PENNE WITH LEMON AND ROOT VEGETABLES
Provided by Bon Appétit Test Kitchen
Categories Pasta Sauté Low Fat Vegetarian Quick & Easy Low Cal High Fiber Dinner Parmesan Lemon Root Vegetable Beet Carrot Parsnip Fall Healthy Simmer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- Heat extra-virgin olive oil in large nonstick skillet over medium heat. Add assorted root vegetables; sprinkle with salt and pepper. Sauté 9 minutes. Using garlic press, squeeze in garlic. Add sliced celery stalks. Sauté vegetables 1 minute longer. Add 1 cup water. Cover and simmer until vegetables are tender, stirring occasionally, 12 to 15 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
- Add pasta to vegetables in skillet. Add 3/4 cup reserved cooking liquid, finely grated Parmesan cheese, finely grated lemon peel, ground nutmeg, and 4 tablespoons chopped celery leaves. Toss until heated through and sauce coats pasta, adding more cooking liquid if pasta is dry, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to bowls; sprinkle with remaining 2 tablespoons chopped celery leaves.
PENNE PASTA WITH VEGETABLES
Make and share this Penne Pasta with Vegetables recipe from Food.com.
Provided by William Uncle Bill
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to package instructions.
- Add broccoli for the last 2 minutes of cooking pasta.
- Drain well and transfer to a large bowl.
- Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
- Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
- Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
- Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
- Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
- When done, add cooked mixture to pasta/broccoli and toss to coat well.
- Season to taste with salt and pepper.
- Sprinkle with parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 362.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 5.5, Sodium 317.3, Carbohydrate 58.5, Fiber 9.2, Sugar 5, Protein 13
PENNE WITH SALMON AND ROASTED VEGETABLES
You'll be hooked by the sweet, mellow flavor of the caramelized vegetables and the tender texture of the salmon. From Prevention Healthy Cooking. http://www.eatbetteramerica.com/recipes/dinner/penne-with-salmon-and-roasted-vegetables.aspx
Provided by pinkhuntinggirl13
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F Prepare the pasta according to package directions.
- Meanwhile, cut the leeks into 2" lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13" x 9" baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes.
- Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender.
- Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.
Nutrition Facts : Calories 404, Fat 7, SaturatedFat 1.1, Cholesterol 24.4, Sodium 145.8, Carbohydrate 69.7, Fiber 10.1, Sugar 7.6, Protein 18.3
PENNE WITH LEMON INFUSED VEGETABLES
The National Pasta Association and the Culinary Institute of America awarded chef Michael Garnero of Saltwater NY grand prize for this recipe. Absolutely delish!
Provided by Gaelige Coinnaigh
Categories Penne
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Parcook broccoli and fennel for 3-4 minutes in salted water, drain well.
- Cook the pasta until almost tender; drain well.
- Over medium heat, sauté garlic, lemon zest, and red pepper flakes in olive oil for 3-4 minutes.
- Add red pepper and mushrooms. Cook until the mushrooms are tender.
- Add cooked broccoli, fennel and fresh thyme.
- and continue to cook. Add the cooked pasta, half of the parsley, and season with salt and pepper.
- Portion pasta into heated bowls and garnish the tops with grated ricotta salata and chopped parsley.
Nutrition Facts : Calories 749, Fat 31.9, SaturatedFat 4.4, Sodium 3562.4, Carbohydrate 108, Fiber 16.7, Sugar 3.6, Protein 16.8
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