PENNE WITH ALMOND PESTO AND GREEN BEANS
Provided by Julia Turshen
Categories Pasta Vegetarian Kid-Friendly Quick & Easy Dinner Parmesan Basil Almond Green Bean Spring Summer Healthy Low Cholesterol Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 8
Steps:
- Pulse garlic, basil, 1/2 cup almonds, and 1 tsp. salt in a food processor until combined. With the motor running, slowly add oil and pulse again until smooth. Transfer to a large bowl.
- Cook penne in a large pot of boiling salted water, stirring occasionally, and add green beans 30 seconds before pasta is al dente. Drain pasta and green beans, reserving 1 cup pasta cooking liquid, and add to pesto. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
- Transfer pasta mixture to a serving bowl or platter and top with Parmesan and remaining 2 Tbsp. almonds. Serve immediately or at room temperature.
PENNE WITH CREAMY GARLIC SAUCE
This delicious pasta dish came off the back of San Giorgio's Penne Rigate pasta box. We love it. Sometimes I add sauteed chicken breast to it for a complete meal.
Provided by Realtor by day
Categories Penne
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- Meanwhile, in small saucepan, melt butter; add garlic (I add the extra olive oil now).
- Cook over medium heat 1 minute.
- Add flour; cook 1 minute, stirring constantly.
- Stir in broth and milk or cream.
- Cook, stirring frequently, until sauce boils and thickens.
- Add parsley, salt, pepper and Parmesan cheese; stir until cheese is melted.
- Toss hot pasta with sauce; serve immediately.
PENNE IN PARMESAN CREAM SAUCE
Incredibly rich side....not a recipe for dieters, but it tastes absolutely heavenly! Adding a little cream to the leftovers and stirring will help the leftovers be creamy.
Provided by noway
Categories Penne
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, preferably al dente. Drain and set aside.
- Meanwhile, melt butter in medium saucepan until it starts to bubble and foam. Pour in cream and bring to a boil.
- Add the cooked pasta, stirring to coat well; then stir in the Parmesan cheese until well combined.
- Season with salt and pepper as desired.
PENNE IN ALMOND SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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 and reserve about 1 cup of the pasta water.
- In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste
- Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.
PENNE IN ALMOND SAUCE
How to make Penne in Almond Sauce
Provided by @MakeItYours
Number Of Ingredients 12
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 and reserve about 1 cup of the pasta water.
- In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste
- Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.
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LIGHTER PENNE ALLA VODKA RECIPE | FOODIECRUSH.COM
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4.9/5 (7)Total Time 25 minsCategory Main Course, Side DishCalories 678 per serving
- Cook the penne pasta in salted water according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta.
- In a dutch oven or a large skillet with at least 3-inch high sides, heat the olive oil over medium heat. Add the onions and the garlic and stir to coat. Cook for 2-3 minutes, stirring occasionally so the garlic doesn't burn, then set the temperature to low and season with kosher salt and the red pepper flakes. Cook until the onions are soft and lightly golden, about 5 minutes, stirring occasionally.
- Bring the heat back up to medium, add the vodka and cook for another 4-5 minutes or until the vodka has reduced by half.
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- Heat up a nonstick pan and combine all the ground carrots, almond milk, almond flour, salt, pepper and garlic. Stir and Let it boil for 7-10 minutes stirring between intervals to make sure there are no lumps and to avoid sticking at the bottom.
CREAMY CHICKEN PENNE WITH PESTO AND BROCCOLI - FOODIECRUSH
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5/5 (6)Estimated Reading Time 6 mins
- Trim the chicken thighs of any extra fat and season both sides with kosher salt and freshly ground black pepper. Add 1 tablespoon of olive oil to a 10-inch skillet and heat over medium high heat. Add the chicken breasts (you may need to cook in batches with the additional tablespoon of olive oil) being sure not to crowd the chicken. Cook on each side for 5 minutes or until golden brown on each side. Transfer to a platter to rest. Wipe out the skillet and save to cook the creamy sauce in.
- Meanwhile, bring a large stock pot of water to a boil and season generously with kosher salt. Add the pasta noodles and cook according to the package directions or until al dente. Use a slotted spoon to transfer the noodles to a colander to drain and reserve the pasta cooking water in the pasta cooking pot. Add the broccoli to the pasta water and cook for 1 minute, then drain over the pasta noodles and transfer to a large bowl.
- Melt the butter in the reserved skillet over medium heat. Add the garlic and cook, stirring constantly, for 30 seconds or until fragrant. Add the red bell pepper and cook for another 3-4 minutes or until the pepper begins to soften. Stir in 2 cups of the almond cashew milk, reserving 1/2 cup to put in a glass jar fitted with a lid. Raise the heat to medium high, and cook, stirring often, until the milk reduces by one third. Add the flour to the jar containing the remaining 1/2 cup almond milk, cover with a tight fitting lid, and shake well to combine. Pour into the skillet and stir into the almond milk mixture, then cook until the sauce thickens and coats the back of a spoon. Stir the jar of pesto sauce into the cream mixture until well combined, and season with kosher salt and freshly ground black pepper to taste. Pour the sauce over the pasta noodles and stir to combine.
- Slice the chicken breasts into strips and top over the pasta. Garnish with Parmesan cheese and fresh basil if desired.
DAIRY-FREE PENNE ALLA VODKA - SHARE THE PASTA
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- Meanwhile, heat olive oil in large skillet set over medium heat; cook onion, oregano, half of the hot pepper flakes, salt and pepper for 3 to 5 minutes or until onion is slightly softened.
- Remove skillet from heat. Add vodka; return to heat and cook for 1 minute. Stir in tomato sauce; bring to boil.
- Reduce heat to medium-low; stir in almond milk and simmer for 5 to 10 minutes or until thickened slightly. Add pasta to skillet; cook, tossing, for 1 to 2 minutes or until well coated.
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