PENNE PASTA WITH VEGGIES
This is a hot pasta dish that is colorful and a great dish to pass at a dinner party.
Provided by TMOWERY
Categories World Cuisine Recipes European Italian
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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. Toss with olive oil.
- In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. Set aside.
- In a large skillet over medium heat, melt butter. Saute garlic with prosciutto and sun-dried tomatoes until heated through. Toss with penne, roasted vegetables and Parmesan. Place in a 9x13 inch baking dish.
- Bake in preheated oven 30 to 40 minutes, until hot.
Nutrition Facts : Calories 522.4 calories, Carbohydrate 42.5 g, Cholesterol 69 mg, Fat 31.8 g, Fiber 4 g, Protein 19.9 g, SaturatedFat 15.5 g, Sodium 785.7 mg, Sugar 3.1 g
PASTA WITH FRESH VEGETABLES
Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
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.
ROASTED VEGETABLE FETA PASTA
Loaded with a ton of healthy veggies, this feta pasta dish is budget-friendly, hearty, and oh-so-flavorful!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pasta
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Toss vegetables with olive oil, garlic, and seasonings in a 9x13 baking dish. Nestle the block of feta into the middle of the veggies.
- Roast for 15 minutes. Stir the vegetables and roast an additional 10-15 minutes or until vegetables are tender. Broil 2-3 minutes to lightly brown the cheese.
- While the tomatoes are baking, cook pasta al dente in salted water. Drain but be sure to reserve at least 1 cup of water.
- Gently stir the feta and vegetables in the baking dish.
- Mix in pasta adding enough pasta water to make a creamy sauce.
- Stir in fresh basil, season with salt & pepper to taste, and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 440 kcal, Carbohydrate 29 g, Protein 13 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 50 mg, Sodium 650 mg, Fiber 3 g, Sugar 7 g
PENNE PASTA SALAD WITH SPINACH AND TOMATOES
With a triple hit of seasonings from McCormick®, this penne pasta salad with spinach, tomatoes and mozzarella is a summer potluck showstopper.
Provided by McCormick
Categories Salad and Dressings,
Yield 8
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package. Drain well.
- Meanwhile, mix oil, vinegar, marjoram, rosemary, garlic powder, crushed red pepper and salt in large bowl with wire whisk until well blended. Add pasta and spinach; toss to coat well. Add tomatoes and cheeses; toss gently to mix.
- Serve warm or at room temperature.
Nutrition Facts : Calories 218 Calories
BAKED PENNE WITH SAUSAGE, ZUCCHINI, AND FETA
Shake things up on pasta night with baked penne made with chicken sausage, zucchini, and feta. It's a healthier option that the whole family will enjoy.
Provided by Kelli McGrane
Categories Pasta
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F and bring a large pot of water to a boil.
- Place penne in boiling water and cook for 10 minutes, or until al dente. Drain and transfer to a large mixing bowl. Set aside.
- While pasta cooks, place a large skillet over medium-high heat and add 1 teaspoon oil.
- Once oil is hot, add crumbled sausage to skillet and cook until starting to brown and cooked through, about 5 minutes. Remove from pan and transfer to a paper towel-lined plate to drain.
- Return the same skillet to medium-high heat add 1 tablespoon oil. Once oil is hot, add zucchini, garlic, salt, and pepper. Cook until zucchini is softened, about 8 minutes, stirring occasionally.
- Whisk together flour and chicken broth. Add mixture to the pan, stir, and cook another 2 minutes, or until mixture has thickened.
- Add zucchini, cooked sausage, cottage cheese, and about half of the feta to the mixing bowl with the pasta. Stir well to combine.
- Lightly grease a 9-by-13-inch baking pan with cooking oil spray. Pour pasta mixture in the pan. Sprinkle reserved feta on top.
- Bake for 20 minutes, or until cheese is bubbling and pasta is lightly browned on top. Remove from oven and set aside to cool for 5 minutes before serving.
Nutrition Facts : ServingSize 1 large scoopful, Calories 466 calories, Sugar 4.2 g, Sodium 880.5 mg, Fat 16.1 g, SaturatedFat 6 g, TransFat 0 g, Carbohydrate 73.5 g, Fiber 7.1 g, Protein 21.6 g, Cholesterol 55.2 mg
PENNE WITH SHRIMP, FETA, AND SPRING VEGETABLES
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
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 PASTA WITH FETA AND SUMMER VEGETABLES
Make and share this Penne Pasta With Feta and Summer Vegetables recipe from Food.com.
Provided by An_Net
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in boiling salted water until al dente. Drain with a little olive oil.
- Heat olive oil in a frying pan add garlic, zucchini and both capsicums and stir over high
- heat for 2-3 mins or until vegetables are tender.
- Add tomatoes and cook for a further 30 seconds.
- Stir in feta cheese, olives and thyme.
- Cook 1 minute more and season to taste.
- Toss vegetable/cheese mixture through the pasta and garnish with chopped herbs.
