Asparagus And Sweet Pepper Penne Rigate Food

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PENNE RIGATE WITH CHICKEN



Penne Rigate With Chicken image

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

13 1/4 ounces whole wheat penne rigate
2 tablespoons olive oil
1 yellow pepper, chopped
1 onion, chopped
2 garlic cloves, minced
26 ounces pasta sauce, your favorite flavor
3 chicken breasts, cooked
2 tablespoons basil, chopped

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



Penne with Asparagus and Peppers image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 (9-ounce) package frozen cut asparagus
3/4 cup chicken stock
1/2 cup frozen chopped onion
1 teaspoon crushed garlic
1/2 cup roasted red pepper, cut into 1/2-inch strips
1/2 cup roasted yellow pepper, cut into 1/2-inch strips
1 teaspoon Italian seasoning
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon balsamic vinegar
12 ounces penne pasta, cooked per package directions
1/4 cup grated Parmesan

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)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

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



Low Calorie Shrimp Asparagus Penne With Red Pepper Cream Sauce image

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

2 (20 ounce) containers digiorno low-fat alfredo sauce
1/2 lb chopped asparagus
1 tablespoon italian seasoning
48 shrimp, peeled and deveined (50-61ct)
1 lb penne rigate
1 (8 ounce) can tomato sauce
1 red bell pepper
8 ounces fresh sliced mushrooms
1 tablespoon crushed red pepper flakes
1 tablespoon creole seasoning

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



Asparagus and Shrimp Penne Pasta image

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

1 lb asparagus spear, cut into 1-inch pieces
1/2 cup garlic & herb salad dressing mix, prepared and divided
1 lb cleaned medium shrimp
1 large red pepper, cut into thin strips
2 cups penne pasta or 2 cups ziti pasta, uncooked
4 ounces feta cheese

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



Three Vegetable Penne with Tarragon-Basil Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound penne or whole-wheat penne rigate pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
2 handfuls, 1/4 pound, haricots verts (thin green beans) trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup chopped tarragon leaves (10 to 12 stems)
1 lemon, zested
Handful flat-leaf parsley
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus more to pass at table
Coarse black pepper
1/3 cup extra-virgin olive oil, eyeball it

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



Penne Rigate With Ricotta image

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

1 lb penne rigate
2 tablespoons butter
1 tablespoon parsley
1/2 cup ricotta cheese
1 pinch nutmeg
1 pinch ground cinnamon
1 pinch salt
1 pinch pepper
1/2 cup heavy whipping cream
1 teaspoon better than bouillon seasoned vegetable stock base
1 small sweet onion
1 dash minced garlic
1 dash seasoning salt
1 dash garlic salt

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



Chicken Penne Rigate image

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

1 lb penne rigate
1 1/2 lbs chicken tenders, cut into bite size pieces
26 ounces garlic and onion pasta sauce
2 teaspoons crushed rosemary
2 teaspoons thyme
1 tablespoon parsley
1/2 tablespoon oregano
1/2 tablespoon basil
1 medium onion, quarted
1 medium green pepper, quartered 2x
3 tablespoons olive oil
parmesan cheese

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



Penne With Asparagus and Cream Sauce image

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

1 lb dry penne pasta
1 1/2 lbs fresh asparagus
1 teaspoon olive oil
3 tablespoons butter
5 garlic cloves, minced
2 tablespoons whole wheat flour
1/4 cup white wine
4 tablespoons heavy cream
1 cup skim milk
2 teaspoons dried basil
4 ounces aged gouda cheese, shredded
salt and pepper
2 ounces walnuts, toasted and chopped (optional)

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



Penne with Shrimp, Feta, and Spring Vegetables image

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

Coarse salt and ground pepper
12 ounces penne rigate (ridged)
1 pound asparagus, trimmed, cut into 1-inch lengths
1 pound peeled and deveined frozen shrimp, thawed
8 ounces snow peas, trimmed and halved on the diagonal
3 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 cup crumbled feta (4 ounces)
1/4 cup thinly sliced fresh mint leaves

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



Penne Rigate With Prosciutto, and Snow Peas in a Truffled Cream image

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

1 lb whole wheat penne
1 tablespoon olive oil
1 1/2 cups heavy cream
2 garlic cloves, chopped
8 tablespoons truffle butter
1/2 cup dry white wine
1/2 lb prosciutto, julienned
3/4 cup spring peas (I prefer Fava beans, peel the fava beans)
sea salt
1 tablespoon white truffle oil
1 cup fresh spinach
1 tablespoon chopped fresh basil
1/4 cup freshly grated parmigiano

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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  • 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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