PENNE WITH BROCCOLI AND MUSHROOMS
Categories Milk/Cream Mushroom Pasta Vegetarian Quick & Easy High Fiber Parmesan Broccoli Fall Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.
- Heat oil in heavy large skillet over medium-high heat. Add mushrooms and stemmed shiitake) and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.
PENNE WITH MUSHROOMS
Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.
Provided by pigmrtn
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
- In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g
BAKED PENNE WITH MUSHROOMS, SHRIMP AND BROCCOLI
Make and share this Baked Penne With Mushrooms, Shrimp and Broccoli recipe from Food.com.
Provided by shayC130
Categories Penne
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta to al dente. Strain completely. In frying pan after adding butter, combine shrimp, mushrooms, broccoli and seasonings. Mix well and let broccoli and shrimp thaw if they aren't already. Add pasta to big mixing bowl with sauce. Stir. Add the ingredients from the frying pan, and one tbsp grated parmesan. Stir until mixed all the way. On a 9x12 baking pan greased, spread half of the mixture on the pan. Put approximately 1 1/2 cups mozzarella cheese on top. Then laying remaining half of penne mixture on top of the cheese. Put in oven for 20 minutes on 375. After 20 minutes, put the remaining mozzarella and parmesan cheese on top. Put back in oven for approx 5-7 min letting last layer of cheese melt.
Nutrition Facts : Calories 256, Fat 5, SaturatedFat 1.7, Cholesterol 53.7, Sodium 572, Carbohydrate 42.7, Fiber 6.8, Sugar 7.6, Protein 11.1
BAKED PENNE WITH CHICKEN, BROCCOLI, AND MUSHROOMS
Make and share this Baked Penne With Chicken, Broccoli, and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Topping: process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
- Filling: adjust an oven rack to the middle position; preheat oven to 400°.
- Bring 4 quarts of water to a boil in a Dutch oven over high heat.
- Stir in 1 T salt and the broccoli; cook until bright green, about 1 minute.
- Remove the broccoli using a slotted spoon or wire spider and spread it out on a baking sheet to cool.
- Return the water to a boil; add in the pasta and cook, stirring occasionally, until al dente.
- Drain the pasta and toss with 1 T olive oil; leave it in the colander and set aside.
- Wipe the pot dry; add in the remaining 2 T oil and return to medium heat until shimmering.
- Add in the cremini and 3/4 t salt; cook until the mushrooms have released their juices and are brown around the edges, about 10 minutes.
- Add in the onion and cook until softened and beginning to brown, about 8 minutes.
- Stir in the garlic and thyme; cook until fragrant, about 30 seconds.
- Add in the flour and cook, stirring constantly, until golden, about 1 minute.
- Slowly whisk in the wine and the dried porcini with their reserved liquid; cook until the liquid is almost evaporated, about 1 minute.
- Slowly whisk in the broth and cream; bring to a simmer, whisking often.
- Add in the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes.
- Off the heat, stir in the Asiago and pepper.
- Add in the cooked pasta and broccoli to the sauce; stir to combine.
- Transfer to a 13 x 9 inch baking dish and sprinkle with the bread crumb topping.
- Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes.
- Serve immediately.
Nutrition Facts : Calories 638.9, Fat 23.6, SaturatedFat 10.3, Cholesterol 102.9, Sodium 248, Carbohydrate 72.4, Fiber 10.2, Sugar 10.4, Protein 38.1
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