Hot Zucchini And Pepper Basil Sauce With Penne Recipes

Steps:

• Bring water to boil in a covered pot for penne.
• Turn on broiler, and line the broiler pan with a double thickness of aluminum foil. Scrub and trim the zucchini and yellow squash, and slice in half lengthwise. Arrange on the foil-lined broiler pan, cut side up, and spray with nonstick pan spray. Broil the squashes about 3 inches from the source of heat for about 15 minutes, until they are browned and softened.
• Meanwhile, rinse the peppers and cut in fine julienne strips. Chop the garlic, rinse the capers and combine the garlic, capers, anchovy paste and hot pepper flakes.
• Cook the penne according to package directions.
• Heat a small nonstick skillet until it is hot. Reduce heat to medium high, and add the oil. Quickly saute the garlic mixture. Remove from heat, and stir in the julienned peppers.
• Cut the squashes into thin strips, and add to the pepper mixture.
• Wash, dry and cut the basil, and stir into pepper mixture. Season with pepper.
• Drain the penne, and top with the sauce.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

Steps:

• Over medium heat, saute the garlic along with the herb seasoning and pepper in the oil for 4 minutes.
• Add the peppers and saute another 4 minutes stirring occasionally.
• Increase heat to medium high, add the shredded zucchini and saute until heated through.
• Season with salt to taste.
• Toss the mixture with the warm pasta and cheese of choice.
• Serve warm or cold.
• Note: If using Feta it does not need to be grated just crumbled to the size you like.

Steps:

• Fill a 4-quart kettle three fourths full with salted water and bring to a boil for penne. Cut prosciutto into thin strips and tear basil into pieces. Stir penne into boiling water and boil until al dente. Drain pasta in a colander and in a large bowl toss hot pasta with oil, prosciutto, basil, Parmigiano-Reggiano, and salt and pepper to taste.

Steps:

• Prepare zucchini by scooping out the insides, leaving a 1/4 inch shell.
• If using round zucchini, cut a thin slice off the bottom so they won't roll and cut off the top 1/3 of zucchini, removing the stem and saving the remaining top.
• If using regular zucchini, trim the stem end and bottom end and cut in half, then scoop out the center.
• Dice the inside of the zucchinis (and top part from round zucchini if using them).
• Saute' onions and garlic in olive oil over medium heat until wilted but not browned, about 10 minutes.
• Add both peppers, tomatoes, and zucchini insides (and top) and saute' for about 10 minutes more.
• Remove sausage from its casings and brown over medium heat for 10 to 15 minutes, breaking the sausage into small pieces while it cooks.
• When it is done, I like to drain it in a colander and run hot water over it to remove as much grease as possible.
• Add sausage to saute'd vegetable mixture along with 2 T of the basil.
• Add salt and pepper to taste.
• Spray a baking dish with cooking spray.
• Stuff zucchini with about half of the vegetable/sausage mixture and place in prepared pan.
• Add tomato sauce to remaining vegetable/sausage mixture, along with the oregano and remaining basil and simmer over medium to low heat for 30 minutes.
• Top each zucchini with about 1/2 C of the sauce and sprinkle with Parmesan cheese and mozzarella.
• Cover and bake at 350 degrees for 1 hour.
• Prepare pasta according to package directions and drain.
• When zucchini are done, top with an additional sprinkle of mozzarella cheese, arrange on a plate with a portion of pasta and sauce and serve with additional Parmesan cheese if desired.

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
• Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.

Steps:

• Cook pasta to aldente stage, put in strainer, do not rinse and set aside to completely drain.
• Heat large saute pan, add olive oil, onion, sweet red peppers, hot crushed red pepper flakes and garlic.
• Saute on low until soft, not brown.
• Place in a small bowl and set aside.
• In same pan, brown sausage until cooked through.
• If not using Jimmy Dean Sausage, remove any excess fat.
• Return vegetable mixture back to pan and add tomato sauce, basil, salt and pepper to taste.
• Bring to a boil, lower heat and simmer 10 minutes.
• Grease 2 quart casserole, put 1/2 of the pasta, cover with 1/2 of the meat/sauce mixture, lay slices of 1/2 of the zucchini, sprinkle 1/2 of the cheese, repeat with a second layer of pasta, meat/sauce mixture, zucchini slices, ending with the remaining cheese.
• Bake covered in 350 degree oven for 30 minutes, remove cover and bake until lightly brown, about 10 minutes.

Steps:

• Heat oil in heavy large skillet over medium heat. Add scallops and shrimp and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer seafood to bowl. Add garlic to same skillet; sauté 1 minute. Add tomatoes and half of basil; simmer until sauce thickens, about 10 minutes. Increase heat to medium-high. Add clam juice and cream and simmer until thickened to sauce consistency, about 6 minutes. Add penne, seafood, remaining basil and toss. Season with salt and pepper.