Nutrition Facts : Calories 846.8, Fat 38.1, SaturatedFat 9.8, Cholesterol 33.4, Sodium 873.9, Carbohydrate 115.4, Fiber 18.7, Sugar 7.9, Protein 17.8
ROASTED VEGETABLE PASTA
This easy roasted vegetable pasta is one of our favorite weeknight dinners. The combination of veggies listed below is excellent, but feel free to swap in whatever you have on hand.
Provided by Jeanine Donofrio
Categories Main dish
Time 45m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
- In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
- Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
- Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
- Garnish with more fresh herbs and a generous drizzle of olive oil.
CHICKEN PENNE WITH GRILLED VEGGIES AND FETA CHEESE
This all-in-one-dish makes a delightful summer meal - and most of the cooking is done on the grill! In a large serving dish, mix together cooked penne, diced tomatoes, olives and crumbled feta cheese. Add grilled chicken, zucchini, peppers, portobella mushrooms, and toss....Dinner's Ready!!
Provided by Chef mariajane
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a resealable plastic bag, combine 3 tablespoons canola oil and balsamic vinegar. Add chicken, and marinate for 30 minutes,. heat grill.,.
- Heat a medium skillet over medium-high heat; add 1 tablespoons oil and sauté garlic about 1 minute. Add drained tomatoes and olives; cook over medium heat for 4-5 minutes. Reduce heat to simmer. Keep warm.
- Remove chicken from marinade and season with salt and pepper; discard marinade. In a bowl, toss zucchini, red and yellow peppers, and portabellas with remaining 1 tablespoons oil; season with salt and pepper .
- Place chicken and veggies on hot grill. Cook 5 minutes per side or until chicken is done and veggies are tender. Slice chicken on the diagonal in 1/4-inch slices, and veggies in bite-size pieces.
- In a large bowl, toss pasta, tomato and olive mixture, grilled chicken vegetables and feta. Season with salt and pepper. Garnish with chopped parsley. serve,.
Nutrition Facts : Calories 585.1, Fat 28.2, SaturatedFat 7.5, Cholesterol 61, Sodium 561.1, Carbohydrate 61.1, Fiber 10.3, Sugar 7, Protein 26.1
PENNE WITH BROILED VEGETABLES AND FETA CHEESE
Categories Salad Cheese Pasta Vegetable Side Broil Picnic Quick & Easy Feta Mint Zucchini Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Preheat broiler. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta and place in large bowl.
- Meanwhile, combine zucchini and bell pepper in medium bowl. Add 3 tablespoons vinaigrette and toss to coat. Arrange vegetables on broiler pan; sprinkle with pepper. Broil vegetables until just tender and beginning to brown, stirring occasionally, about 10 minutes.
- Add vegetables to bowl with pasta. Mix in remaining vinaigrette, cheese and mint. Season with salt and pepper.
30 WAYS TO COOK PENNE PASTA
This collection of easy Penne Pasta Recipes will give you plenty of ideas to cook with your favorite pasta shape. For something super simple, try this olive oil garlic penne:
Provided by GypsyPlate
Categories Pasta Recipes
Number Of Ingredients 5
Steps:
- Cook penne according to directions on package.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté 1-2 minutes, until garlic starts to get fragrant.
- Toss in pasta and season with salt and pepper.
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ITALIAN PENNE PASTA SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.7/5 (7)Total Time 15 minsCategory Main CourseCalories 277 per serving
- Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
- While the pasta is cooking, combine the tomatoes, oil, vinegar, garlic, salt, and pepper in a medium-size bowl. Stir and let sit while assembling the rest of the salad.
- In a large mixing bowl, combine the cucumbers, olives, red onion, and cooked pasta. Add the tomatoes and all of the juices from the bowl. Stir to coat everything in the dressing.
- Sprinkle with basil and parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat. Enjoy!
PASTA WITH GRILLED VEGETABLES AND FETA RECIPE - BON APPéTIT
From bonappetit.com
Servings 6
- Prepare barbecue (medium-high heat). Drain all marinade from feta cheese into large bowl. Add bell pepper strips, onion wedges, and cherry tomatoes to marinade in bowl; sprinkle with salt and pepper and toss to coat. Thread cherry tomatoes on skewers. Grill all vegetables until tender and slightly charred, about 15 minutes for onion wedges, 10 minutes for bell pepper strips, and 5 minutes for cherry tomatoes. Return vegetables to same bowl. Sprinkle with 1 1/2 tablespoons oregano; toss to blend.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally; drain.
- Add pasta and feta cheese to bowl with grilled vegetables; toss to coat. Season to taste with salt and pepper. Sprinkle with remaining 1/2 tablespoon oregano and serve.
PENNE WITH SUMMER VEGETABLES RECIPE
From womansday.com
Cuisine ItalianTotal Time 2 hrs 45 minsServings 4Calories 488 per serving
- Heat oven to 275 degrees F. On a large rimmed baking sheet, gently toss the tomatoes and garlic with the olive oil, thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- Roast until the tomatoes have reduced a quarter in size and are just beginning to dry around the edges, 2 to 2 1/2 hours.
