JAW DROPPINGLY DELICIOUS ASPARAGUS PENNE (RACHAEL RAY)
Recipe taken from "Rachel Ray's Big Orange Book". I haven't tried this yet, however it caught my eye because it has asparagus in it. I am trying to be more healthy and have more veggies in my diet. This book has a vegetarian section in it, which I was real excited about. :]
Provided by marggie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 2 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
- To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.
Nutrition Facts : Calories 547.6, Fat 11.6, SaturatedFat 5.7, Cholesterol 24.4, Sodium 156.2, Carbohydrate 98.2, Fiber 12.4, Sugar 2, Protein 22.2
ONE-POT PENNE WITH ZUCCHINI AND PARMESAN
This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
- Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.
MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO
Your whole family will love this pasta recipe, perfect for warm summer nights!
Provided by Food Network
Time 20m
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil. Season water with salt to taste (optional).
- In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
- Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
- Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
- Meanwhile cook pasta according to package directions, drain and toss with the sauce.
- Stir in chopped basil and cheese before serving.
- 2011 Barilla. All Rights reserved.
PENNE WITH ASPARGUS-PROSCIUTTO SAUCE
Provided by Food Network
Time 35m
Yield 6 servings (or 4 very hungry p
Number Of Ingredients 9
Steps:
- Set a large pot of cold water to boil. Once it reaches a rolling boil, add a pinch of salt and let return to a full boil.
- After washing the asparagus and cutting away any woody ends, boil them in the water just until you can penetrate the thick end of 1 of the stalks by stabbing it with a fork. Lift out the asparagus but continue to let the water boil. Cut off the tips of the asparagus and reserve. Chop the asparagus stalks into 1-inch pieces and then puree either in a manual food mill or in a blender or food processor. The result should be a thick cream.
- Melt the butter in a saucepan and then add the prosciutto bits, sauteing just until they give off a little fragrance. Then stir in the asparagus puree and, moments later, the Parmigiano-Reggiano. Cook gently, taking care that the sauce does not boil.
- At this point, toss the penne into the pot of boiling water. Cook for 8 minutes or according to package instructions. Once penne is cooked, drain water and place penne in a warm bowl.
- While the penne is cooking, add the asparagus tips and some of the cream to the sauce. You do not want to make the sauce too liquid, so only add as much cream as will give the sauce a velvety texture.
- Once the penne is cooked, spoon the sauce on and toss. Serve on individual plates with a pinch more Parmigiano-Reggiano on top an
PENNE WITH PARMESAN CREAM AND PROSCIUTTO
Categories Milk/Cream Pasta Side Broil Kid-Friendly Quick & Easy Lunch Parmesan Fall Prosciutto Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 (main course) or 8 (side dish) servings
Number Of Ingredients 4
Steps:
- Put oven rack in upper third of oven and preheat oven to 375°F.
- Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
- Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
- Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.
PENNE WITH ZUCCHINI, ASPARAGUS AND PARMIGIANO REGGIANO CHEESE
This healthy, satisfying dish uses green veggies and Barilla Veggie Penne pasta, which is made with tomato and carrots for an additional veggie boost.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- In a large skillet saute garlic and oregano in olive oil until slightly yellow in color.
- Add zucchini and asparagus and saute for 3-4 minutes. Season with salt and pepper.
- Cook pasta 1 minute less than package directions. Drain pasta, reserving 1 cup cooking water.
- Add cooking water to sauce and bring to a simmer.
- Add pasta to sauce and toss.
- Remove from the heat and add Parmigiano Reggiano cheese. Toss to combine and serve.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 46.6 g, Cholesterol 11.7 mg, Fat 14.5 g, Fiber 5 g, Protein 14.4 g, SaturatedFat 3.6 g, Sodium 219.6 mg, Sugar 2.2 g
PENNE WITH ASPARAGUS AND LEMON-PARMESAN CREAM
This is similar but better then a dish served at my favorite restaurant Abruzzo in Hood River, Oregon.
Provided by Ingy1171
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, until it's just tender, about 9 minutes.
- Scoop out 1 cup of the pasta water and set aside, then stir in the asparagus and cook until both the penne and the asparagus are tender, about 2 minutes.
- Drain well and return the asparagus and pasta to the pot along with 3/4 cup of the Parmigiano-Reggiano, cream, 1/2 cup of the reserved pasta water, and 1/2 tsp black pepper. Set over medium heat and cook, stirring for a couple of minutes so cheese melts; add more of the pasta water if mixture becomes dry.
- Stir in the chives, lemon zest and the lemon juice. Season generously with salt, pepper and more lemon juice to taste.
- Serve with a sprinkling of the remaining Parmigiano-Reggiano.
Nutrition Facts : Calories 455.9, Fat 11.7, SaturatedFat 6.4, Cholesterol 29.8, Sodium 362.1, Carbohydrate 74.6, Fiber 11.8, Sugar 1.8, Protein 17.1
PENNE WITH ZUCCHINI, ASPARAGUS AND PARMIGIANO REGGIANO CHEESE
This healthy, satisfying dish uses green veggies and Barilla Veggie Penne pasta, which is made with tomato and carrots for an additional veggie boost.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- In a large skillet saute garlic and oregano in olive oil until slightly yellow in color.
- Add zucchini and asparagus and saute for 3-4 minutes. Season with salt and pepper.
- Cook pasta 1 minute less than package directions. Drain pasta, reserving 1 cup cooking water.
- Add cooking water to sauce and bring to a simmer.
- Add pasta to sauce and toss.
- Remove from the heat and add Parmigiano Reggiano cheese. Toss to combine and serve.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 46.6 g, Cholesterol 11.7 mg, Fat 14.5 g, Fiber 5 g, Protein 14.4 g, SaturatedFat 3.6 g, Sodium 219.6 mg, Sugar 2.2 g
PENNE WITH ZUCCHINI, ASPARAGUS AND PARMIGIANO REGGIANO CHEESE
This healthy, satisfying dish uses green veggies and Barilla Veggie Penne pasta, which is made with tomato and carrots for an additional veggie boost.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- In a large skillet saute garlic and oregano in olive oil until slightly yellow in color.
- Add zucchini and asparagus and saute for 3-4 minutes. Season with salt and pepper.
- Cook pasta 1 minute less than package directions. Drain pasta, reserving 1 cup cooking water.
- Add cooking water to sauce and bring to a simmer.
- Add pasta to sauce and toss.
- Remove from the heat and add Parmigiano Reggiano cheese. Toss to combine and serve.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 46.6 g, Cholesterol 11.7 mg, Fat 14.5 g, Fiber 5 g, Protein 14.4 g, SaturatedFat 3.6 g, Sodium 219.6 mg, Sugar 2.2 g
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