Penne Pasta With Vegetables Recipes

PASTA WITH FRESH VEGETABLES

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

PENNE PASTA WITH VEGETABLES

Steps:

• Cook pasta according to the package directions and drain, reserving 1 cup of the cooking liquid. Combine the reserved cooking liquid, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, and cream cheese and stir until smooth. Stir the vegetables into the sauce and cook over medium heat for 4 to 6 or until the sauce is bubbly and the vegetables are heated through. Fold the pasta together with the sauce. Serve immediately garnished with the nuts.

PENNE PASTA PRIMAVERA

Steps:

• Bring a pot of salted water to a boil and cook the penne pasta to just before al dente (1 minute less than package instructions). Reserve ¼ cup of pasta water, drain and set aside.
• Meanwhile, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the onion and cook until translucent; 1-2 minutes. Stir in vegetables in the following order, cooking and stirring for 1-2 minutes after each addition: Carrots, broccoli, red bell pepper, asparagus or zucchini, minced garlic. Add another tablespoon of butter to the skillet if it starts looking a little dry, usually just before the asparagus. Season vegetables with a pinch of salt and pepper, then transfer to a plate and set aside.
• To the skillet, add a tablespoon of butter, 3/4 cup chicken broth, ¼ cup lemon juice and ¼ of cup pasta water. Bring to a boil and simmer until slightly reduced; 2-3 minutes. Stir in the pasta and continue to simmer until sauce is reduced by half; 3-4 minutes. Stir in vegetables and season with salt and pepper as desired.
• Top with fresh grated Parmesan cheese and serve immediately. Garnish with fresh minced parsley and serve with lemon wedges if desired.

PENNE PASTA WITH VEGETABLES

Steps:

• Cook pasta according to package instructions.
• Add broccoli for the last 2 minutes of cooking pasta.
• Drain well and transfer to a large bowl.
• Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
• Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
• Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
• Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
• Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
• When done, add cooked mixture to pasta/broccoli and toss to coat well.
• Season to taste with salt and pepper.
• Sprinkle with parmesan cheese.
• Serve immediately.

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

PENNE WITH ROASTED VEGETABLES AND PROSCIUTTO

Steps:

• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large serving bowl.
• For the vegetables: Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer. Drizzle with the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper.
• For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.
• To assemble: Place the vegetables in the bowl. Add the pasta on top. Add the Parmesan on top so it sticks to the pasta and helps everything else stick. Toss the vegetables and pasta. Pour the vinaigrette over the pasta and toss. Add the prosciutto on top and do not toss until the pasta is cool.