PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
SUN DRIED TOMATO PENNE PASTA SALAD WITH GOAT CHEESE
Pasta salads are simple, quick and versatile. This vibrant Sun Dried Tomato Penne Pasta Salad with fresh flavours straight from the Mediterranean is perfect for picnics, potlucks, lunch box or even a light lunch/supper. Sun dried tomatoes are blended together with sweet Italian basil leaves and pine nuts to make a pesto, which is used as a dressing for the pasta. The intense sweet-tart flavour of the sun-dried tomatoes makes this simple salad zesty while the cherry tomatoes add a burst of freshness. Goat cheese lends a unique tart flavour to the salad but you can alternatively use Parmesan cheese. Serve Sun Dried Tomato Penne Pasta Salad With Goat Cheese with Pizza Margherita for a weekend dinner. If you like this recipe, you can also try other pasta recipes such as Burnt Garlic Pasta With Mushroom Spinach Corn Pasta In Whole Wheat White Sauce Fresh Tomato Basil Pasta With Spinach Broccoli Pesto Pasta
Provided by Madhuli Ajay
Time 30m
Yield Makes: 2 Servings
Number Of Ingredients 19
Steps:
- To begin making the Sun Dried Tomato Penne Pasta Salad With Goat Cheese, firstly we will make the Sun-dried tomato pesto.
- Blend all the ingredients under 'Sun dried tomato pesto' in a food processor, to a coarse paste. Adjust the quantity of olive oil, if required.
- The next step is to prepare the salad. Cook the pasta in a saucepan as per instructions on the packet. Rinse under cold water and drain.
- In a small bowl mix together the pesto, balsamic vinegar, olive oil, black pepper and salt according to your taste.
- In a salad bowl, toss together the pasta with sun dried tomato dressing, cherry tomatoes, spinach leaves, olives, capers and goat cheese.
- Garnish with basil leaves, sun-dried tomato bits and pine nuts.
- Serve Sun Dried Tomato Penne Pasta Salad With Goat Cheese with Pizza Margherita for a weekend dinner.
GOAT CHEESE AND SUN-DRIED TOMATO PASTA
This simple, tasty pasta dinner can be prepared in just half an hour.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add sun-dried tomatoes, and cook 3 minutes. Remove 2 cups pasta water; reserve. Drain and return pasta mixture to pot.
- Meanwhile, heat a small skillet over medium heat. Add almonds and cook, stirring occasionally, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a small bowl; reserve. Return skillet to medium heat; add oil, garlic, and red-pepper flakes. Cook, stirring occasionally, until fragrant, 20 to 30 seconds. Remove from heat.
- To pasta mixture in pot, add garlic mixture, reserved pasta water, cheese, and parsley. Season with salt and pepper; stir to combine. Let stand until slightly thickened, about 5 minutes. Divide pasta among four shallow dishes; sprinkle with almonds and, if desired, additional cheese.
Nutrition Facts : Calories 527 g, Fat 17 g, Fiber 5 g, Protein 22 g
GOAT CHEESE AND ARUGULA OVER PENNE
This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.
Provided by Christine L.
Categories Everyday Cooking Vegetarian Side Dishes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
- Drain pasta, and toss with goat cheese mixture.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 29.7 g, Cholesterol 20.5 mg, Fat 17.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 6.8 g, Sodium 334 mg, Sugar 2.1 g
PENNE WITH SUN-DRIED TOMATOES AND GOAT CHEESE
Make and share this Penne With Sun-Dried Tomatoes and Goat Cheese recipe from Food.com.
Provided by la petite chef
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat.
- Add onion and saute till tender, approx 3 minutes.
- Stir in garlic and saute 1 minute.
- Add tomato paste and cook 2 mins, stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half, approx 2 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente.
- Drain pasta and reserve 1/2 cup of pasta water.
- Add drained pasta to tomato mixture and toss to coat, add some reserved pasta water to moisten.
- Season pasta to taste with salt-n-pep.
- Sprinkle with Goat cheese and shredded parm.
- Bon Appetite!
PENNE WITH SUN-DRIED TOMATO PESTO
Saw this on Everyday Italian, it looks soooo good and easy to make. Recipe from Giada De Laurentiis
Provided by Charlotte J
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
- Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped.
- Transfer the tomato mixture to a large bowl.
- Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
- Season the pasta, to taste, with salt and pepper and serve.
Nutrition Facts : Calories 492.1, Fat 13.9, SaturatedFat 3.6, Cholesterol 11, Sodium 354.6, Carbohydrate 83.1, Fiber 13.1, Sugar 0.2, Protein 14.7
PENNE PASTA WITH SUN-DRIED TOMATOES
Very fast, very easy, rich/creamy, yet much lower in calories and fat than the traditional recipes. Make this a one dish meal by adding some sauteed mushrooms, shallots, frozen peas and top it off with a grilled chicken breast. Recipe from verybestbaking.com.
Provided by januarybride
Categories Penne
Time 20m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
- MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder, salt and pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
- ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.
PENNE WITH SLOW ROASTED CHERRY TOMATOES AND GOAT CHEESE
Make and share this Penne With Slow Roasted Cherry Tomatoes and Goat Cheese recipe from Food.com.
Provided by Sharon123
Categories Penne
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees F.
- Line 2 large baking sheets with parchment paper or wax paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Put a slice of garlic on top of each tomato half. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours(be careful not to burn the garlic). I check after about a 1/2 hour and push the garlic down into the tomato.
- Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
- Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm. Enjoy!
Nutrition Facts : Calories 466.5, Fat 17.2, SaturatedFat 7.1, Cholesterol 22.4, Sodium 738.4, Carbohydrate 67.8, Fiber 10.3, Sugar 4.8, Protein 13.5
PENNE WITH SUN-DRIED TOMATOES
Make and share this Penne With Sun-Dried Tomatoes recipe from Food.com.
Provided by Dreamgoddess
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in boiling water for 10 minutes and drain.
- In a large non-stick frying pan, saute the remaining ingredients over medium heat for 10 minutes.
- Toss pasta with the tomato, garlic, and spinach mixture.
- Serve warm.
Nutrition Facts : Calories 262.5, Fat 2, SaturatedFat 0.2, Sodium 352.4, Carbohydrate 56.5, Fiber 10, Sugar 5.6, Protein 8.9
PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE
Provided by Sara Moulton
Categories Cheese Pasta Tomato Side Roast Goat Cheese Basil Fall Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
- Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
- Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.
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