PENNE PASTA IDEAS RECIPES

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CREAMY PENNE PASTA PRIMAVERA RECIPE | ALLRECIPES



Creamy Penne Pasta Primavera Recipe | Allrecipes image

Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.

Provided by gretchen

Categories     Pasta Primavera

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
  • Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Nutrition Facts : Calories 518.3 calories, CarbohydrateContent 65.1 g, CholesterolContent 66.1 mg, FatContent 22.2 g, FiberContent 5.5 g, ProteinContent 18.4 g, SaturatedFatContent 12.1 g, SodiumContent 250 mg, SugarContent 5.5 g

BAKED PENNE PASTA CASSEROLE RECIPE - FOOD.COM



Baked Penne Pasta Casserole Recipe - Food.com image

This recipe is so yummy with A LOT of shredded cheese on top. I'm the "add a dash of this or that" kind of cook, so the measurements on the spices are VERY approximate. You can also add more or less mushrooms to your liking. This is my favorite dish at the moment to make and eat!

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 13

6 ounces dry penne rigate
1 tablespoon olive oil
1/2 medium yellow onion, diced
1 -2 cup sliced mushrooms
2 -3 minced garlic cloves
1/3 lb ground beef
2 teaspoons dried basil
1 pinch dried thyme
2 teaspoons dried parsley
2 teaspoons dried oregano
1 dash black pepper
24 ounces garden style spaghetti sauce
2 -3 cups mozzarella cheese or 2 -3 cups cheddar cheese, grated

Steps:

  • Cook penne according to package directions until almost cooked. Preheat oven to 350*.
  • In a large skillet over medium heat, heat oil, then add onion, garlic and mushrooms; stir fry until onion is translucent. Remove to a plate.
  • Crumble beef in skillet; add basil, thyme, parsley, black pepper and oregano. Cook through; drain.
  • Add onion mixture and spaghetti sauce to beef; cook on low, stirring occasionally, for 10-15 minute Stir in penne.
  • Put mixture in a shallow dish (13x9x2)and cover with shredded cheese. Bake for 30-45 minute Let stand 5 minute before serving.

Nutrition Facts : Calories 356.2, FatContent 16.6, SaturatedFatContent 7.2, CholesterolContent 47.8, SodiumContent 506.6, CarbohydrateContent 32.9, FiberContent 3.2, SugarContent 7.2, ProteinContent 18.5

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I'm a busy nurse, so fast meals are a must. This pasta is a tasty change of pace from potato-ham casseroles. —Kathy Stephan, West Seneca, New York
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Cuisine Europe, Italian
Calories 567 calories per serving
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    12. Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
    13. Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
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