasta with remaining cheese. Tip: Make it even healthier -- choose a whole-grain pasta. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/penne-turkey-broccoli-sun-dried-tomatoes-recipe?CCAID=cknwrdne04989at&s=s2016153104s&mid=2080809&rid=2016153104#ixzz3Q9x7YULL