Hot Zucchini And Pepper Basil Sauce With Penne Recipes

EASY AND GOOD ZUCCHINI AND PEPPER SAUTE

Steps:

• In a large skillet heat oil and butter.
• Saute the onions and garlic until tender.
• Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
• Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.

HOT ZUCCHINI AND PEPPER BASIL SAUCE WITH PENNE

Steps:

• Bring water to boil in a covered pot for penne.
• Turn on broiler, and line the broiler pan with a double thickness of aluminum foil. Scrub and trim the zucchini and yellow squash, and slice in half lengthwise. Arrange on the foil-lined broiler pan, cut side up, and spray with nonstick pan spray. Broil the squashes about 3 inches from the source of heat for about 15 minutes, until they are browned and softened.
• Meanwhile, rinse the peppers and cut in fine julienne strips. Chop the garlic, rinse the capers and combine the garlic, capers, anchovy paste and hot pepper flakes.
• Cook the penne according to package directions.
• Heat a small nonstick skillet until it is hot. Reduce heat to medium high, and add the oil. Quickly saute the garlic mixture. Remove from heat, and stir in the julienned peppers.
• Cut the squashes into thin strips, and add to the pepper mixture.
• Wash, dry and cut the basil, and stir into pepper mixture. Season with pepper.
• Drain the penne, and top with the sauce.

CREAMY PASTA WITH ZUCCHINI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Whisk milk and cornstarch together in a bowl until smooth.
• Melt butter in a saucepan over medium-low heat. Cook and stir minced garlic in hot butter until fragrant, 30 to 60 seconds. Whisk in milk mixture; season with salt and pepper. Bring mixture to a simmer, add Parmesan cheese, and whisk until cheese is completely melted and sauce is smooth. Stir in parsley and remove from heat.
• Heat olive oil in a large skillet over medium-high heat. Saute sliced garlic in hot oil until fragrant, 30 to 60 seconds. Increase heat to high and stir zucchini, pinch of salt, and pinch of black pepper into skillet; cook and stir until zucchini is tender, about 5 minutes.
• Stir sauce and Cheddar cheese into zucchini mixture; cook and stir until heated through, about 5 minutes more. Toss zucchini sauce and linguine together in a large bowl and garnish with basil.

ZESTY ZUCCHINI, ROASTED RED PEPPER AND PENNE PASTA

Steps:

• 1. Slice zucchini in half lengthwise. Cut each half into 4 slices (lengthwise). Cut each slice into 4 pieces. Julienne roasted red peppers.
• 2. Heat butter and oil in large skillet. Add garlic, capers and red pepper flakes. Saute 1 minute.
• 3. Stir in roasted red peppers, heat through - about 1 minute.
• 4. Add zucchini, cover and cook over medium heat about 5-7 minutes, stirring occasionally. Turn heat to low and keep warm while cooking penne.
• 5. Cook penne according to package directions. Drain. Combine in a large serving dish with basil, zucchini and peppers. Season with salt and pepper to taste. Mix well and serve.

CHICKEN & PENNE WITH BASIL PARMESAN CREAM SAUCE

Steps:

• Fill a large pot of salted water and heat to a boil but do not cook the pasta yet.
• Butterfly the chicken breasts so they are the same thickness. (See How to Butterfly a Chicken Breast)
• Coat both sides with the salt and pepper.
• Heat a deep wide saute pan with the olive oil over medium high heat.
• Once hot, add the chicken breasts and count 30 seconds, then cover, lower heat to the lowest flame and continue to cook chicken, flipping once the first side is cooked, until no longer pink inside. Depending on the thickness of the chicken, this should take 5-10 minutes to cook on low.
• Remove cover and place the chicken breasts on a cutting board. Pour off but save liquid in the pan.
• Over medium heat add the butter and once melted, add flour and cook for three minutes, stirring often.
• Slowly add the cream whisking as you add.
• Add bay leaves, Parmesan cheese, salt, pepper, whole basil leaves, nutmeg, mustard and pepper flakes. Bring to a bubble then lower to a simmer and simmer ten minutes, stirring often.
• While cream sauce cooks, add Penne pasta to the hot water and cook to just short of al dente. Still should be a little bit chewy.
• Strain the cream sauce through a fine sieve and discard the solids. Taste and salt if needed. Pour the sauce back into the pan, reserving one cup that will be drizzled over each portion when serving.
• Slice the cooked chicken breast into strips and add to the sauce. Add the liquid that you saved after you cooked the chicken.
• Use a spider or strainer and scoop out and add the pasta to the sauce, but do not discard the pasta water yet.
• Stir the mixture over low to medium heat until the pasta is fully cooked. Add a little pasta water if it starts to dry out a little.
• Serve with the reserved sauce, chopped basil and grated Parmesan cheese.

20 MINUTE SKILLET SAUSAGE & ZUCCHINI

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
• Reduce heat to medium. Add remaining 1 1/2 tablespoons of oil to skillet with the zucchini, onion, and bell pepper. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.
• Add sausage back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired. Garnish with chopped fresh basil (optional).

BAKED ZUCCHINI PASTA

Steps:

• Chop zucchini into 1 inch pieces and add to a large bowl.
• Add next 6 ingredients to zucchini and mix well.
• Spray a 9 x 13 baking dish non stick spray and layer ingredients- ½ Sauce/noodle mix then ½ mozzarella cheese. Repeat ending with cheese on top. Cover with foil.
• Bake covered 350 degrees for 45 - 55 minutes or until bubbly.