PENNE ROSA
Penne noodles tossed in creamy tomato sauce is everyone's favorite on pasta night! Enjoy this Penne Rosa recipe that's just like the menu favorite from Noodles & Co.
Provided by Aimee Shugarman
Categories Main Dish
Time 25m
Number Of Ingredients 12
Steps:
- Cook penne pasta according to package directions.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for about 3 minutes, until mushrooms are tender.
- To the skillet, add the pressed garlic and cook for an additional minute.
- Stir in cooked and drained penne pasta, marinara sauce, and crushed red pepper flakes.
- Add in fresh diced tomatoes and spinach. Stir to combine and cook until spinach is mostly wilted.
- Stir in the heavy cream. Add salt and pepper. Heat just until warm.
- Serve hot with parmesan cheese.
Nutrition Facts : Calories 218 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 462 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PENNE ROSA WITH PARMESAN CRUSTED CHICKEN
Penne pasta in a red pepper-flecked tomato cream sauce tossed with mushrooms, spinach, and topped with Parmesan chicken. I also serve with a fresh Caesar salad.
Provided by MandaGreens
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with parchment paper.
- Place 2 cups Parmesan cheese into a shallow bowl.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Dip chicken breasts into the beaten egg whites.
- Press chicken into Parmesan cheese in shallow bowl to coat both sides.
- Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet.
- Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps.
- Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
- Stir vegetables into the sauce.
- Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
- Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.
Nutrition Facts : Calories 1023.9 calories, Carbohydrate 73.5 g, Cholesterol 141 mg, Fat 59.6 g, Fiber 5.6 g, Protein 54.6 g, SaturatedFat 25 g, Sodium 2568.9 mg, Sugar 13.3 g
PENNE ROSA
This is my homemade try at the "Penne Rosa" they serve at Noodles and Co. Its not exactly the same, but it IS almost as yummy! If you do not like spicy pastas, leave out the red pepper flakes or add more if you like a little kick!
Provided by tiffanylynn444
Categories Penne
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Fill a medium size pot with water and add red pepper flakes, bring to boil, add penne noodles.
- Cut chicken into pieces and cook thoroughly. Set aside and keep warm.
- Saute mushrooms.
- Thaw spinach and drain out all excess water.
- In a large saucepan mix Alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes (to taste). Simmer on low for 15-20 minute.
- Drain pasta and place in a large serving bowl.
- Add chicken to pasta and stir.
- Add sauce and stir.
- Serve immediately and sprinkle with Parmesan cheese and additional red pepper flakes if desired.
Nutrition Facts : Calories 441.6, Fat 9.1, SaturatedFat 2.3, Cholesterol 48.4, Sodium 286.3, Carbohydrate 67.8, Fiber 11.1, Sugar 4.2, Protein 25
PASTA ROSA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to boil for the pasta.
- For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening. Stir in tomato sauce and heat through. Remove from heat and add cream cheese. Blend with an immersion blender. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
- Boil the pasta until al dente and drain. Add the cooked pasta and strips of salmon to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Transfer to a serving dish and sprinkle with chives.
PENNE ROSA WITH SHRIMP
Make and share this Penne Rosa With Shrimp recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook penne according to package directions. Drain and set aside.
- In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
- Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
- Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
- Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.
Nutrition Facts : Calories 312.2, Fat 5.6, SaturatedFat 1.4, Cholesterol 63.6, Sodium 443.6, Carbohydrate 50.6, Fiber 6.7, Sugar 3.9, Protein 19.1
HEALTHIER PENNE ROSA WITH CHICKEN
This healthy twist on penne rosa is just as delicious as the original. Substituting fat-free Greek yogurt instead of heavy cream and whole wheat pasta makes this dish a much lower-calorie and lower-fat option. Add grilled chicken to up the protein!
Provided by JAIM71
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes. Drain.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, about 5 minutes. Transfer chicken to a plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat remaining 1 tablespoon oil in the same skillet. Add garlic and red pepper flakes; cook and stir until garlic begins to soften, about 2 minutes. Stir in tomatoes; cook until tender, about 5 minutes. Season with salt and pepper. Remove from heat. Stir in spinach; cover and let stand until wilted, about 2 minutes.
- Pour marinara sauce into a separate saucepan over medium heat. Cook until heated through, about 5 minutes. Transfer 1/2 the sauce into a bowl; stir in yogurt. Whisk mixture into the rest of the marinara in the saucepan.
- Uncover tomatoes and spinach and place back over low heat. Stir in penne, sauce, and basil; cook until heated through, about 5 minutes. Divide penne into bowls and serve topped with chicken and Parmesan cheese.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 81.1 g, Cholesterol 69.8 mg, Fat 13.7 g, Fiber 6.4 g, Protein 43.8 g, SaturatedFat 3.2 g, Sodium 719.3 mg, Sugar 12.2 g
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PENNE ROSA | WHOLEFULLY
From wholefully.com
Reviews 122Video Duration 1 minCategory Pizza & PastaCalories 159 per serving
- In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
- Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
- Add in spinach and cover skillet. Let spinach wilt for 2 minutes. Remove lid, and stir in the pasta sauce. Remove the skillet from the heat, and let rest for 5 minutes.
- Stir in the Greek yogurt, and then add the penne. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.
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4.9/5 (23)Calories 477 per servingCategory Main Dish
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