PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS
Provided by Ellie Krieger
Categories main-dish
Time 1h5m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
- Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
- When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.
Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams
PENNE WITH EGGPLANT SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
- Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
- Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.
PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE
Categories Cheese Olive Pasta Vegetable Sauté Vegetarian Dinner Feta Eggplant Fall Spring Summer Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 13
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.
BAKED PENNE WITH EGGPLANT, TOMATOES, OLIVES AND CHEESE
A Taste of Autumn Recipes - One-Dish Meals from Sargento Whether entertaining or cooking a casual family dinner at home, be sure to have fun in the kitchen this Fall with bold, seasonal flavors using this Sargento recipe guide developed by Mara Papatheodorou, contributor to Bon Appétit and The Food Network. Fall is in the air! The weather is crisp, the leaves are ablaze with color and autumn harvests of seasonal vegetables are plentiful. Butternut squash, corn, eggplant and zucchini-hearty in flavor and even better when mixed with Sargento Artisan Blends cheese-are savored in these delicious from oven-to-table one-dish meals. From Baked Penne with Eggplant, Tomatoes, Olives and Cheese to Zucchini Parmigiana, each of these hearty Fall meals are perfect for keeping you warm and full during the cooler weather. These recipes can be located at http://www.sargento.com/promotions/2009/09/11/Taste_of_Autumn_PDF.pdf
Provided by Cheese Adventurer
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Brush a 13x9x2-inch baking dish with 1 tablespoons olive oil.
- In a heavy skillet, combine remaining olive oil, garlic, eggplant and oregano. Cook 15 minutes until eggplant softens. Mix in olives and pasta sauce and simmer for 10 minutes on medium heat, stirring occasionally. Season with salt and pepper. Remove from heat.
- Meanwhile, cook penne in boiling salted water for 11. minutes to al dente firm. Drain.
- Stir penne into vegetable mixture. Fold in 1-1/2 cups cheese. Transfer to the prepared baking dish; sprinkle with remaining cheese and cover with foil. Bake 25 minutes. Remove foil and bake about 15 minutes more until cheese begins to brown.
Nutrition Facts : Calories 523.5, Fat 25.6, SaturatedFat 8, Cholesterol 22.8, Sodium 833.1, Carbohydrate 61, Fiber 9.7, Sugar 9.4, Protein 15.3
PENNE WITH GRILLED TOMATOES AND EGGPLANT
Categories Cheese Pasta Tomato Picnic Vegetarian Backyard BBQ Eggplant Grill Grill/Barbecue Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.
- Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.
- Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)
BAKED PENNE WITH EGGPLANT AND TOMATOES
This is also delicious with a handful of cubed mozzarella scattered over the top towards the end of cooking.
Provided by English_Rose
Categories Penne
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F Bring a large pan of salted water to the boil for the pasta.
- Trim the eggplants and cut them into small chunks.
- Heat the oil in a frying pan and fry the eggplant pieces in batches. Transfer to a plate as they are ready. Meanwhile cook the pasta for 5 mins - it will finish cooking in the oven later.
- Drain the pasta, reserving 3 tbs of the cooking water, then return the pasta to the pan with the reserved water.
- Add the pasta sauce, salt and pepper to taste, and the eggplant.
- Stir together over a low heat up to simmering point then tip into a large ovenproof dish.
- Mix together the breadcrumbs and parmesan and scatter over the pasta. Bake for 35-40 mins until the top is crisp and golden.
Nutrition Facts : Calories 533.7, Fat 13, SaturatedFat 2.2, Cholesterol 2.2, Sodium 711.3, Carbohydrate 95.2, Fiber 15.7, Sugar 15.4, Protein 12.9
More about "penne with roasted tomatoes and eggplant food"
ROASTED EGGPLANT AND TOMATO PENNE PASTA RECIPE
From chefdehome.com
Cuisine ItalianCategory Pasta, Main CourseServings 4Total Time 35 mins
- Spread diced eggplant and tomatoes on a baking sheet. Drizzle 1 tbsp oil, generous sprinkle of salt and black pepper. Bake in preheat oven for 25-30 minutes or until eggplant is roasted. Toss roasting eggplant with spatula once half-way through cooking.
- While eggplant roasting, cook pasta according to package directions. I like bring a pot of water to rolling boil, then season with salt for extra flavor. Drop in pasta and cook until aldente. Once done, drain and set aside.
- When eggplant is about roasted, heat remaining tbsp of oil in a wide skillet. Add minced garlic and chopped onion and saute until soft. (2-3 minutes.) Add capers, tomato paste, oregano, chili flakes and cook for 1 more minute.
PENNE WITH EGGPLANT, TOMATO & BASIL - RECIPE
From finecooking.com
PENNE WITH EGGPLANT, TOMATO, BALSAMIC AND RICOTTA
From bhg.com.au
PENNE WITH ROASTED EGGPLANT AND MINT PESTO RECIPE
From archanaskitchen.com
KATIE LEE'S PENNE WITH EGGPLANT, TOMATO AND MOZZARELLA
From today.com
HEALTHY PASTA? YES, PLEASE! ROASTED EGGPLANT & TOMATO PENNE …
From elizabethrider.com
Reviews 8Estimated Reading Time 7 minsServings 4Total Time 1 hr
- Preheat the oven to 400. Prepare the eggplant, tomatoes, shallots, carrot and garlic for roasting. For the eggplant, cut the ends off, and peel about 1/2 the skin away. I leave half the skin for nutrients and texture, then cut into 1 inch cubes. The idea is for all of the veggies about the same size so they roast evenly, discard any small pieces as they will burn before the rest of the veggies are roasted. I leave the garlic in its skin to roast so it doesn’t burn, then peel before adding it to the food processor. Spread the veggies on a baking sheet, toss with 2 tablespoons olive oil, 1 teaspoon sea salt and 1/4 teaspoon black pepper. Roast the veggies 30-40 minutes until lightly golden brown.
