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.
QUICK PENNE PESTO WITH TOMATOES
Ready Pasta Penne combines with basil pesto, cherry tomatoes, and fresh mozzarella to make this classic Italian dish that's just as tasty as it is timesaving.
Provided by Barilla Canada
Categories Trusted Brands: Recipes and Tips Barilla Canada
Time 5m
Yield 2
Number Of Ingredients 7
Steps:
- Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
- Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
- Top with basil and pine nuts.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 48.7 g, Cholesterol 24.1 mg, Fat 13.9 g, Fiber 4.7 g, Protein 18 g, SaturatedFat 5 g, Sodium 406.2 mg, Sugar 3.2 g
PESTO AND PENNE WITH TOMATOES AND ARTICHOKE HEARTS
An easy week-day pasta dish that will make your family think you cooked all day.
Provided by Daily Inspiration S
Categories Pasta
Time 30m
Number Of Ingredients 7
Steps:
- 1. Heat 3 tbsp. reserved oil/marinade from artichoke hearts in a heavy pot over medium high heat. Add onion and garlic and cook until tender.
- 2. Add tomatoes with juice, drained artichoke hearts and simmer until the sauce thickens slightly.
- 3. Add pesto and simmer 1 minute. Mix in cooked pasta and 1/3 cup parmesan cheese. Season with salt and pepper.
- 4. Transfer to a large bowl, garnish with fresh basil leaves and additional parmesan cheese.
PENNE WITH TOMATOES, PESTO AND ARTICHOKES
Categories Pasta Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Dinner Artichoke Bon Appétit Peanut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.
PENNE WITH PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
- Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
- Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
- Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts
PENNE WITH PESTO CREAM SAUCE AND SUN-DRIED TOMATOES
easy to make, and tastes like you put a lot of effort into it. I found the recipe in the Chicago Sun-Times, and modified it a little. You can easily substitute some other kind of pasta for the penne, and add or subtract other ingredients. Adding meat would make it a more complete meal, but it's pretty filling without.
Provided by Law School Chef
Categories One Dish Meal
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Cook penne according to directions, about 9 minutes for al dente.
- In a medium-size saucepan, simmer cream over medium heat, stirring occasionally, until it has reduced by a third. Remove from heat and stir in the pesto sauce and sun-dried tomatoes. Let stand a little to let the sauce thicken, if desired.
- When the penne is cooked, drain well and add the cream sauce. Season with salt and pepper, and toss to coat the pasta well with the sauce.
- Serve immediately, sprinkled with the cheese, if desired.
Nutrition Facts : Calories 621, Fat 30.8, SaturatedFat 18.5, Cholesterol 108.7, Sodium 38.1, Carbohydrate 77.1, Fiber 8.3, Sugar 0.1, Protein 16.2
PENNE WITH TOMATOES, ARTICHOKES AND MUSHROOMS
Yep, this is one of those, gee, no idea what I'm making let me see what's in the pantry meals:-). I love the combination of mushrooms, artichokes and tomatoes plus the buttery taste of fresh rosemary. Make sure you use a high quality pasta to stand up to this assertive sauce. I love this with a side of steamed cauliflower with garlic breadcrumbs. You could also easily add chicken, sausage, or another protein instead of the chickpeas.
Provided by Aioli_Queen
Categories Penne
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the pasta while making the sauce.
- Gently heat a large saute pan over medium heat for about 1 minute.
- add 1 TB of the olive oil, the onion, the garlic, the rosemary and the red pepper flakes. Sautee until the onions are starting to soften, about 5 minutes.
- Add the mushrooms and cook until the onions are starting to brown and the mushrooms have released their juices and have softened, about 8 minutes.
- Add the chickpeas and break the plum tomatoes into pieces with your hands. Add them to the pan along with their juice and the diced tomatoes.
- After the tomatoes have cooked for about 5 minutes add the artichoke hearts. Stir and cover until the artichokes are heated through and the tomatoes are just beginning to thicken.
- Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then.
- Add the final TB of olive oil after you've turned off the heat and stir it inches.
- Serve over Penne sprinkled with the Romano.
PLUM TOMATOES AND ARTICHOKES WITH PENNE
Provided by Sheila Lukins
Categories Pasta Tomato Vegetarian Dinner Artichoke Family Reunion Healthy Potluck Simmer Parade Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- 1. Drain the artichokes, reserving the oil, and halve them lengthwise.
- 2. Place 3 tablespoons of the artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. Season with salt and freshly ground black pepper. Simmer, uncovered, for 45 minutes.
- 3. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.
PENNE WITH CHICKEN, PESTO AND ARTICHOKES
Steps:
- marinade chicken breasts in favorite marinade. Heat 2 tablespoons olive oil on medium high heat in a medium skillet. Add chicken breasts, brown 5 mins per side. Place chicken on a baking sheet, cook 30 minutes at 350 degrees, or until internal temp is 165. While chicken is cooking, cook penne according to instructions on the box. Heat 3 tablespoons olive oil in large pot over medium-high heat. Add the onion and garlic and sauté for 5-8 minutes, or until onion is tender. Add whole can of tomatoes, including the juice, and the artichoke hearts. Simmer for 8 minutes, until the sauce thickens then add the sun dried tomato pesto and cook for 1-2 minutes longer. Add in freshly cooked pasta add pinch of salt and pepper. Remove chicken from oven, slice into one inch cubes and add to pasta then add 1/2 cup parmesan cheese, stir and serve. Use extra 1/4 cup cheese to sprinkle on top when serving.
PENNE PASTA WITH TOMATOES AND CHEESE
This recipe came from a fund-raising cookbook our neighborhood put together. It's very flavorful. Freezes well.
Provided by MrsEl
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat 3 Tbsp oil in pan.
- Saute onion and garlic.
- Mix in tomatoes, basil and ground red pepper.
- Bring to a boil, breaking up tomatoes.
- Add broth and boil.
- Reduce heat and simmer about 1 hour.
- (Can make this much ahead.) Cook pasta and drain.
- Toss with 3 Tbsp oil.
- Mix pasta with sauce and then mix in Havarti cheese.
- Put into 9x13 baking dish and sprinkle top with Parmesan cheese.
- Bake in 375 oven about 30 minutes.
- ½ of this recipe will easily serve 4.
Nutrition Facts : Calories 512.6, Fat 18, SaturatedFat 3.4, Cholesterol 4.9, Sodium 362.9, Carbohydrate 79.5, Fiber 13.7, Sugar 11.9, Protein 13.3
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