**Indulge in a symphony of flavors with our curated collection of delectable penne recipes, each featuring a unique twist on the classic pasta dish.**
From the nutty richness of brown butter and the peppery zest of arugula to the vibrant freshness of pesto and the tangy bite of sun-dried tomatoes, these recipes offer a diverse range of taste sensations that will tantalize your palate.
**1. Penne with Brown Butter, Arugula, and Pine Nuts:**
**Experience the simplicity and elegance of this classic combination.** Brown butter lends a rich, nutty flavor to the pasta, while arugula adds a peppery freshness and pine nuts provide a delightful crunch.
**2. Penne with Pesto and Grilled Lemon Chicken:**
**Savor the vibrant flavors of pesto and grilled lemon chicken in this delightful dish.** Fresh basil, garlic, and pine nuts come together to create a herbaceous and aromatic pesto, while grilled lemon chicken adds a tangy and smoky touch.
**3. Penne with Roasted Red Pepper Sauce and Feta Cheese:**
**Treat your taste buds to the vibrant colors and bold flavors of this Mediterranean-inspired pasta.** Roasted red peppers lend a sweet and smoky flavor to the sauce, while crumbled feta cheese adds a tangy and salty finish.
**4. Penne alla Vodka with Shrimp and Peas:**
**Indulge in the creamy decadence of this vodka-infused pasta, brimming with succulent shrimp and vibrant peas.** A touch of cream and grated Parmesan cheese create a velvety sauce that perfectly coats the penne, while shrimp and peas add a delightful briny and sweet flavor.
**5. Penne with Sun-Dried Tomato Pesto and Chicken:**
**Savor the tangy and aromatic flavors of this sun-dried tomato pesto pasta, complemented by tender chicken.** Sun-dried tomatoes, basil, and garlic come together to create a vibrant and flavorful pesto, while chicken adds a lean and protein-packed element to the dish.
PENNE WITH SAUSAGE AND GREENS
Steps:
- Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
- Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.
GREEN BEANS WITH BROWN BUTTER AND PINE NUTS
Steps:
- Place green beans with 2 tablespoons of water in a microwave-safe bowl. Cover and cook for 6 to 7 minutes.
- Meanwhile, melt butter in a large skillet over medium low heat. As the butter bubbles it will start to turn brown and give off a nutty aroma. Once it has reached a light brown color, add garlic, cooked and drained green beans and pine nuts. Toss to combine and saute for 1 minute until heated through. Season, to taste, with salt and pepper.
- Serve immediately.
PENNE PASTA WITH BROWN BUTTER, ARUGULA, AND PINE NUTS
Steps:
- For the dressing: In a small bowl, whisk together the olive oil, lemon juice (or the lemon essential oil), 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 tothe 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 ove rmedium 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 panf rom 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.
BUTTERNUT, ARUGULA AND PINE NUT SALAD
Provided by Nigella Lawson : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
- Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
- Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
- Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
- Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
BUTTERNUT, ARUGULA AND PINE NUT SALAD
Provided by Food Network
Number Of Ingredients 9
Steps:
- 2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing;
- 1. Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
- 2. Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
- 3. Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
- 4. Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
- 5. Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
- ;
PENNE RIGATE WITH MIXED GREENS AND PINE NUTS
Categories Cheese Leafy Green Nut Pasta Vegetarian Quick & Easy Dinner Pine Nut Noodle Gourmet Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 9
Steps:
- Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
- Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.
PENNE WITH ARUGULA, BROCCOLI AND PINE NUTS
Looking for a new pasta recipe to serve your family? Try our Penne with Arugula, Broccoli and Pine Nuts recipe. This vegetarian-friendly pasta dish is as easy to make as it is delicious.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 10
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain pasta mixture, reserving 1/2 cup cooking water.
- Heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 7 min. or until onions are tender. Stir in reserved cooking water; bring to boil. Simmer on medium-low heat 2 min. or until sauce is reduced by half, stirring occasionally. Add pasta mixture, carrots, lemon juice and remaining dressing; cook and stir 2 min. or until heated through. Remove from heat.
- Add arugula and cheese; mix lightly. Sprinkle with pine nuts.
Nutrition Facts : Calories 470, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 480 mg, Carbohydrate 65 g, Fiber 5 g, Sugar 7 g, Protein 19 g
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your dish shine. Look for high-quality pasta, nutty brown butter, peppery arugula, and toasted pine nuts.
- Don't overcrowd the pasta: When cooking the pasta, make sure to use a large pot of boiling water so that the pasta has plenty of room to cook evenly.
- Cook the pasta al dente: Al dente means "to the tooth" in Italian, and it refers to the slightly firm texture that pasta should have when cooked properly. This will help it hold its shape and flavor in the dish.
- Brown the butter until it is golden brown: This will give the butter a rich, nutty flavor that will complement the other ingredients in the dish.
- Add the arugula to the pasta at the last minute: This will help preserve its delicate flavor and texture.
- Season the dish with salt and pepper to taste: This will help bring out the flavors of the other ingredients.
Conclusion:
This penne with brown butter, arugula, and pine nuts is a simple but flavorful dish that is perfect for a quick and easy weeknight meal. The combination of nutty brown butter, peppery arugula, and toasted pine nuts creates a delicious and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy pasta dish, give this recipe a try!
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