BEEF AND BLUE CHEESE PENNE WITH PESTO
Unique and simple to prepare, this delicious pasta dish is filled with fresh flavors, and it's as healthy as it is hearty. Best of all, it takes just 30 minutes to set this meal on the table. -Frances Pietsch, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions., Meanwhile, sprinkle steaks with salt and pepper. Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Drain pasta; transfer to a large bowl. Add spinach, tomatoes, pesto and walnuts; toss to coat. Cut steak into thin slices. Serve pasta mixture with beef; sprinkle with cheese.
Nutrition Facts : Calories 532 calories, Fat 22g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 434mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 9g fiber), Protein 35g protein.
PENNE WITH BLUE CHEESE, PESTO, WALNUTS, AND ASPARAGUS
I cut this out of the newspaper. It is great, but I would only recommend this for pesto lovers. This can be made with feta cheese instead of blue cheese.
Provided by Jamie Lynne
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over high heat. Add salt and stir in the penne. Reduce to medium-high and cook penne, uncovered, until al dente, 6-7 minutes.
- Meanwhile, place walnuts on a rimmed baking sheet and bake in preheated 350-degree o ven until lightly toasted, 4-5 minutes.
- Place pesto and blue c heese in a large serving bowl and using a fork, mash the blue cheese into the pesto.
- Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces.
- During the last 3 minutes of the penne cooking time, add asparagus to pot and cook until bright green and crisp-tender. Drain penne and asparagus well in colander. Add to the bowl with the pesto and stir to coat them well. Top with toasted walnuts and serve at once.
Nutrition Facts : Calories 436, Fat 22.8, SaturatedFat 3.6, Cholesterol 6.3, Sodium 127.9, Carbohydrate 51.5, Fiber 9.3, Sugar 1.5, Protein 11.8
PENNE WITH ASPARAGUS
Provided by Dawn Murray
Categories Cheese Pasta Tomato Side Vegetarian Quick & Easy Asparagus Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
- Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.
PENNE WITH ASPARAGUS
This is from Vegetarian Times. Usually I have to tweak their recipes to make them work for me, but this one is good just the way it is. It could be because my homemade sauce is so flippin' delicious, lol ;)! Or it could just be a good recipe. That's probably it. I use soymilk to keep it dairy-free, but I imagine the dairy version is just as good (probably better if you prefer dairy!).
Provided by chiclet
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, according to package directions, about 10 minutes. Drain well.
- Meanwhile, in large skillet, heat oil over medium heat. Add shallots and cook, stirring occasionally, until softened, 6 to 7 minutes.
- Stir in tomato sauce and half-and-half or soymilk, increase heat to high and bring to a boil. Add asparagus and tarragon and reduce heat to low. Partially cover and cook until asparagus are tender and sauce is slightly thickened, 10 to 12 minutes.
- Add pasta to asparagus mixture along with salt and pepper. Toss until well coated. Serve hot.
Nutrition Facts : Calories 382.4, Fat 10, SaturatedFat 3.7, Cholesterol 14.9, Sodium 984.1, Carbohydrate 67, Fiber 12.7, Sugar 8.2, Protein 12.8
ROASTED ASPARAGUS W/ BLUE CHEESE & TOASTED WALNUTS
I've combined a few of my favorite things, resulting in a truly splendid and robust side dish worthy of company!
Provided by carmenskitchen
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Trim and wash asparagus then arrange in a shallow roasting pan.
- Drizzle olive oil over asparagus and sprinkle with salt and pepper.
- Toss asparagus to evenly coat.
- Roast in oven for 10-12 minutes.
- Remove from oven and immediately sprinkle with blue cheese, then top with walnuts.
Nutrition Facts : Calories 195.5, Fat 17.3, SaturatedFat 3.2, Cholesterol 6.3, Sodium 424.7, Carbohydrate 7, Fiber 3.3, Sugar 1.9, Protein 6.8
ASPARAGUS AND BLUE CHEESE PIE
This vegetarian dish comes from the Dutch Allerhande magazine. The combination of asparagus with blue cheese is bound to do wonderful things on your tongue when you take a bite..
Provided by safraani
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the asparagus from underneath the head towards the base and cut off the dry ends.
- Bring a large pan of water, with a little salt, to boil.
- Place the asparagus in the boilig water and cook for approximately 5 minutes.
- Mix the cream, cheese, the eggs and the salt and pepper to taste in a bowl.
- Preheat the oven to 200 *C.
- Spray an oven dish with cooking spray.
- Place phyllo pastry (one layer) in the oven dish.
- baste the pastry with olive oil and put on the next layer of pastry.
- Repeat until all 5 sheets have been used.
- Place asparagus spears in the dish alternating the direction of the heads from one side to the other.
- Pour the cheese mixture over the asparagus.
- Bake in the middle of the oven for 35 minutes or until golden brown.
- Serve with a fresh tomatoe salad.
Nutrition Facts : Calories 353.5, Fat 21.2, SaturatedFat 9.9, Cholesterol 194.1, Sodium 563.6, Carbohydrate 25.7, Fiber 5.8, Sugar 4.1, Protein 18.7
AWESOME ASPARAGUS
I love this recipe because it is simple, quick and tasty. The asparagus is tender/crisp. WE have also used feta cheese either with or without the parm cheese to twist the flavor a little- great! Since we are on a low carb diet this recipe really brightens up our menu.
Provided by Shawn C
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium fry pan (preferably non stick), heat oil and butter on med-high heat. Place asparagus in pan trying to get in a single layer so all can cook evenly. Season with the salt and pepper (adjusting to taste), cover with a lid to help "steam" the asparagus for about 5-6 minutes, tossing occasionally with tongs.
- When done to your likeness of crisp or tender, toss in the parmesan cheese and serve immediately.
BLUE CHEESE AND ASPARAGUS SALAD
I got this recipe from the package of my Treasure Cave brand blue cheese. I'm always looking for a new way to prepare vegetables and we love asparagus!
Provided by KellyMac6
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Fill a large bowl with ice water and set aside.
- Bring a large pot of salted water to a boil, add the asparagus and cook until crisp-tender.
- Drain the asparagus and plunge into the ice bath for 1 minute, then drain and set aside.
- Whisk together the orange juice and olive oil.
- Toss the asparagus, blue cheese and oranges together and drizzle over the dressing.
- Toss gently and sprinkle with salt to taste.
Nutrition Facts : Calories 213.5, Fat 15.9, SaturatedFat 5.6, Cholesterol 16.9, Sodium 336, Carbohydrate 12.1, Fiber 3.7, Sugar 6.3, Protein 8.8
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