Penne With Roasted Herbed Vegetables Garlic Broth And Cheese Recipes

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.

THREE CHEESE BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• In a large bowl, toss vegetables and olive oil. Bake on rimmed cookie sheet at 500°F for 20–30 minutes, stirring once or twice. Cook pasta and drain.
• In very large bowl, mix all ingredients together except half of the parmesan cheese and half of the parsley herb mixture. Season with salt and pepper.
• Put in greased 13 x 9 baking dish (probably won’t all fit in). Sprinkle with remaining parmesan and parsley.
• Bake at 375°F for 35-40 minutes.

PENNE WITH ROASTED HERBED VEGETABLES, GARLIC BROTH, AND CHEESE

Steps:

• 1) Preheat oven to 400*F. 2) Mix first 8 ingredients together. Season with salt and pepper and place all in roasting dish except asparagus. Roast, stirring, for about 15 minutes, and then add asparagus to pan. Continue to roast for 10-15 more minutes, stirring occasionally, until vegetables are browned. 3) Peel garlic and add to saucepan with the broth. Whisk lightly if necessary to combine. Simmer until reduced down to between 1/2 and 1/3 of original volume. 4) Toss pasta with the broth mixture and basil over very low heat until it appears saucy. Remove from heat and stir in roasted vegetables. 5) If you are using goat cheese, add now and stir lightly to make a thin creamy coating. If not using goat cheese, sprinkle other cheeses over pasta (OFF HEAT), mix, and serve.

CREAMY GARLIC PENNE PASTA

Steps:

• Melt butter and add garlic in a medium sauce pan.
• Cook over medium for 1 minute.
• Add flour and cook 1 minute, stirring constantly.
• Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and cheese.
• Stir until cheese is melted.
• Toss hot pasta with sauce and serve immediately.

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH

Steps:

• Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
• Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
• Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.