- While the veggies are roasting, pulse the pine nuts in your food processor until finely chopped, about 6 long pulses and reserve. It should be similar to the texture of parmesan.
- When the veggies have about 15 minutes left, bring a large pasta pot of purified water to a boil. Once boiling, add about a tablespoon or so of salt to the water to flavor the pasta (most if it says in the water) and cook the pasta to al dente. In most cases, read the package instructions and cook it 1-2 minutes less than the cooking time, I cook mine exactly 6 minutes. Before you drain the pasta, reserve 1 cup of the starchy cooking liquid to thin out your sauce if needed. (Tip: You can cook the pasta while you finish the sauce, or wait until after if you don’t want to manage more than one process at a time.)
- To finish the sauce, carefully add the roasted veggies to your food processor, remembering to peel the skins off the garlic first. Again, be careful as it will be hot. Along with the roasted veggies, add 5 fresh basil leaves, the oregano, pinch of crusted red, and 1/2 teaspoon sea salt (to taste) to the food processor, then pulse a few times and process about 30 seconds until well blended and thick. Taste the sauce and adjust seasoning if needed.
BAKED PENNE WITH TOMATOES AND EGGPLANT - SAVORING ITALY
From savoringitaly.com
Cuisine ItalianCategory DinnerServings 4
FRESH PREP | ROASTED EGGPLANT AND TOMATO PENNE
From freshprep.ca
PENNE WITH SAUSAGE, EGGPLANT, AND FETA RECIPE | MYRECIPES
From myrecipes.com
PENNE WITH ROASTED TOMATO AND GARLIC SAUCE - THE LIVE-IN KITCHEN
From theliveinkitchen.com
CARAMELIZED ONIONS, ROASTED EGGPLANT, AND TOMATO PENNE PASTA …
From vegetariangastronomy.com
PENNE WITH ROASTED TOMATOES AND RED PEPPERS | CANADIAN LIVING
From canadianliving.com
PENNE WITH ROASTED EGGPLANT, CHILE AND MINT - DINING AND COOKING
From diningandcooking.com
PENNE WITH ROASTED EGGPLANT & TOMATO SAUCE - CUISINART.COM
From cuisinart.com
PENNE WITH ROASTED EGGPLANT, CHICKPEAS, & FETA RECIPE
From myrecipes.com
ROASTED EGGPLANT AND TOMATOES WITH PARMESAN CHEESE
From thespruceeats.com
PENNE WITH ROASTED EGGPLANT, CHICKPEAS, AND FETA
From fooddiez.com
PENNE WITH EGGPLANT, TOMATOES & CHICK PEAS - FINECOOKING
From finecooking.com
PENNE WITH CREAMY TOMATO AND EGGPLANT SAUCE – DANONE US, LLC
From danonereferralpad.com
PENNE WITH EGGPLANT AND TOMATO RAGU - COOK SMARTS
From mealplans.cooksmarts.com
WORLD BEST ROASTED FOOD RECIPES: PENNE WITH EGGPLANT PUREE …
From roastedfood.blogspot.com
ROASTED EGGPLANT AND TOMATO PENNE — THE FAMILY TABLE
From thefamilytablerecipes.com
PENNE PASTA WITH SUN-DRIED TOMATO PESTO & ROASTED EGGPLANT
From italianfoodforever.com
PENNE WITH EGGPLANT AND TOMATO SAUCE - RODNEY STRONG
From rodneystrong.com
SAUSAGE AND EGGPLANT PENNE - RICARDO
From ricardocuisine.com
PENNE WITH EGGPLANT, TOMATOES, BLACK OLIVES, AND BASIL
From italianchef.com
BAKED PENNE WITH EGGPLANT, TOMATOES AND CHEESE | SIMONE'S KITCHEN
From insimoneskitchen.com
PENNE WITH CREAMY TOMATO AND EGGPLANT SAUCE | SILK® PLANT …
From silk.com
PENNE PASTA WITH HOMEMADE TOMATO SAUCE, ROASTED EGGPLANT AND …
From today.com
PENNE WITH KALAMATA OLIVES,TOMATOES AND GOAT CHEESE
From ifoodreal.com
PENNE WITH EGGPLANT AND MOZZARELLA RECIPE - SERIOUS EATS
From seriouseats.com
PENNE WITH ROASTED TOMATOES - FEELGOODFOODIE
From feelgoodfoodie.net
FLIK - PENNE ROASTED TOMATO EGGPLANT (43888.0) CALORIES, CARBS ...
From frontend.myfitnesspal.com
ROASTED EGGPLANT AND OLIVE PASTA SALAD RECIPE | REAL SIMPLE
From realsimple.com
PENNE WITH ROASTED EGGPLANT AND TOMATO SAUCE
From tjrecipes.com
PENNE WITH EGGPLANT, TOMATOES & CHICK PEAS RECIPE | MUTTI
From mutti-parma.com
BAKED PENNE WITH ROASTED VEGETABLES - FOOD NETWORK CANADA
From foodnetwork.ca
PENNE WITH EGGPLANT, TOMATO & BASIL - SALU SALO RECIPES
From salu-salo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love