Best 4 Penne Pasta Primavera Recipes

CREAMY PENNE PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
• Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

CREAMLESS PENNE PASTA PRIMAVERA WITH OLIVE OIL AND GARLIC

Steps:

• Bring 4 quarts of water with 2 tablespoons salt to a boil in a large pot and cook dry penne pasta to desired doneness per package directions. (Only 2.8 quarts -- 2.5 liters -- of water are required, but with the smaller amount of water, it would take longer for the water to return to a boil once the pasta is added.).
• Meanwhile, precook broccoli florets and carrots. If boiling in water, boil for 3-5 minutes and check for doneness with fork. Otherwise, vegetables can be steamed. Once cooked, transfer vegetables to ice water to halt cooking and preserve bright color, then drain. Set aside until step 4.
• In a large heavy skillet, heat the olive oil 1 minute or until hot and saute the onion and garlic until lightly golden, about 3 minutes.
• Add the vegetables and saute until the peppers are soft, about 2 minutes.
• Deglaze with the beef broth, if using, or just a splash (1 fluid ounce) of dry white wine.
• Add the drained penne noodles and basil and season to taste.
• Toss well and serve immediately with some freshly grated Parmesan or Grana di Padano cheese on the side.

PENNE PASTA PRIMAVERA

Steps:

• Toast pine nuts in a dry skillet over medium heat until all the nuts are slightly browned, about 2 minutes. Set aside.
• Cook pasta according to package directions; drain.
• While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add carrots; cook for 30 seconds while stirring. Add zucchini and squash; cook, stirring, until tender, about 3 minutes. Remove vegetables from skillet.
• Add remaining oil to skillet; stir in flour until absorbed. Stir in the half-and-half and tomato paste. Cook, stirring, until mixture comes to a boil and thickens. Stir in pasta and vegetables. Cook, tossing, until heated through. Remove from heat and stir in cheese and add salt an

WHOLE WHEAT PENNE PASTA PRIMAVERA.

Steps:

• 1. COOK Whole wheat pasta ,according to package directions. ADDING asparagus, bell peppers and peas during last 2 to 3 minutes of cooking. DRAIN , it and save (reserving 1/4 to 1/2 of pasta water for later. RETURN ...pasta to pot.
• 2. MEANWHILE ,sprinkle chicken with 1/2 tsp. salt 1/2 of the pepper. HEAT. 1tablespoon.. of olive oil,in a large cast iron fry pan, over medium heat-- high heat until hot....COOK chicken 8 to 10 minutes or until no longer pink in the center. Turning once ,remove chicken .COVER Loosely witfoil.
• 3. HEAT remaining 1- tsp.oil in the cast iron pan ,until hot.... COOK and stir shallots i minute or until .CRISP- Tender ADD sour cream; bring to a boil.,add 2,crushed cloves fresh garlic. Stir in the Reserved cooking pasta water.
• 4. ADD chives, basil ,lemon peel and the remaining salt and pepper for taste. POUR OVER ..... PENNE PASTA THINLY SLICED CHICKEN; Toss with the penne. IF using shrimp only cook the shrimp just for a few minutes until no longer pink.(so it want be overcooked.(cook shrimp last until ready to mix everything together .
• 5. ENJOY IT WITH A NICE GLASS OF WHITE WINE.( a glass of water lemon twist, side salad even fresh garlic bread ) Or no bread. IT'S fantastic by it self as a meal. ENJOY IT FROM GRANDMEY'S TABLE TO YOUS.1/6/2012