Pennies From Heaven Recipes

PENNE FROM HEAVEN

Penne From Heaven image

"This fast, fresh-tasting side dish comes very close to a delicious treatment for pasta I enjoyed while in Italy," relates Dorothy Roche from Menomonee Falls, Wisconsin. "You can also serve it with a green salad and toasted garlic bread for a light meal."

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

6 ounces uncooked penne pasta
1/2 pound fresh mushrooms, sliced
1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/3 cup crumbled feta cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes. Add the tomatoes, basil and salt; cook and stir for 5 minutes. Drain pasta and add to the skillet. Stir in cheese; heat through.

Nutrition Facts : Calories 188 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 335mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

PENNIES FROM HEAVEN

Pennies From Heaven image

This expression means an unexpected windfall of good fortune. I can't promise that but I can promise; These pennies from heaven will sweeten your table.

Provided by J. White Harris

Categories Vegetables

Time 30m

Number Of Ingredients 9

Ingredients

1 lb carrots, peeled, sliced 1/4-inch thick
1/4 tsp grated orange zest
1/2 c orange juice
1/4 c dried apricots, chopped
2 Tbsp lemon juice
salt and pepper
1/8 tsp ground cinnamon
1 Tbsp sugar
1 Tbsp unsalted butter

Steps:

1. Bring carrots, orange zest, orange juice, apricots, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cinnamon to a boil in a 12-inch nonstick skillet over medium-high heat. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until carrots are nearly tender, 8 to 10 minutes.
2. Remove lid, increase heat to medium-high, and cook until liquid is reduced to 2 tablespoons, 1 to 2 minutes.
3. Add sugar and butter and cook, stirring frequently, until carrots are tender and glaze is thick and glossy, 1 to 2 minutes. Season with salt and pepper to taste. Serve.

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