Penne With Wilted Arugula Radicchio And Smoked Mozzarella Food

SMOKED MOZZARELLA AND PENNE SALAD

Steps:

• Process the dressing ingredients in food processor or blender until smooth.
• Cook pasta until al dente. Drain pasta in colander and run under cold water until well-cooled.
• In a large bowl, combine cooked pasta, spinach, roasted red peppers and smoked mozzarella.
• Toss the salad with the dressing then serve.

PENNE WITH WILTED ARUGULA, RADICCHIO, AND SMOKED MOZZARELLA

Steps:

• Cook pasta in a 6-quart pot of well-salted boiling water until al dente.
• While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Then thinly slice radicchio, arugula, and basil and add to dressing.
• Reserve 1/2 cup cooking water and drain pasta in a colander.
• Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.
• Add mozzarella and lemon juice and toss well. Season with salt and pepper and serve warm.

PENNE WITH TOMATO, MOZZARELLA & ARUGULA PASTA

Steps:

• Heat oil, add garlic and sauté until golden brown. Pour into a large bowl.
• Chop tomatoes and toss with salt.
• Cut arugula into strips and toss most of it with the tomatoes, saving some to top dish before serving.
• Mix together with oil, tomatoes, garlic and greens while boiling slated water for pasta.
• While pasta is cooking, cut mozzarella into small pieces.
• Mix all ingredients with hot cooked pasta.
• Sprinkle with remaining arugula and red pepper flakes.

BAKED PENNE WITH BROCCOLI AND SMOKED MOZZARELLA

Steps:

• Preheat oven to 400 degrees.
• Cook pasta according to package directions.
• During last 2 minutes, add broccoli to pot and blanch while pasta finishes cooking.
• Drain all and set aside.
• Wipe pot dry and add olive oil. Saute onion until translucent, then add garlic and cook for a minute or so until fragrant.
• Stir in flour to make a roux.
• Slowly add chicken broth, whisking to prevent lumps, and cook until thick.
• Add cream and bring to simmer to thicken.
• Add chicken and mozzarella and stir until cheese melts.
• Add pasta and broccoli, then stir to combine.
• Transfer to 9x13 baking dish.
• Toss crushed crackers with melted butter.
• Top casserole with cracker crumbs.
• Bake about 20 minutes, until browned and bubbly.
• To freeze: assemble casserole but do NOT top with cracker crumbs. Wrap for freezing, label, then tape cracker crumbs (in a plastic bag) to the outside of the package. Freeze. When ready to bake, thaw, top with crumbs, and bake at 400 for approximately 30 minutes.

PENNE WITH ARUGULA AND TOMATOES

Steps:

• Heat oil in large nonstick skillet over medium heat.
• Add onion and sauté until tender, about 5 minutes.
• Add garlic and sauté 1 minute.
• Add tomatoes, herbs and sugar.
• Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes.
• Season to taste with salt and pepper.
• (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Add arugula and cook until wilted, about 1 minute.
• Drain.
• Return pasta and arugula to pot.
• Add sauce and toss to coat.
• Season to taste with salt and pepper.
• Divide pasta among plates.
• Sprinkle with cheese and serve.