Best 4 Penne Rigate With Mixed Greens And Pine Nuts Recipes
Indulge in a culinary journey with our delectable Penne Rigate with Mixed Greens and Pine Nuts, a symphony of flavors and textures that will tantalize your taste buds. This delightful dish combines the earthy notes of mixed greens with the nutty crunch of pine nuts, all harmoniously brought together by a zesty lemon-tahini dressing. Embark on a culinary adventure with our curated collection of recipes, ranging from the classic to the innovative, each offering a unique twist on this beloved pasta dish. Discover the vibrant flavors of the sun-dried tomato pesto, the creamy richness of the avocado-basil sauce, and the smoky allure of the roasted red pepper sauce. Whether you're a seasoned home cook or just starting your culinary exploration, our recipes will guide you through the steps of creating a restaurant-quality meal in the comfort of your own kitchen.
Let's cook with our recipes!
SPINACH AND PINE NUTS WITH PENNE
Steps:
- Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants.
PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS
Provided by Giada De Laurentiis
Time 19m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.
PENNE WITH MIXED VEGETABLES, PARMESAN CHEESE, AND PINE NUTS
Number Of Ingredients 13
Steps:
- Heat a small skillet over medium low heat. Place the pine nuts in the DRY pan and toast for 3-4 minutes or until golden brown. Remove from skillet and set aside. Cook the penne pasta per instructions. Drain, reserving some of the pasta water, then return to the pot. While the penne pasta is cooking heat the olive oil in a large skillet over medium heat. Add the onions, bell peppers, and shitake mushrooms to the pan; cook for 2-3 minutes. Add the zucchini and tomatoes to the pan and cook for an additional 2-3 minutes or until softened. Add the minced garlic then cook, stirring constantly, for 1 minute. Season the vegetables with the chile flakes, sea salt, and freshly cracked pepper. Toss the vegetable mixture with the pasta, adding a little reserved pasta water to moisten if needed. Serve with the basil leaves and fresh Parmesan. Serve immediately. Enjoy.
ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS
In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
- Serve immediately, topped with ricotta, pine nuts, and Parmesan.
Nutrition Facts : Calories 489 g, Fat 14 g, Fiber 15 g, Protein 21 g
Tips:
- Choose the right pasta. Penne rigate is a good choice for this recipe because it has a large surface area that can hold the sauce and vegetables well. Other short pastas, such as fusilli or rotini, would also work well.
- Don't overcook the pasta. Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and won't hold its shape well.
- Use fresh, seasonal vegetables. This recipe is a great way to use up leftover vegetables from your garden or farmers market. If you don't have fresh vegetables on hand, you can use frozen or canned vegetables instead.
- Toast the pine nuts. Toasting the pine nuts will bring out their flavor and make them more fragrant. You can toast them in a skillet over medium heat for a few minutes, or you can spread them on a baking sheet and toast them in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes.
- Use a good quality olive oil. Olive oil is an important ingredient in this recipe, so be sure to use a good quality oil that has a fruity flavor. Extra virgin olive oil is the best choice.
- Season the dish to taste. Be sure to taste the dish before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.
Conclusion:
This penne rigate with mixed greens and pine nuts is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and fresh flavors, this dish is sure to please everyone at your table.
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