Best 5 Mini Penne With Sweet Peppers And Parmigiano Reggiano Recipes
Indulge in a culinary journey with our exquisite Mini Penne with Sweet Peppers and Parmigiano Reggiano, a symphony of flavors that will tantalize your taste buds. This delectable dish is a harmonious blend of sweet and savory, featuring perfectly cooked mini penne pasta coated in a rich and flavorful sauce made with colorful sweet peppers, aromatic garlic, and a touch of chili flakes for a subtle kick. Topped with freshly grated Parmigiano Reggiano cheese, this dish is a true celebration of Italian cuisine.
Savor every bite as the sweetness of the roasted red peppers and the natural sugars from the bell peppers dance on your palate, perfectly balanced by the savory notes of garlic and the sharp, nutty flavor of Parmigiano Reggiano. The addition of fresh basil adds a refreshing herbal touch, while a hint of chili flakes provides a subtle warmth that lingers.
This versatile recipe offers endless variations to suit your preferences. Substitute penne pasta with your favorite short pasta, experiment with different types of sweet peppers, or adjust the amount of chili flakes to your desired spice level. For a vegetarian twist, swap the chicken broth with vegetable broth, and for a creamy variation, stir in a splash of heavy cream or crème fraîche.
Elevate your meal by pairing it with a crisp green salad tossed with a tangy vinaigrette dressing, or indulge in a glass of your favorite Italian wine to complement the vibrant flavors of this dish. Whether you're hosting a dinner party, preparing a quick and satisfying weeknight meal, or simply craving a taste of Italy, this Mini Penne with Sweet Peppers and Parmigiano Reggiano is sure to impress and delight. So gather your ingredients, and let's embark on a culinary adventure!
PENNE PECORINO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, for 10 to 12 minutes.
- Meanwhile, cook the penne according to package directions in lightly salted water. Reserve 1 cup pasta cooking water, then drain.
- Increase the heat under the skillet to medium-high and stir the cooked penne and reserved pasta water into the skillet. Let the sauce simmer and reduce until it thickens, for 1 to 2 minutes.
- Remove the pan from the heat and stir in the grated cheese until partially melted.
- Top with freshly ground black pepper and serve immediately.
MINESTRONE WITH SAUTEED CROUTONS AND PARMIGIANO-REGGIANO
Steps:
- Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic, add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels.
- Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.
MINESTRONE WITH PARMIGIANO-REGGIANO
Provided by Bobby Flay
Time 1h5m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.
- Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.
Nutrition Facts : Calories 275 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 21 milligrams, Sodium 263 milligrams, Carbohydrate 28 grams, Fiber 7 grams, Protein 12 grams
MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO
Mini penne tossed with colorful bell peppers and fresh basil makes a colorful and satisfying vegetarian meal. Barilla White Fiber pasta adds a healthy fiber boost without sacrificing taste.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil. Season water with salt to taste (optional).
- In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
- Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
- Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
- Meanwhile cook pasta according to package directions, drain and toss with the sauce.
- Stir in chopped basil and cheese before serving.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 48.8 g, Cholesterol 5.9 mg, Fat 12.1 g, Fiber 7.1 g, Protein 10.4 g, SaturatedFat 2.4 g, Sodium 206.4 mg, Sugar 2.6 g
MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO
Mini penne tossed with colorful bell peppers and fresh basil makes a colorful and satisfying vegetarian meal. Barilla White Fiber pasta adds a healthy fiber boost without sacrificing taste.
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of water to boil. Season water with salt to taste (optional).
- In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
- Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
- Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
- Meanwhile cook pasta according to package directions, drain and toss with the sauce.
- Stir in chopped basil and cheese before serving.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 48.8 g, Cholesterol 5.9 mg, Fat 12.1 g, Fiber 7.1 g, Protein 10.4 g, SaturatedFat 2.4 g, Sodium 206.4 mg, Sugar 2.6 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, herbs, and spices.
- Don't Overcook the Pasta: Pasta is best when it is cooked al dente, or slightly firm to the bite. Overcooking pasta will make it mushy and unpleasant to eat.
- Use a Good Quality Olive Oil: Olive oil is a key ingredient in many Italian dishes. Choose a good quality extra virgin olive oil for the best flavor.
- Season to Taste: Always taste your food before serving and adjust the seasoning as needed. This is the best way to ensure that your dish is perfectly seasoned.
Conclusion:
The mini penne with sweet peppers and Parmigiano-Reggiano is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. With a few simple tips, you can make sure that your dish turns out perfectly every time.
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