Best 9 Penne With Peas Pea Greens And Parmesan Recipes

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Indulge in a symphony of flavors with our exquisite penne pasta dishes, artfully crafted to tantalize your taste buds. Embark on a culinary journey with our classic penne with peas, a timeless combination that showcases the vibrant sweetness of fresh peas, enveloped in a creamy Parmesan sauce. Discover a burst of freshness with our penne with pea greens and Parmesan, where the delicate flavor of pea greens dances harmoniously with the nutty richness of Parmesan cheese.

For a delightful twist, try our penne with peas, bacon, and Parmesan, where smoky bacon adds a savory depth to the dish. Experience a taste of the Mediterranean with our penne with peas, tomatoes, and feta, a vibrant medley of flavors that transport you to sunny shores. And for a vegetarian delight, savor our penne with peas, zucchini, and Parmesan, where tender zucchini lends a refreshing crunch to the pasta. Each recipe promises a unique culinary adventure, sure to leave you craving more.

Let's cook with our recipes!

PENNE WITH SAUSAGE AND GREENS



Penne with Sausage and Greens image

Provided by Kardea Brown

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Kosher salt
8 ounces penne
1 tablespoon olive oil
6 ounces sweet Italian sausage, casings removed (about 2 links)
1 1/2 cups collard greens cut into 1/4-inch ribbons (tough stems removed)
2 cloves garlic, minced
Pinch of red pepper flakes
1 teaspoon lemon zest
Freshly grated Parmesan, for serving

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.

PENNE WITH RICOTTA AND PEAS



Penne with Ricotta and Peas image

Provided by Mark Bittman

Categories     quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

Salt and pepper
1 cup frozen peas
1 pound penne, ziti or other cut pasta
About 1 cup ricotta, preferably fresh
1 tablespoon softened butter
1 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
  • Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
  • Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 20 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams

SIMPLE SPAGHETTI WITH GARLIC, PEAS & PARMESAN



Simple Spaghetti with Garlic, Peas & Parmesan image

Just a few simple ingredients gets you a luxurious carbonara-like spaghetti dish with olive oil, garlic, spring peas, Parmesan and lemon.

Provided by Julie Andrews

Categories     Pasta

Time 30m

Number Of Ingredients 8

12-ounce box whole grain spaghetti
¼ cup + 1 tablespoon extra virgin olive oil
4 cloves garlic, minced
3 large egg yolks, beaten
1 cup cooked baby peas
½ cup freshly shaved Parmesan cheese, divided
Coarse salt and freshly ground black pepper, to taste
Fresh lemon zest and juice, to taste

Steps:

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente.
  • Drain pasta, reserving 1 ¼ cups pasta water for later use. Coat pasta with 1 Tbsp. olive oil and set aside.
  • Place ¼ cup olive oil in the large pot on medium-high heat. Add garlic and cook until fragrant, about 30-60 seconds. Add pasta back in to the stock pot, then the pasta water and simmer until liquid is reduced by half. Remove from the heat and stir in the beaten egg yolks until it starts to thicken.
  • Stir in peas and half the Parmesan cheese.
  • Season with salt, black pepper and lemon zest and juice, to taste. Remove from heat and place in bowls.
  • Garnish with remaining Parmesan cheese.

Nutrition Facts : ServingSize 1/6 of recipe, Calories 405 calories, Sugar 3g, Sodium 245mg, Fat 18g, SaturatedFat 5g, UnsaturatedFat 13g, TransFat 0g, Carbohydrate 48g, Fiber 7g, Protein 13g, Cholesterol 101mg

PARMESAN PEAS



Parmesan Peas image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 18m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons canola oil
2 large shallots, diced
1 pound fresh frozen English green peas, defrosted
1 cup heavy cream
1/2 cup grated Parmesan
Salt
Freshly ground black pepper
1/4 cup freshly chopped mint leaves, optional

Steps:

  • In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.

PENNE WITH CHICKEN, WILD MUSHROOMS AND PEAS



Penne with Chicken, Wild Mushrooms and Peas image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1-ounce dried porcini mushrooms
1 cup hot water
1 pound penne pasta
1 tablespoon olive oil
1 leek, rinsed well and chopped
1 cup sliced shiitake mushrooms
1 heaping cup cooked chicken
1 teaspoon dried tarragon
1 1/4 cups reduced-sodium chicken broth, divided
1 teaspoon cornstarch
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley
Salt
Ground black pepper

Steps:

  • Soak dried porcini mushrooms in hot water for 15 minutes, until soft.
  • Cook penne according to package directions.
  • While penne is cooking, heat oil in large skillet over medium-high heat. Add leeks and cook for 2 minutes, or until soft. Add shiitake mushrooms and cook for 3 minutes, until mushrooms soften. Strain porcini mushrooms through a sieve, reserving soaking liquid. Chop porcini mushrooms and add to skillet. Add chicken and tarragon and cook 1 minute, until tarragon is fragrant.
  • Add reserved mushroom soaking liquid and 1 cup of the chicken broth and bring to a simmer, for 5 minutes. In a small bowl, using a whisk, dissolve cornstarch in remaining 1/4 cup chicken broth and add to the pan with the peas. Simmer 2 minutes until it reaches a full boil, and the sauce thickens. Stir in cooked penne and cook 1 minute to heat through. Remove from heat and stir in parsley. Season, to taste, with salt and freshly ground black pepper.

