PENNE PASTA SKILLET
One is the loneliest number-and that's a good thing when it's the number of pans you have to clean after making this savory Penne Pasta Skillet!
Provided by My Food and Family
Categories Home
Time 33m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 5
Steps:
- Brown meat in large skillet on medium heat; drain. Return meat to skillet.
- Add pasta sauce and water; mix well. Stir in pasta.
- Bring to boil; cover. Simmer on medium-low heat 16 to 18 min. or until pasta is tender; stir.
- Top with cheese; cover. Cook 1 min. or until cheese is melted.
Nutrition Facts : Calories 650, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 44 g
PENNE WITH CREAMY PUMPKIN SAUCE
Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
- In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
- Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
- Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.
STOVETOP CHEESEBURGER PASTA
Cheeseburgers are delicious in any form, but I'm partial to this creamy pasta dish that seriously tastes just like the real thing. It's weeknight comfort in a bowl. -Tracy Avis, Peterborough, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain., Meanwhile, in a Dutch oven, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings., In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes., Stir in green onions, pasta and beef; heat through. Stir in half of the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until melted.
Nutrition Facts : Calories 616 calories, Fat 29g fat (17g saturated fat), Cholesterol 98mg cholesterol, Sodium 727mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
PENNE WITH PUMPKIN SAUCE
I had an abundance of pumpkins that I grew last year, so I tried this recipe from Gourmet Magazine and it was fantastic. The recipe calls for solid packed pumpkin, so feel free to use that if you don't have fresh pumpkin available. This recipe is scaled to serve 2, so adjust according to your needs. I hope you enjoy it!
Provided by Pianolady
Categories Penne
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.
- Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.
- Simmer the sauce, stirring occasionally, for 10 minutes.
- While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.
- Reserve 1 cup of the cooking water and drain penne well.
- Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 1 to 20 minutes or until pasta is well coated.
- Stir parsley into pasta and serve with parmesan cheese, as desired.
- Enjoy!
Nutrition Facts : Calories 626.4, Fat 20.5, SaturatedFat 11.4, Cholesterol 51.1, Sodium 546.2, Carbohydrate 102.1, Fiber 15.6, Sugar 4.9, Protein 12.9
STOVE TOP BEEF AND PENNE WITH PUMPKIN SAUCE
This is a fast and filling meal. The pumpkin in the sauce adds a nice depth of flavor in addition to a lot of good nutrients. You can use canned pumpkin or fresh pumpkin puree. With Halloween around the corner this is a great way to use up some of your left over jack-o-lantern!
Provided by AZ to AK
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot of boiling water cook pasta 2 minutes less than package directions, pasta should be firm.
- In a large skillet over medium-high heat cook beef and onion until no longer pink. Remove from pan and drain on a papertowel lined plate.
- In the same skillet, reduce heat to medium and whisk together milk, pumpkin, tomato sauce, sugar, and all of the spices.
- Cook, until it comes to a simmer, then add beef, onion, pasta, and peas. Stir until heated through.
Nutrition Facts : Calories 431.7, Fat 12.5, SaturatedFat 4.9, Cholesterol 77.1, Sodium 1118, Carbohydrate 46, Fiber 6, Sugar 17.1, Protein 34.4
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