PENNE RIGATE WITH CHICKEN
Make and share this Penne Rigate With Chicken recipe from Food.com.
Provided by MA HIKER
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Saute pepper, onion, and garlic in olive oil until tender.
- Stir in pasta sauce, chicken and basil.
- Simmer 5 minutes.
- Serve sauce mixture over pasta.
Nutrition Facts : Calories 736.6, Fat 22.6, SaturatedFat 4.7, Cholesterol 69.6, Sodium 964.6, Carbohydrate 97.5, Fiber 9.4, Sugar 17.6, Protein 40.9
PENNE WITH ASPARAGUS AND PEPPERS
Steps:
- In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to 1/4 cup, about 8 to 10 minutes.
- Stir in remaining ingredients, except cheese. Toss with hot, cooked pasta. Top with cheese and serve hot.
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
LOW CALORIE SHRIMP ASPARAGUS PENNE WITH RED PEPPER CREAM SAUCE
This in addition to a salad makes for a great 500 calorie meal. We've found that it freezes incredibly well, and divides perfectly into 10 ounce portions.
Provided by Janda Potamus
Categories Penne
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preparing Penne:.
- In a large stockpot, add 4 quarts of water and 1 tbsp crushed red pepper and bring to a boil.
- Add the 16oz package of penne rigate and stir every 2-3 minutes, maintaining a rolling boil. After approximately 14 minutes (time may vary slightly depending on brand of pasta) drain pasta and rinse in cold water to keep the pasta from cooking further.
- Let pasta sit for 5 minutes after the rinse, and the starchiness will come back to the surface of the pasta, allowing the sauce to stick to each noodle.
- Red Pepper and Tomato Cream Sauce:.
- Dice red bell pepper and saute in a small skillet until it begins to soften.
- Add fresh sliced mushrooms and saute for an additional 3 minutes.
- Blanch chopped asparagus in a pan with 2 cups of water for 4 minutes, then drain.
- Season shrimp with creole seasoning and fry in a large skillet.
- Add alfredo sauces, shrimp, pepper-mushroom mixture, italian seasoning, tomato sauce, and asparagus to a sauce pan, and bring to a simmer. Reduce heat to low and add penne.
ASPARAGUS AND SHRIMP PENNE PASTA
It's that time of year for everyone to eat their fill of fresh asparagus! I found this from Kraft and thought it looked wonderful.
Provided by nonnie4sj
Categories Penne
Time 27m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook asparagus in 1 tablespoons of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently.
- Add shrimp and red pepper; cover.
- Cook 5 minutes or until shrimp turn pink and vegetables are crisp-tender, stirring occasionally.
- Meanwhile, cook pasta as directed on package.
- Drain pasta; place in large serving bowl.
- Add remaining dressing, asparagus mixture and cheese; toss lightly.
- Serve immediately or cover and refrigerate until chilled.
Nutrition Facts : Calories 281.9, Fat 6.5, SaturatedFat 3.4, Cholesterol 133, Sodium 347.9, Carbohydrate 34, Fiber 5.9, Sugar 3, Protein 22.9
THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2 inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table. ;
PENNE RIGATE WITH RICOTTA
Make and share this Penne Rigate With Ricotta recipe from Food.com.
Provided by Mrs. K
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil Penne Rigate (directions on box).
- Cut onions into slices.
- Place onions into pan along with 2 tablespoons of butter and 1/2 cup of water cook until onions are tender.
- Add 1 tablespoon of parsley, 1/2 cup ricotta cheese, 1 pinch nutmeg, 1 pinch cinnamon, 1/2 cup of heavy whipping cream, 1 teaspoon of Vegetable stock and stir.
- Then add the Penne Rigate, sprinkle minced garlic, and seasoned salt and garlic salt and mix.
- Now You Can Enjoy!
Nutrition Facts : Calories 637.9, Fat 22.5, SaturatedFat 13.4, Cholesterol 71.7, Sodium 134.7, Carbohydrate 88.7, Fiber 4, Sugar 3.9, Protein 19.2
CHICKEN PENNE RIGATE
Make and share this Chicken Penne Rigate recipe from Food.com.
Provided by Holley Mc
Categories Penne
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in 12-inch skillet.
- Add onion and pepper and cook until tender.
- Add chicken and cook throughly.
- Add sauce and spices.
- Cook pasta according to package directions.
- Once all is done, add pasta to large bowl or dish and cover with sauce. Top with fresh ground Parmesan cheese.
Nutrition Facts : Calories 359.4, Fat 7, SaturatedFat 1.2, Cholesterol 49.4, Sodium 59.5, Carbohydrate 44.8, Fiber 2.4, Sugar 2, Protein 27.4
PENNE WITH ASPARAGUS AND CREAM SAUCE
A beautifully simple garlicky cream sauce, roasted asparagus and whole wheat penne come together for an excellent vegetarian meal.
Provided by merron-iru kami
Categories Penne
Time 30m
Yield 8-16 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pasta according to box directions.
- While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
- Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
- Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
- Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
- Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
- Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.
PENNE WITH SHRIMP, FETA, AND SPRING VEGETABLES
Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
- To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.
Nutrition Facts : Calories 638 g, Fat 20 g, Fiber 5 g, Protein 42 g
PENNE RIGATE WITH PROSCIUTTO, AND SNOW PEAS IN A TRUFFLED CREAM
This is a dish full of flavor. It happens to be one of my favorite pasta dishes. I chose the penne pasta so the ridges would grab the sauce, which is absolutely delectable... Made up of a truffled cream sauce then tossed with prosciutto, spring peas or fava beans and parmigiano cheese. You will love this dish...
Provided by Flavor VIsion
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta al dente. Set aside.
- In a heavy sauce pan sauté the garlic with the olive oil, about 2 minutes then add the spinach, peas and the white wine and reduce 50%.
- Once reduced add the cream, truffle butter, prosciutto, and bring to a simmer.
- Finally add the cooked pasta; turn the heat to high and cook until the pasta is fully coated, shake the pan vigorously to prevent sticking.
- Season to taste with salt, add the truffle oil, fresh basil, and the grated parmigiano, toss.
- You can add fresh ground pepper to top it off if you like. Serve immediately.
Nutrition Facts : Calories 788.2, Fat 38.1, SaturatedFat 21.3, Cholesterol 122.3, Sodium 51.7, Carbohydrate 94.3, Fiber 11.3, Sugar 2.2, Protein 20.5
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PENNE WITH ASPARAGUS, PEAS, MUSHROOMS AND CREAM …
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5/5 Total Time 40 minsAuthor Grace Parisi
- Preheat a cast-iron grill pan. Brush the asparagus with olive oil and season lightly with salt and pepper. Grill the asparagus over high heat, turning, until it is lightly charred and very tender, about 6 minutes. Cut the asparagus into 1-inch lengths.
- In a very large, deep skillet, heat the 3 tablespoons of olive oil. Add the shallots and cook over moderate heat until fragrant, about 1 minute. Add the shiitake, season with salt and pepper and cook, stirring once or twice, until the mushrooms are golden and tender, about 8 minutes. Add the cream and bring to a boil. Simmer until slightly reduced, about 4 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
- Add the pasta to the skillet along with the asparagus, peas and grated cheese and toss well. Add the reserved pasta water and simmer, tossing, until the pasta is nicely coated. Season the pasta with salt and pepper and stir in the parsley. Serve right away.
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