PENNE SALAD WITH PEPPERS AND PEAS



Penne Salad With Peppers and Peas image

Make and share this Penne Salad With Peppers and Peas recipe from Food.com.

Provided by bigbadbrenda

Categories     Penne

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup nonfat sour cream
1/2 cup skim milk
1/2 cup fat-free mayonnaise
1/4 cup sugar
1/2 cup red wine vinegar
4 teaspoons dried parsley flakes
1/2 teaspoon black pepper
12 ounces penne pasta, cooked, drained and cooled
10 ounces frozen peas, cooked
2 red bell peppers, sliced

Steps:

  • Combine sour cream, milk, mayonnaise, sugar, parsley, vinegar and black pepper in a blender. Process until smooth and creamy. Cover and refrigerate 45 minute.
  • Combine cooked pasta, peas and bell peppers into a large bowl.
  • Pour dressing over top and toss slightly until ingredients are coated.
  • Serve immediately or cover and refrigerate and serve within 2 days.
  • Time does not include the 45 minutes for the dressing in the refrigerator.

Nutrition Facts : Calories 326.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 4.5, Sodium 243.9, Carbohydrate 69.6, Fiber 9.6, Sugar 15.5, Protein 9

CHEESY PENNE PASTA WITH PEAS



Cheesy Penne Pasta with Peas image

I wanted to make something different other than spaghetti noodles to put underneath my Chicken Parmesan. I looked through the cabinets and freezer and came up with this. It was a wonderful substitute!

Provided by Jennifer Bass

Categories     Pasta Sides

Time 20m

Number Of Ingredients 6

1 lb penne pasta
1 c frozen sweet peas
1 c milk
1/2 c grated parmesan cheese
1/2 c shredded mozzarella cheese
1 Tbsp butter

Steps:

  • 1. Cook pasta according to directions on box, adding the peas during the last 3-5 minutes of cooking.
  • 2. Drain pasta and peas.
  • 3. Return pasta and peas to cooking pot and add the butter, milk, and cheeses. Stir over low heat until cheese is melted.

PENNE WITH SAUSAGE AND PEAS



Penne With Sausage and Peas image

This is a quick and delicious meal. I skipped the oil and found I didn't need to drain the sausage because it was a good sausage and didn't have a lot of grease. I also used homemade chicken broth from my freezer and skipped the salt (the chicken broth and sausage had plenty of flavor). I also added 3 to 4 cups of peas instead of a cup. Recipe courtesy of Family Circle, July 2010. Yum!

Provided by AmyZoe

Categories     Pork

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces whole wheat penne, uncooked
2 tablespoons olive oil
12 ounces chicken sausage, sliced on the diagonal
2 garlic cloves, chopped
16 ounces tomatoes, seeded and chopped
1/4 teaspoon salt
1/2 cup fat-free low-sodium chicken broth
1 cup peas, thawed if frozen
2 tablespoons parmesan cheese, freshly grated

Steps:

  • Heat a large pot of lightly salted water to boiling.
  • Add pasta and cook as per package directions, 12 minutes. Drain.
  • Meanwhile, heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat.
  • Add the sausage and cook 3 minutes, turning a few times, until browned.
  • Scoop out sausage with a slotted spoon onto a plate.
  • Reduce heat to medium and add remaining 1 tablespoon oil and the garlic.
  • Cook 30 seconds. Stir in tomatoes and salt and cook 2 minutes.
  • Stir in chicken broth, peas, and browned sausage. Heat through.
  • Place cooked pasta in a large bowl.
  • Add sausage mixture and a tablespoon of Parmesan. Toss to combine.
  • Top with remaining tablespoon Parmesan and serve warm.

Nutrition Facts : Calories 408.6, Fat 14.2, SaturatedFat 3.9, Cholesterol 69.5, Sodium 724.1, Carbohydrate 55.1, Fiber 7.1, Sugar 4.7, Protein 19.3

PASTA WITH SUGAR SNAP PEAS, PARMESAN AND MUSHROOMS



Pasta With Sugar Snap Peas, Parmesan and Mushrooms image

Simple and light on a warm summer night!

Provided by Laura DeMarte

Categories     Main Dish Recipes     Pasta

Time 21m

Yield 4

Number Of Ingredients 12

8 ounces penne pasta
1 (6 ounce) package sugar snap peas, or as desired
2 tablespoons olive oil, or more to taste
1 tablespoon margarine
8 white mushrooms, sliced
2 green onions, minced
1 clove garlic, minced
1 lemon, zested
1 tablespoon lemon juice
salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh mint

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
  • Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 51.6 g, Cholesterol 4.4 mg, Fat 12.3 g, Fiber 4.9 g, Protein 13.1 g, SaturatedFat 2.6 g, Sodium 152.5 mg, Sugar 2.8 g

Tips:

  • Use fresh peas and pea greens. This will give your dish the best flavor.
  • If you can't find fresh pea greens, you can use baby spinach or arugula instead.
  • Don't overcook the peas. They should be cooked through but still have a slight crunch.
  • Garnish the dish with grated Parmesan cheese and a squeeze of lemon juice. This will add extra flavor and brightness.
  • Serve immediately. This dish is best when served hot.

Conclusion:

This penne with peas, pea greens, and Parmesan is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with everyone at the table.

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