One Pot Penne With Zucchini And Parmesan Food
ONE-POT PENNE WITH ZUCCHINI AND PARMESAN
This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
- Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.
PARMESAN PENNE
My mother was not much of a cook. So I credit my husband for encouraging me to experiment in the kitchen. This is a fantastic all-in-one meal that features both a cream sauce and a meat sauce.-Vera Soghomonian, Maple Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended. , Drain pasta. Add the remaining cheese and butter; toss to coat. , Spread a third of the meat mixture in a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
Nutrition Facts :
PENNE WITH ZUCCHINI AND RICOTTA CHEESE
Make and share this Penne With Zucchini and Ricotta Cheese recipe from Food.com.
Provided by Helena 3
Categories Lunch/Snacks
Time 15m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Boil the Water,and add salt.
- Boil the zucchini for about 2 min, let it cool off.
- Cut it in pices of 1 cm.
- Heat the Oil in a pan. Frie the garlic until soft, add the zucchini and let it fry on lowheat.
- Boil the pasta.
- When the pasta is ready drain it from water and add the zucchini, and basil.
- Mix it with the ricotta cheese.
- Serve with parmesan.
Nutrition Facts : Calories 630.4, Fat 17.2, SaturatedFat 7, Cholesterol 35.7, Sodium 90.1, Carbohydrate 104, Fiber 14.2, Sugar 4.1, Protein 20.8
PENNE WITH ZUCCHINI AND RICOTTA
This is one of my all time favorites and it is super easy. I love zucchini and pasta dishes. Combined, it is fantastic. I will usually throw in some extra veggies; mushrooms, red peppers, onions, - whatever I have in my fridge that would be yummy.
Provided by Chef Kymba
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat oil and garlic on medium 2 minutes, or until garlic is golden.
- Add zucchini, salt and pepper.
- Cook over medium heat 6-7 minutes.
- Meanwhile, cook pasta according to package directions, al dente.
- Drain, reserving 1/2 cup cooking water.
- Add penne and reserved cooking water to skillet.
- Add ricotta and Parmesan cheeses and marjoram.
- Toss ingredients in skillet 3 minutes over medium heat, or until sauce thickens.
Nutrition Facts : Calories 222.5, Fat 6.8, SaturatedFat 2.3, Cholesterol 10, Sodium 389.2, Carbohydrate 34.3, Fiber 5.2, Sugar 1.4, Protein 7.8
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- Bring a large pot of water to a boil; add penne, and cook 7-9 minutes or until al dente. Drain penne, reserving 2 tablespoons of the pasta water.
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