Asparagus And Sweet Pepper Penne Rigate Recipes

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• 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, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PENNE WITH ASPARAGUS AND PEPPERS

Steps:

• In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to 1/4 cup, about 8 to 10 minutes.
• Stir in remaining ingredients, except cheese. Toss with hot, cooked pasta. Top with cheese and serve hot.

PENNE WITH SHRIMP, FETA, AND SPRING VEGETABLES

Steps:

• In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
• To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

PENNE WITH RICOTTA AND ASPARAGUS

Steps:

• Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
• Bring the water back to a boil and add the penne.
• Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.

LOW CALORIE SHRIMP ASPARAGUS PENNE WITH RED PEPPER CREAM SAUCE

Steps:

• Preparing Penne:.
• In a large stockpot, add 4 quarts of water and 1 tbsp crushed red pepper and bring to a boil.
• Add the 16oz package of penne rigate and stir every 2-3 minutes, maintaining a rolling boil. After approximately 14 minutes (time may vary slightly depending on brand of pasta) drain pasta and rinse in cold water to keep the pasta from cooking further.
• Let pasta sit for 5 minutes after the rinse, and the starchiness will come back to the surface of the pasta, allowing the sauce to stick to each noodle.
• Red Pepper and Tomato Cream Sauce:.
• Dice red bell pepper and saute in a small skillet until it begins to soften.
• Add fresh sliced mushrooms and saute for an additional 3 minutes.
• Blanch chopped asparagus in a pan with 2 cups of water for 4 minutes, then drain.
• Season shrimp with creole seasoning and fry in a large skillet.
• Add alfredo sauces, shrimp, pepper-mushroom mixture, italian seasoning, tomato sauce, and asparagus to a sauce pan, and bring to a simmer. Reduce heat to low and add penne.

SPRINGTIME PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

PENNE WITH ASPARAGUS

Steps:

• Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
• Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.

PENNE AND ASPARAGUS WITH RICOTTA CHEESE

Steps:

• Cook the pasta according to package directions, omitting any oil or butter.
• Two to four minutes before the pasta is done, add the asparagus to the water (2 minutes for thin spears, 4 minutes for thick). Before draining, reserve about 1 cup of the pasta water in a small bowl. Drain the pasta.
• Meanwhile, add the garlic, ricotta, and olive oil to a large serving bowl. As soon as the pasta is drained, mix in 1/3 cup of the reserved pasta water. Immediately add the pasta and asparagus and gently toss until the pasta and asparagus are coated with the cheese mixture. Season with salt and pepper. Gently toss again. If the mixture seems too dry, add more reserved pasta water, about 1/4 cup at a time, until no longer dry. Sprinkle the Parmesan over the pasta and sprinkle with the red pepper flakes, if desired. Serve immediately.
• nutrition information
• Each (about 2-cup) serving has:
• Calories: 318
• Protein: 15g
• Carbohydrates: 60g
• Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 18mg
• Fiber: 9g
• Sodium: 183mg

PENNE RIGATE WITH CHICKEN

Steps:

• Cook pasta according to package directions.
• Saute pepper, onion, and garlic in olive oil until tender.
• Stir in pasta sauce, chicken and basil.
• Simmer 5 minutes.
• Serve sauce mixture over pasta.

ASPARAGUS AND SHRIMP PENNE PASTA

Steps:

• Cook asparagus in 1 tablespoons of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently.
• Add shrimp and red pepper; cover.
• Cook 5 minutes or until shrimp turn pink and vegetables are crisp-tender, stirring occasionally.
• Meanwhile, cook pasta as directed on package.
• Drain pasta; place in large serving bowl.
• Add remaining dressing, asparagus mixture and cheese; toss lightly.
• Serve immediately or cover and refrigerate until chilled.

PENNE RIGATE WITH RICOTTA

Steps:

• Boil Penne Rigate (directions on box).
• Cut onions into slices.
• Place onions into pan along with 2 tablespoons of butter and 1/2 cup of water cook until onions are tender.
• Add 1 tablespoon of parsley, 1/2 cup ricotta cheese, 1 pinch nutmeg, 1 pinch cinnamon, 1/2 cup of heavy whipping cream, 1 teaspoon of Vegetable stock and stir.
• Then add the Penne Rigate, sprinkle minced garlic, and seasoned salt and garlic salt and mix.
• Now You Can Enjoy!

ASPARAGUS PENNE

Steps:

• 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, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

CHICKEN PENNE RIGATE

Steps:

• Heat olive oil in 12-inch skillet.
• Add onion and pepper and cook until tender.
• Add chicken and cook throughly.
• Add sauce and spices.
• Cook pasta according to package directions.
• Once all is done, add pasta to large bowl or dish and cover with sauce. Top with fresh ground Parmesan cheese.