BACON AND PARMESAN PENNE PASTA
This pasta recipe is so easy to make and so flavorful, you will want to make it part of your regular dinner routine. It is a great option for bacon lovers, and those who want something other than red sauce on their pasta.
Provided by SusieQ
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
- While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
- Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.
Nutrition Facts : Calories 411.6 calories, Carbohydrate 45.5 g, Cholesterol 24.9 mg, Fat 17.3 g, Fiber 2.8 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 508.8 mg, Sugar 1.4 g
CHEDDAR BACON PENNE
Sandra Bienz from Calgary, Alberta gave this satisfying classic extra flair by mixing in bacon crumbles and minced garlic.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a small nonstick skillet coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Set aside. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1 cup cheese until melted. , Drain pasta. Add pasta, bacon and onion mixture to the sauce; stir to coat. Transfer to a 3-cup baking dish coated with cooking spray. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.
Nutrition Facts : Calories 528 calories, Fat 29g fat (18g saturated fat), Cholesterol 87mg cholesterol, Sodium 712mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 2g fiber), Protein 32g protein.
PASTA WITH ZUCCHINI, BACON AND PARMESAN
Steps:
- Cook the pasta in boiling, salted water to al dente. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and set aside.
- In a large saute pan, add the bacon and cook until the fat is rendered and the bacon is crispy. Add the zucchini and cook until it starts to soften. Place the cooked pasta over low heat. Add the reserved pasta water, cooked bacon, zucchini and the grated cheese. Toss to combine. Season with salt and pepper. Taste and adjust seasonings. Serve immediately.
Nutrition Facts : Calories 453.14 calorie, Fat 13.3 grams, SaturatedFat 5.3 grams, Carbohydrate 61.3 grams, Fiber 3.6 grams, Protein 22 grams
PENNE WITH ZUCCHINI, RICOTTA AND CHORIZO
Make and share this Penne With Zucchini, Ricotta and Chorizo recipe from Food.com.
Provided by Ozzzie
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in boiling water as per packet directions.
- Meanwhile, in a large fry pan heat half olive oil over medium heat.
- Cook sausages in pan for about 4 minutes or until browned, turning occasionally.
- Remove sausages and drain oil.
- Heat remaining oil in same pan, again over medium heat.
- Cook zucchini and garlic in fry pan for about 7 minutes or until zucchini softens.
- Slice sausages diagonally into thin pieces.
- To zucchini add pasta, ricotta cheese, basil and sausages.
- Stir over low heat until well combined and heated through.
- Season with salt and pepper if desired.
- Serve.
Nutrition Facts : Calories 748.5, Fat 25.9, SaturatedFat 10.4, Cholesterol 58.3, Sodium 442, Carbohydrate 107.2, Fiber 15.6, Sugar 2.7, Protein 25.6
CHEESY BACON PENNE
This satisfying classic gets its flair by mixing in two of the best foods around: bacon and garlic!-Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter for 1 minute. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese until melted. Remove from the heat. , Drain pasta; add pasta and 1/3 cup bacon to cheese sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese and bacon. , Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 402 calories, Fat 24g fat (16g saturated fat), Cholesterol 83mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.
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.
PENNE WITH BACON AND ZUCCHINI
This recipe ('penne zucchini e pancetta') is from my Italian aunt and is a family favorite. It can be served as an appetizer or with a few slices of fresh crusty Italian bread and a garden salad as a main. My aunt never wrote her recipes down, but this is how she gave it to me.
Provided by manella
Categories Pork Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add onion and pancetta; cook until onion is soft and pancetta crisp, about 5 minutes. Add zucchini and bouillon cube. Cook and stir for 2 to 4 minutes. Pour in water and cover skillet. Cook until zucchini is soft and liquid has been absorbed, about 7 minutes. Lastly add the cream and mix well, remove from heat.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and add to the skillet. Mix well. Serve with Parmesan cheese.
Nutrition Facts : Calories 1127.5 calories, Carbohydrate 108.9 g, Cholesterol 192.9 mg, Fat 65.4 g, Fiber 10.4 g, Protein 34.6 g, SaturatedFat 33.2 g, Sodium 1000.1 mg, Sugar 15.5 g
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 A MASCARPONE BACON TOMATO SAUCE
Make and share this Penne With a Mascarpone Bacon Tomato Sauce recipe from Food.com.
Provided by WonderWouter
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- cut the bacon in small pieces.
- cut the onion in small pieces.
- cut the chili in small pieces.
- fry the bacon with the onion and the chili.
- add the tomato cubes.
- let it simmer for a while.
- add the mascarpone.
- add salt, pepper.
- boil the pasta.
- mix the pasta with the sauce.
- enjoy.
Nutrition Facts : Calories 569, Fat 24.5, SaturatedFat 7.8, Cholesterol 34, Sodium 424.1, Carbohydrate 76, Fiber 10.9, Sugar 3.4, Protein 13.3
PENNE WITH GARLICKY BROCCOLINI
A simple, delicious dinner using up the glut of wintered-over broccoli from my parents' garden. You may use sausage or veggie sausage instead of bacon, substituting olive oil for the bacon fat.
Provided by SKILLETZILLA
Categories Main Dish Recipes Pasta
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, about 8 minutes. Drain.
- Meanwhile, place the bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain on paper towels.
- Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve!
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.5 g, Cholesterol 17.2 mg, Fat 11.7 g, Fiber 2.5 g, Protein 13 g, SaturatedFat 4 g, Sodium 242.1 mg, Sugar 2.9 g
PENNE WITH ZUCCHINI, SWORDFISH, AND HERBS
Make and share this Penne With Zucchini, Swordfish, and Herbs recipe from Food.com.
Provided by ratherbeswimmin
Categories Penne
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a big skillet, heat 1 tablespoon oil over medium heat.
- Add in the swordfish; cook until the fish loses its pink color, about 5 minutes.
- Remove the swordfish and transfer to a plate; sprinkle with salt and pepper.
- To the skillet, add in the remaining 3 tablespoons oil; heat over medium heat.
- Add in zucchini, green onion, and salt to taste; cook/stir often, until the zucchini are just tender, about 10 minutes.
- Return the swordfish to the pan; stir in the herbs and lemon zest; remove from the heat.
- Bring at least 4 quarts water to a boil in a big pot; add in 2 tablespoons salt, then the pasta; stir well.
- Cook over high heat, stirring often, until the pasta is al dente.
- Drain pasta, reserving some of the cooking liquid.
- Add the pasta to the skillet and toss over high heat 1 minute to combine.
- Add some of the reserved pasta water, if needed; serve immediately.
Nutrition Facts : Calories 435.8, Fat 13.1, SaturatedFat 2.1, Cholesterol 22.1, Sodium 63.4, Carbohydrate 63.7, Fiber 9.7, Sugar 1.6, Protein 18.1
BAKED PENNE WITH CORN, ZUCCHINI AND BASIL
Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, including sweet corn, zucchini and fresh tomatoes. July 2009 Williams-Sonoma.
Provided by Docs Mom
Categories Penne
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat an oven to 400ºF.
- Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
- In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
- Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
- Set the pan over medium-low heat. Add the onion, 1 teaspoons salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
- Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm.
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