TOMATO AND FETA PASTA WITH BASIL - THE LIVE-IN KITCHEN
From theliveinkitchen.com
5/5 (4)Total Time 25 minsCategory Main CourseCalories 512 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
- Meanwhile, heat the oil and tomatoes in a large skillet over medium heat, stirring occasionally, until the tomatoes start to break down, 6 to 8 minutes.
- Add the cheese and cook another couple of minutes until warm and melty. Remove from the heat and stir in the basil.
ROASTED RED PEPPER, SPINACH & FETA PENNE PASTA RECIPE ...
From eatingwell.com
5/5 (5)Total Time 20 minsCategory Healthy Pasta And Noodle RecipesCalories 377 per serving
- Bring a large pot of water to a boil and cook penne according to package directions; drain and return to pot.
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned. Add roasted red peppers, spinach, salt and pepper; cook, stirring, until the spinach is just wilted, about 4 minutes.
PASTA SALAD WITH FETA AND ROASTED VEGETABLES - EMILY BITES
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Estimated Reading Time 2 mins
- Fill large pot with water, and place over high heat to boil. Preheat grill or grill pan over medium-high heat.
- Trim ends off eggplant. Slice in half then into 3/4″ strips lengthwise. Place in colander in the sink, toss with salt and let sit for about 10 minutes. While eggplant is sitting, trim the ends off of your zucchini and cut each one into thirds, lengthwise. After 10 minutes, rinse eggplant and pat dry with a paper towel.
- Toss eggplant and zucchini strips with 1 T. olive oil. Place on grill or grill pan and cook for 8 minutes, turning once halfway through. You might have to work in two batches. Place grilled eggplant and zucchini onto a cutting board to cool.
PENNE WITH SPINACH AND FETA RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (2)Total Time 28 minsServings 4Calories 282 per serving
- Meanwhile, warm the olive oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, 4 minutes. Add garlic and cook, stirring, 30 seconds. Add tomatoes and broth; bring to a simmer, and cook 5 minutes or until the tomatoes soften and some liquid evaporates. Use a wooden spoon to lightly crush tomatoes. Slowly stir in spinach or arugula; cook, stirring, 2 minutes or until leaves wilt.
- Drain pasta. In serving bowl, toss pasta with warm tomato-spinach sauce. Season with salt and pepper. Garnish with cheese.
BAKED PENNE PASTA WITH SPINACH AND FETA RECIPE - CHOWHOUND
From chowhound.com
Cuisine ItalianTotal Time 1 hr 10 minsCategory Main DishCalories 518 per serving
- In a large pot of boiling, salted water, cook the pasta to al dente according to package directions.
PENNE WITH ROASTED CAULIFLOWER AND FETA | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanCategory DinnerServings 4Total Time 30 mins
- Place cauliflower and onion in prepared pan. Sprinkle with 1/4 teaspoon salt and the pepper and lightly spray with olive oil nonstick spray. Toss to coat and spread vegetables in single layer. Roast until crisp-tender, about 15 minutes. Stir in garlic and 2 teaspoons oregano. Spray again with nonstick spray and roast until vegetables are tender, about 5 minutes longer.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup pasta cooking water.
- Return pasta to same pot. Stir in cauliflower mixture, feta, oil, remaining 1/2 teaspoon salt, and enough of reserved cooking water to evenly moisten pasta and vegetables. Divide evenly among 4 plates and sprinkle with additional oregano and fresh mint, if using.
PENNE WITH KALE AND FETA CHEESE RECIPE - FOOD & WINE
From foodandwine.com
Servings 4-6Total Time 35 minsCategory Kale
- Boil pasta and kale together in a large pot of boiling salted water until the pasta is al dente and the kale is tender. Drain the pasta and kale in a colander.
- While the pasta and kale are cooking, in a medium saucepan, heat the butter over medium high heat until hot. Whisk in the flour and cook, stirring, 2 minutes. Whisk in the milk in a steady stream and bring to a boil, whisking. Boil the milk sauce until slightly thickened, about 5 minutes. Stir in half the feta and 1/2 teaspoon each salt and pepper. Toss the sauce with the pasta and kale, then season to taste with salt and pepper. Sprinkle the remaining feta over the pasta and serve.
GREEK PASTA SALAD WITH FETA - NEIGHBORFOOD
From neighborfoodblog.com
5/5 (1)Total Time 30 minsCategory PastaCalories 175 per serving
- Cook the pasta in salted water according to package directions. Drain and rinse with cold water to stop the cooking.
- Throw the pasta, all the veggies, the crab, and the feta cheese together in a large bowl. Toss to combine.
- In a jelly or jam jar, combine all the dressing ingredients. Screw the lid on extra tight and shake for about 2 minutes or until well combined. Pour over the salad ingredients and stir to coat. Chill until ready to serve.
PASTA WITH BASIL, TOMATOES, AND FETA RECIPE | MYRECIPES
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5/5 (9)Calories 347 per servingServings 4-6
- In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.
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