Penne With Carrots And Chevre Recipes

COPPER PENNIES

Steps:

• Place the carrots in a medium saucepan and cover with water. Heat to boiling over medium-high heat. Reduce heat and cook for an additional 10 minutes or until tender when pricked with a fork.
• Drain the carrots, add the onions and bell peppers and set aside to cool.
• Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper with a whisk in a medium saucepan. Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes. Set aside and cool to room temperature.
• Pour the sauce mixture over the carrot mixture and stir to combine. Store, covered, in the refrigerator for up to 4 weeks.Serve cold from the refrigerator.

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS

Steps:

• Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
• Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
• Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

PENNE WITH CREAMY CARROTS AND SCALLIONS

Steps:

• Cook pasta according to directions.
• While pasta is cooking bring broth to a boil in a medium sauce pan.
• Add carrots, peas and garlic to broth; return to a boil, reduce heat, cover and simmer for 10 minutes.
• Add cream cheese and scallions to veggies and stir until cheese is melted.
• Place well drained pasta in a serving bowl.
• Pour veggies/cheese mixture over pasta and toss to coat.
• Serve.

PENNE WITH CARROTS, CHANTERELLES AND SAUSAGE

Steps:

• Heat oven to 425 degrees. Massage carrots and chanterelles with 3 tablespoons oil, spread on a baking sheet and roast about 25 minutes, until carrots are tender but not soft. Place stock in a saucepan and keep warm on a slow simmer.
• Meanwhile, heat remaining 1 tablespoon oil in a 4-quart sauté pan. Add onion and sauté on medium until it starts to brown. Add sausage meat, lower heat and cook, breaking it up with a fork until it loses its redness and is uniformly crumbly. Stir in 1/2 cup stock to deglaze pan.
• Stir in pasta. Cook on medium-low, stirring fairly frequently and adding stock 1/2 cup at a time as it's absorbed, until pasta is almost al dente, 20 to 25 minutes.
• Slice roasted carrots 1/2-inch thick and add them and the chanterelles to the pasta. Add remaining stock and season with salt and pepper. Add olives and parsley. The pasta should be quite moist but not soupy. Serve with cheese alongside.

PENNE WITH CARROTS AND CHEVRE

Steps:

• In large pot bring 5qt salted water to a boil.
• Meanwhile, in a large fryiing pan, heat the olive oil over medium heat. Add the carrots and saute, stirring occasionally, until tender when pierced with a fork, about 10 minutes. Season to taste with salt.
• Add the penne to the boiling water and cook until barely al dente. Drain the pasta and transfer it to the frying pan containing the carrots. Cook over medium heat, stirring frequently, for about 2 minutes.
• Arrange pasta. Sprinkle the crumbled cheese and parsley over the top and serve at once.