Best 8 Penne With Winter Vegetable Sauce Recipes

PENNE PASTA PRIMAVERA

Steps:

• Bring a pot of salted water to a boil and cook the penne pasta to just before al dente (1 minute less than package instructions). Reserve ¼ cup of pasta water, drain and set aside.
• Meanwhile, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the onion and cook until translucent; 1-2 minutes. Stir in vegetables in the following order, cooking and stirring for 1-2 minutes after each addition: Carrots, broccoli, red bell pepper, asparagus or zucchini, minced garlic. Add another tablespoon of butter to the skillet if it starts looking a little dry, usually just before the asparagus. Season vegetables with a pinch of salt and pepper, then transfer to a plate and set aside.
• To the skillet, add a tablespoon of butter, 3/4 cup chicken broth, ¼ cup lemon juice and ¼ of cup pasta water. Bring to a boil and simmer until slightly reduced; 2-3 minutes. Stir in the pasta and continue to simmer until sauce is reduced by half; 3-4 minutes. Stir in vegetables and season with salt and pepper as desired.
• Top with fresh grated Parmesan cheese and serve immediately. Garnish with fresh minced parsley and serve with lemon wedges if desired.

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

VEGETARIAN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. , In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

PENNE WITH WINTER VEGETABLE SAUCE

Steps:

• Heat oil in a big pot over medium heat; add in onion, carrots, celery, bell pepper, and garlic.
• Cover and cook 10 minutes, stirring occasionally.
• Add in the tomatoes, savory, salt/pepper to taste; cook 5 more minutes.
• Transfer vegetable mixture to food processor and puree (or may use hand held blender and puree right in the pot), then transfer back to the pot; simmer over low heat for 10 minutes.
• Adjust the seasonings, adding a little stock or water if mixture becomes too thick.
• Heat a large pot of water to boiling; add in salt, then penne; cook until al dente, about 8-10 minutes, stirring occasionally; drain pasta when cooked.
• Transfer pasta to a shallow serving bowl; add the sauce, sprinkle with parsley and serve immediately.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

PENNE AL ORTOLANO (PENNE WITH GARDEN VEGETABLES)

Steps:

• Core and seed peppers and cut them into 1/4-inch strips. Cut eggplant into cubes 1/2-inch or smaller.
• In large frying pan, saute garlic and peppers in 2 tablespoons olive oil over medium-low heat until they are very soft. Remove and set aside in medium bowl. Add remaining oil to pan, and raise heat to medium-high. Add eggplant, and brown quickly, removing cubes as they brown and adding them to peppers.
• While vegetables cook, cut zucchini in half lengthwise, and then slice about 1/2-inch thick. Add zucchini pieces to pan, brown quickly on both sides, and add them to eggplant and peppers.
• Remove pan from heat, and immediately stir minced herbs into hot oil. Pour over vegetables and keep warm.
• Bring 5 to 6 quarts water to rolling boil. Add at least 2 tablespoons salt and then the pasta.
• While pasta is cooking, warm the tomato sauce in separate pan.
• Start testing pasta at 6 minutes. When pasta is done, drain it and turn it immediately into preheated bowl. Mix rapidly with hot tomato sauce. (Or drain pasta when it is not quite done, and finish cooking in sauce.) When sauce is thoroughly mixed in, add sauteed vegetables, and mix lightly. Serve immediately.

PENNE WITH VEGETABLES IN TOMATO-BASIL SAUCE

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
• Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.

VEGETABLE PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.