Penne With Broiled Vegetables And Feta Cheese Food

PENNE PASTA WITH FETA AND SUMMER VEGETABLES

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.

BAKED PENNE WITH ROASTED VEGETABLES

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.

PENNE WITH BROILED VEGETABLES AND FETA CHEESE

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.

CHICKEN PENNE WITH GRILLED VEGGIES AND FETA CHEESE

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,.

ROASTED VEGETABLES AND FETA

Steps:

• Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
• Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
• Bake in oven for 20 minutes.
• Sprinkle with crumbled feta cheese. Serve.

ROASTED BALSAMIC VEGETABLES WITH PENNE

Steps:

• Preheat oven to 500ºF.
• In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
• Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or until vegetables are tender when pierced with a knife and just beginning to brown.
• Cook pasta. Drain and transfer to a large bowl.
• Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine.
• Crumble feta cheese over the top.

PENNE WITH ARTICHOKES & FETA

Steps:

• Bring a large pot of water to a full boil and add the pasta and 1 tbs.
• coarse salt.
• Cook until just tender, about 10 minutes.
• Drain and reserve While pasta is cooking, cook bacon until browned and crisp about 5 min.
• and drain bacon on paper towel to help reduce the grease.
• When cool, crumble into small pieces Add the sliced onion to the bacon drippings in the pan and cook over med heat stirring often until wilted, about 3 min.
• Add the artichokes and cook, stirring occasionally, until the vegetables are tender and lightly browned on the edges, about another 4 min.
• Pour in the broth.
• Increase the heat to high and bring to a boil, scraping up all the browned bits in the pan.
• Boil for 30 seconds to reduce the liquid slightly.
• Reduce the heat to med.
• and add the drained pasta, olives, and red pepper.
• Toss until well blended and warmed.
• Remove the pan from the heat.
• Add the feta and salt and pepper to taste and stir a couple of times.
• Cover and set aside, stirring occasionally, until the cheese melts a bit but not completely and the pasta is coated in creamy, clingy sauce, about 2 min.
• Taste and adjust the seasonings.
• Serve immediately with crumble bacon and chopped parsley.

BAKED PENNE WITH THREE CHEESES

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE

Steps:

• Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
• Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.