QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
ROASTED RED PEPPER PASTA
This wonderful, creamy pasta recipe has a nice kick from the roasted red peppers.
Provided by This Healthy Table
Categories Main Dishes
Time 25m
Number Of Ingredients 9
Steps:
- Heat a large pot of salted water over high heat. When it's boiling, cook the pasta according to package directions.
- Heat the olive oil in a large skillet or dutch oven. Add the onion and cook it for 5 minutes or until translucent. Then add the garlic and cook it for 30 seconds. Then add the red pepper and stir it in.
- Sprinkle the flour over the onions and stir continuously for 30 seconds. Add the milk and stir occasionally for 2 to 3 minutes or until it thickens. Then add 1/2 cup of the pasta water to the sauce and cook for another 2 minutes until the sauce thickens again.
- Remove the pot from the heat.
- Use an immersion blender or a blender to blitz the sauce so the bell pepper breaks down and the sauce is creamy. Add the sauce back to the pot.
- Add the parmesan cheese to the sauce and stir till it has melted.
- Divide the pasta between bowls and top with the optional additional parmesan and chopped basil.
Nutrition Facts : Calories 508 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 22 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 638 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
BAKED PENNE PASTA CASSEROLE
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!
Provided by jusme
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
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, Fat 16.6, SaturatedFat 7.2, Cholesterol 47.8, Sodium 506.6, Carbohydrate 32.9, Fiber 3.2, Sugar 7.2, Protein 18.5
PENNE PASTA WITH PEPPERS
This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.
Provided by Donna Lasater
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Yield 5
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 79.9 g, Fat 7.8 g, Fiber 5.8 g, Protein 14 g, SaturatedFat 1.3 g, Sodium 9.7 mg, Sugar 8.6 g
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
BAKED PENNE WITH RED PEPPER SAUCE
Make and share this Baked Penne With Red Pepper Sauce recipe from Food.com.
Provided by chia2160
Categories Penne
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Spray pan with cooking spray, add sausage, cook until brown, drain fat, set aside.
- In same pan add onion,garlic, zucchini, red pepper, saute until softened.
- Puree roasted red pepper in blender, add to veggies.
- Add tomato sauce, sausage, spices, simmer for 30 minutes.
- Cook and drain penne.
- In a large casserole add sauce to cover bottom.
- Add remaining sauce to penne, stir.
- Add half of penne to casserole.
- Mix ricotta and egg, spread over penne.
- Top with 1 c mozzarella and some parmesan.
- Add remaining penne, top with remaining cheeses.
- Cover and bake in preheated 350°F oven for 30 minutes, uncover and bake 15 minutes until cheese is slightly browned.
Nutrition Facts : Calories 667.9, Fat 33.7, SaturatedFat 15.4, Cholesterol 116, Sodium 1728.8, Carbohydrate 59.2, Fiber 4.7, Sugar 7.9, Protein 32.5
PENNE WITH SAUSAGE, TOMATO, RED PEPPER IN CREAM SAUCE
This is something I came up with when I didn't allow myself enough time to prepare dinner. The meat and veggies were supposed to be a filling for a stromboli, then I ended up using it for this pasta dish instead. It turned out to be a delicious dinner treat! You can change to ground beef, other peppers, pasta or a different cheese.
Provided by VickyJ
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large heavy skillet over medium heat. Add sausage, onion and garlic. Cook until sausage is no longer pink and onion is translucent, stirring frequently.
- Add bell pepper, tomatoes, cream, salt, and Italian seasoning. Simmer until mixture thickens slightly.
- Cook pasta in a large pot of boiling water until tender.
- Toss sauce with pasta, Parmesan cheese, if desired.
PENNE PASTA WITH MULTI-COLORED PEPPERS
Which in Canada is Salade de pates au poivron, or so they say. I haven't tried this yet because I'm posting it for the WT 06. In the original recipe by Debra Weber, she says you can use 20 small Nicoise or the Kalmata olives, but it would not let me post that so I'm putting it here. This really sounds good.
Provided by Nimz_
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to the pasta directions.
- Drain and toss with 2 tablespoons of the olive oil.
- Cool at room tenperature.
- Heat 2 tablespoons of olive oil in a large saute pan, add the pepper slices and cook for about 10 minutes.
- Drain them on paper towels and reserve.
- Put the basil and garlic in the bowl of a food processor.
- Add the rest of the olive oil, salt and pepper and puree.
- Pour the basil "sauce" over the pasta and toss.
- Add the reserved peppers and olives and toss together.
- To serve divide the penne/pepper salad among 4 plates and garnish each with reserved basil leaves.
Nutrition Facts : Calories 937.4, Fat 69.7, SaturatedFat 9.6, Sodium 7.6, Carbohydrate 75.6, Fiber 11.8, Sugar 2, Protein 8.1
PENNE WITH ROASTED PEPPER MARINARA SAUCE
This is a nice recipe for when you are in the mood for marinara, yet want something a little different. This does make a lot of sauce - we like that, but if you don't you might want to add more pasta. When I made this I used whole wheat rontini instead of penne, and I increased the red pepper flakes. From Cooking Light (March 2001).
Provided by Vino Girl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onion and garlic; sauté for 6 minutes or until tender.
- Add bell peppers and the next 5 ingredients (bell peppers through tomatoes); bring to a boil.
- Reduce heat, and simmer for 20 minutes, stirring occasionally.
- Remove from heat; stir in oil.
- Serve over pasta.
Nutrition Facts : Calories 294, Fat 6, SaturatedFat 0.8, Sodium 1036.5, Carbohydrate 57.5, Fiber 9, Sugar 7.4, Protein 5.9
GARLIC PENNE PASTA
This recipe is so easy to make, tastes great and is a big hit at dinner time. It's even a hit as leftovers! It uses simple ingredients that you always have on hand and you can replace the penne with any pasta you want.
Provided by Taliesen
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 41.9 g, Cholesterol 2.2 mg, Fat 8.9 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.7 g, Sodium 52.9 mg, Sugar 2.1 g
BAKED PENNE
Get the beefy, cheesy dish you want when you follow this baked penne recipe! Put together this ooey-gooey baked penne pasta in just 15 minutes!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine first 4 ingredients in medium bowl; set aside. Brown meat with vegetables in large nonstick skillet. Stir in pasta sauce, cream cheese mixture and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
- Spoon into 2-qt. casserole; top with remaining mozzarella. Cover.
- Bake 20 min. or until heated through, uncovering after 15 min.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE
This is a very easy homemade recipe that has all the traditional tastes of Italy. It's a Penne Rigate dish with Roasted Red Pepper, Artichoke, Onion & Garlic Puree. I happen to love this and so does DH. You have to like roasted red pepper to enjoy this recipe to the fullest extent. It's so simple to prepare as most of the prep is done with a food processor or blender for the puree then you just serve it over your favorite pasta - we like it best over Penne Rigate, but any pasta will do. ** You could also stir in some cooked shrimp or cooked sliced sausage if you want a more hearty dish **
Provided by BlondieItaliana
Categories Penne
Time 17m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Boil water for penne with a dash of salt added.
- Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
- Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
- Stir in olive oil, garlic powder and salt & pepper to taste.
- Cook then drain pasta. Stir in the puree.
- Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
- Serve immediately.
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