PASTA DAY: penne recipes

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Penne With Broccoli, Red Pepper, And Garlic

Penne With Eggplant And Sweet Peppers

Penne With Mushrooms

 

* Exported from MasterCook *

 

Penne With Broccoli, Red Pepper, And Garlic

 

Recipe By : The One Dish Vegetarian, by Maria Robbins, page 58

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup extra-virgin olive oil

6 garlic cloves -- up to 8

finely minced

1/2 teaspoon hot red pepper flakes -- or more to taste

2 red bell peppers -- seeded and cored

and cut into 1/2-inch dice

1 cup finely chopped parsley

1 vegetarian bouillon cube

dissolved in 1 cup hot water

2 tablespoons salt

3 heads broccoli -- trimmed,

florets cut into bite-size pieces and

1 stalks peeled and cut on the diagonal into

bite-size pieces

1 pound penne

Freshly ground black pepper

Freshly grated Parmesan cheese

 

4 to 5 servings

 

This recipe is one of my all-time favorites. I prepare it at least once a

week all winter long. The ingredients are easily available at a time of

year when good fresh produce is hard to come by. And, in minutes, you can

prepare a meal that is not only delicious but provides a gold mine of

vitamins and minerals. In my book, this is the best kind of health insurance.

 

1. Place a large pot of water (6 quarts) on high heat to boil for the pasta.

 

2. In a large saute pan or skillet, heat the olive oil over low heat. Add

the garlic, red pepper flakes, and bell peppers, and saute for 3 minutes,

until peppers have become limp. Add the parsley and dissolved bouillon

cube, and leave on low heat, stirring occasionally.

 

3. Add salt to the boiling water and add the broccoli pieces. Boil for 3

minutes, then fish out the broccoli with a slotted spoon or small sieve and

add to the sauce in the saute pan.

 

4. Add the penne to the boiling water and cook until al dente.

 

5. Stir the broccoli pieces into the sauce. Season with freshly ground

black pepper and turn off the hear. Drain the penne and add to the sauce.

Toss well to mix and serve in pasta bowls. Serve the cheese separately.

 

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* Exported from MasterCook *

 

Penne With Eggplant And Sweet Peppers

 

Recipe By : Prevention Magazine, August 1999, page 136

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium eggplant -- (1 to 1 1/4 Ib)

halved lengthwise and thinly sliced

12 ounces penne pasta

2 tablespoons olive oil

1 sweet red pepper -- diced

4 garlic cloves -- finely chopped

15 ounces canned tomato sauce

2 tablespoons drained capers -- chopped

1/2 teaspoon salt plus salt to be used in Step 1

1/4 teaspoon pepper

1/2 cup grated Parmesan cheese

2 tablespoons finely chopped fresh basil

3 (or 1 tsp dried)

 

1. Place eggplant in a colander in the sink. Sprinkle liberally with

salt, tossing to be sure all pieces are salted. Let drain for 30 minutes.

With a paper towel, wipe water and salt from slices. Squeeze slices to

remove excess liquid.

 

2. Cook pasta in a large pot of boiling water according to package

directions. Drain, return to pot, and keep warm.

 

3. Warm oil in a large nonstick skillet over medium heat. Add red peppers

and garlic; saute for 2 minutes. Add eggplant. Cook, stirring constantly,

for 5 minutes. Add tomato sauce, capers, salt, and pepper. Cover and cook

over low heat, stirring occasionally, for 15 minutes or until the eggplant

is tender. Add to the pasta and toss well. Sprinkle with cheese and

basil; toss lightly. Serves 6

 

Per serving: Cal 344, Fat 8.1 g, Sat. Fat 2.3g, Chol 7mg, Fiber 3.1 g, Pro

12.9 g, Carb 54.1 g, Sodium 548mg

 

 

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* Exported from MasterCook *

 

Penne With Mushrooms

 

Recipe By : Star Tribune, 7/8/99

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup flavored or plain penne

1/4 cup dried mushrooms

1 tablespoon butter powder or margarine

1/4 cup Parmesan cheese

1/8 teaspoon garlic powder

(or use fresh minced garlic)

Salt and pepper to taste

 

Makes 1 (1 1/2-cup) serving

 

Adapted from " Backcountry Cooking " by Dorcas S. Miller (The Mountaineers,

$16.95).

 

Boil 3 to 4 cups of water and cook penne according to package directions.

Stir frequently to make sure pasta doesn't stick to pan. Add mushrooms

about 5 minutes before pasta is done. When pasta is al dente, remove pan

from stove and pour off all liquid, reserving 1/2 cup.

 

Return the 1/2 cup of liquid to pasta, stir in butter powder, cheese and

garlic powder. Add salt and pepper to taste.

 

 

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