WHOLE-WHEAT PENNE WITH BUTTERNUT SQUASH AND BEET GREENS
Chunks of tender butternut squash provide the beta-carotene in this hearty fall entree of whole-wheat pasta and beet greens.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 11
Steps:
- Bring a saucepan of water to a boil. Add pasta; cook until al dente, according to package directions. Drain; set aside, covered with plastic wrap.
- Heat butter in a large skillet over medium-low heat. Add onion, and cook until translucent, about 10 minutes. Add squash, and cook until slightly softened, about 10 minutes. Add mushrooms, and cook until tender, about 5 minutes. Add sherry, and cook until liquid evaporates. Add stock, and cook until vegetables are tender and stock is reduced by half, 15 to 20 minutes. Stir in greens, and cook until wilted, about 3 minutes. Add pasta, salt, and pepper, and toss to combine. Serve topped with cheese.
Nutrition Facts : Calories 425 g, Cholesterol 14 g, Fat 8 g, Fiber 12 g, Protein 17 g, Sodium 523 g
PENNE WITH BUTTERNUT SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.
- Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.
BARILLA WHOLE GRAIN PENNE WITH ASPARAGUS, BUTTERNUT SQUASH AND OVEN-DRIED TOMATOES
Provided by Food Network
Time 2h11m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- PREHEAT oven to 225 degrees F.
- PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours.
- BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat.
- COOK pasta according to package directions.
- Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes.
- ADD asparagus to the skillet. Saute for 2 minutes.
- REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper.
- DRAIN pasta and add to the skillet. Mix well.
- TOP with cheese before serving.
- Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic.
ROASTED BEET AND WINTER SQUASH SALAD WITH WALNUTS
The colors of the vegetables were the inspiration behind this beautiful salad. You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
- Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
- Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely
- Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
- Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 18 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 594 milligrams, Sugar 9 grams
WHOLE WHEAT PENNE OR FUSILLI WITH TOMATOES, SHELL BEANS AND FETA
Shell beans and tomatoes are still available at the end of September in farmers' markets, and I'll continue to make pasta with uncooked tomatoes until there are no sweet tomatoes to be found. Shell beans are a rare treat, soft and velvety, to be savored during their short season.
Provided by Martha Rose Shulman
Categories dinner, lunch, pastas, main course
Time 2h
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large pasta bowl, toss together the tomatoes, minced garlic, salt, pepper, olive oil, and mint or basil. Allow to sit at room temperature for 30 minutes to an hour. Taste and adjust seasonings.
- Meanwhile shell the beans and combine with the onion, water, the crushed garlic cloves, bouquet garni and salt to taste in a heavy saucepan or soup pot. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a colander set over a bowl. Stir the beans into the tomato mixture.
- Bring a large pot of water to a boil, salt generously and add the pasta. Cook al dente, drain and toss with the tomatoes and beans. If desired add about 1/4 cup of the bean broth. Add the feta cheese, toss again and serve at once.
Nutrition Facts : @context http, Calories 646, UnsaturatedFat 9 grams, Carbohydrate 109 grams, Fat 15 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1947 milligrams, Sugar 5 grams
WHOLE WHEAT PENNE WITH BUTTERNUT SQUASH
In this filling, healthful, delicious recipe, butternut squash forms the sauce. Use frozen butternut squash cubes or cube and roast a fresh butternut squash yourself.
Provided by Hannah Verrinder
Categories Penne
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to boil. Add penne; cook 10-12 minutes, or until al dente. Drain and return to pot, removed from heat.
- Slice onion. Add to skillet over medium-high heat and sauté for 10 minutes, or until soft and lightly browned.
- Chop garlic; add to onion and cook for 2 minutes.
- Add onion and butternut squash to penne; stir until butternut squash loses its structure.
- Add olive oil, wheat germ, red pepper flakes, Italian seasoning, salt, and pepper.
- Salt and pepper to taste.
Nutrition Facts : Calories 343.3, Fat 12, SaturatedFat 1.7, Sodium 9.8, Carbohydrate 54.7, Fiber 7.1, Sugar 2.8, Protein 9.7
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