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.
PASTA PROVENCALE
Make and share this Pasta Provencale recipe from Food.com.
Provided by KittyKitty
Categories Penne
Time 10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.
Nutrition Facts : Calories 189.5, Fat 6.6, SaturatedFat 1.5, Cholesterol 3.7, Sodium 319.8, Carbohydrate 29.1, Fiber 5.3, Sugar 5.2, Protein 6.3
PENNE PROVENCAL
A hearty, satisfying vegetarian main dish. This is also good served as a side dish with grilled meat or poultry.
Provided by Ginny Sue
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in boiling water to desired doneness.
- Drain and set aside.
- Meanwhile, in Dutch oven or large saucepan, combine eggplant, tomatoes, beans, garlic, sugar, and pepper; mix well.
- Bring to a boil over medium-high heat.
- Reduce heat; simmer 10 to 15 minutes or until eggplant is tender.
- Add pasta to eggplant mixture; stir gently to mix.
- Sprinkle each serving with parsley.
Nutrition Facts : Calories 408.6, Fat 2, SaturatedFat 0.3, Sodium 455.8, Carbohydrate 88, Fiber 16.5, Sugar 11.2, Protein 14.4
POL MARTIN-PENNE A LA PROVENCALE
A great side dish ready in under 30 minutes! No need for adjustments, this is great just as printed. I hope you enjoy as much as we do.
Provided by daisygrl64
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat oil in saute pan over medium heat.
- add garlic, and parsley, cook 2 minutes.
- add olives, capers, and anchovies, mix and cook 2 minutes.
- incorporate tomatoes and cayenne pepper. season and cook for 6 minutes over medium heat.
- add hot pasta and cheese.
- mix and serve.
Nutrition Facts : Calories 162.3, Fat 12.3, SaturatedFat 3.4, Cholesterol 12.7, Sodium 432.5, Carbohydrate 7.5, Fiber 2.3, Sugar 3.8, Protein 6.8
PASTA WITH ROASTED PROVENCAL VEGETABLE SAUCE
Categories Pasta Vegetable Low Fat Vegetarian Fall Spring Summer Winter Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.
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