Confetti Penne Pasta Food

CAPONATA PASTA

Caponata pasta image

Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your five-a-day into one delicious meal

Provided by Cassie Best

Categories Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 10

Ingredients

4 tbsp olive oil (or use the oil from your chargrilled veg, see below)
1 large onion, finely chopped
4 garlic cloves, finely sliced
250g chargrilled Mediterranean veg (peppers and aubergines, if possible) from a jar, pot or deli counter, drained if in oil (you can use this oil in place of the olive oil) and roughly chopped
400g can chopped tomatoes
1 tbsp small capers
2 tbsp raisins
350g rigatoni, penne or another short pasta shape
bunch basil leaves, picked
parmesan (or vegetarian alternative), shaved, to serve

Steps:

Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time - the sweeter the better). Add the garlic for the final 2 mins of cooking time.
Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan

Nutrition Facts : Calories 542 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium

CONFETTI PENNE PASTA

Confetti Penne Pasta image

This is a creation born out of loving Italian and Mexican food. It's colorful, has texture, has kick and three food groups. One dish meal, quick and easy and so good the family won't mind the veggies!

Provided by Gingerbee

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 25

Ingredients

4 boneless chicken breasts, cut in strips
1 teaspoon salt
1/4 teaspoon black pepper
2 (15 ounce) cans sweet corn (drained)
1 large sweet red pepper (diced 1/2-inch pieces)
2 medium zucchini, unpeeled (diced 1/2-inch pieces)
4 tablespoons olive oil
2 tablespoons butter
4 fresh garlic cloves (finely minced or pressed)
1 large onion (quartered and sliced thin)
1 carrot (grated)
2 celery ribs (cut on diagonal)
1 tablespoon oregano (dried)
1 tablespoon basil (dried)
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper
1 1/2 tablespoons brown sugar
1 1/2 teaspoons ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper flakes
1 (8 ounce) can pitted black olives (drained, sliced)
1 (8 ounce) can tomato sauce
1 teaspoon white vinegar
1 lb penne pasta

Steps:

Slice chicken breasts into thin strips.
Place in bowl; season with salt, pepper and 2 cloves of pressed garlic.
Set aside covered for 1/2 hours.
In a large fry pan, over med-high heat, brown chicken strips in olive oil.
Remove chicken with slotted spoon from pan and set aside into a clean bowl.
In the same fry pan, lightly sauté onions and 2 cloves of garlic for 2 minutes.
Add cumin, hot pepper flakes and stir for 2 minutes more just to release flavor of cumin and heat of pepper flakes.
Add corn, celery, red peppers, brown sugar, Worcestershire and vinegar stirring to loosen chicken flavor bits in the pan and to "deglaze" the pan and cook for 2 minutes more.
Add tomato sauce, grated carrot, black olives, garlic powder, onion powder, dried basil, oregano and return chicken to the pan along with any juices left from the chicken in the bowl.
Cook mixture covered over medium heat just until peppers and zucchini are tender; 15-20 minutes (or the way you like them--soft or crunchy?).
Adjust salt and pepper to taste.
Remove from heat and stir in 2 tablespoons of cold butter.
This will smooth the sauce out.
Cook and drain pasta.
Toss with confetti sauce and serve.

Nutrition Facts : Calories 785.5, Fat 29.6, SaturatedFat 7.3, Cholesterol 72, Sodium 1066.6, Carbohydrate 105.4, Fiber 16.4, Sugar 14, Protein 33.1

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