Penne With Gorgonzola Dolce Pancetta And Asparagus Recipes

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SPRINGTIME PENNE



Springtime Penne image

With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 9

3 cups uncooked penne pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 large onion, chopped
1/4 cup butter
1/2 pound cubed fully cooked ham
1/2 cup heavy whipping cream
1/4 teaspoon pepper
1/8 teaspoon salt
Shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 617mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

ASPARAGUS PENNE



Asparagus Penne image

Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour!

Provided by Andi Longmeadow Farm

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces penne pasta
1 tablespoon olive oil
1 garlic clove, minced
1 lb thin asparagus, trimmed and cut into 1-inch pieces
1 cup cherry tomatoes
1/2 cup frozen peas (or fresh if you have)
1/2 cup vegetable stock
1 cup grated parmesan cheese
1 tablespoon chopped fresh basil leaf

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.

PENNE WITH ASPARAGUS



Penne with Asparagus image

Provided by Dawn Murray

Categories     Cheese     Pasta     Tomato     Side     Vegetarian     Quick & Easy     Asparagus     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2-inch pieces
2 1/2 cups chopped onions
2 large garlic cloves, chopped
1 28-ounce can Italian-style tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
3/4 pound penne, freshly cooked
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

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 WITH CARAMELIZED ONION-GORGONZOLA CHEESE SAUCE



Penne with Caramelized Onion-Gorgonzola Cheese Sauce image

Sweet onion cheesy sauce adds creamy comfort to this quick-prep savory pasta meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 large sweet onion, thinly sliced (1 1/2 cups)
1 clove garlic, thinly sliced
1 tablespoon salt, if desired
1 lb uncooked penne pasta
1 3/4 cups whipping (heavy) cream
1/4 cup butter
4 oz Gorgonzola cheese (preferably Gorgonzola dolce, or sweet Gorgonzola), crumbled (1 cup)
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of freshly grated nutmeg or ground nutmeg

Steps:

  • In 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion and garlic to coat with butter. Cook uncovered about 5 minutes, stirring occasionally, until onion is softened. Reduce heat to medium-low. Cook uncovered 35 to 40 minutes, stirring occasionally, until onion is light golden brown. Do not let onion or garlic burn. (Onions will shrink during cooking.)
  • Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add 1 tablespoon salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
  • Add onion mixture to pot. Increase heat to medium and add 1 cup of the whipping cream and 1/4 cup butter. Cook, stirring occasionally, until butter melts and cream simmers. Stir in cheese, salt, pepper and nutmeg. Add drained pasta and remaining 3/4 cup whipping cream. Cook and stir until pasta is coated and sauce is hot.

Nutrition Facts : Calories 680, Carbohydrate 64 g, Cholesterol 120 mg, Fat 7, Fiber 5 g, Protein 16 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 1 1/2 g

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

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 GRILLED CHICKEN, GORGONZOLA, ASPARAGUS AND CARAMELIZE



Penne With Grilled Chicken, Gorgonzola, Asparagus and Caramelize image

Make and share this Penne With Grilled Chicken, Gorgonzola, Asparagus and Caramelize recipe from Food.com.

Provided by flume027

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups penne pasta, uncooked
2 teaspoons olive oil
1 medium onion, sliced into thin rings
1 teaspoon sugar
2 cups grilled chicken, cut into strips
1 1/2 cups chicken broth
1/2 cup asparagus, cut diagonally in 1 inch pieces
1/4 cup whipping cream
3 garlic cloves, minced
3/4 cup crumbled gorgonzola
1/2 cup fresh basil leaf, chopped

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat oil in skillet over medium heat.
  • Add onions and sugar; cook and stir 3-5 minutes or until onion is tender.
  • Remove from heat and set aside.
  • Drain and rinse pasta and place in large skillet.
  • Add chicken, broth, asparagus, cream and garlic.
  • Cook and stir 5 minutes or until sauce has thickened slightly.
  • Add onions, cheese and basil.
  • Cook 2 minutes or until heated through, stirring occasionally.
  • Serve and enjoy!

Nutrition Facts : Calories 503.2, Fat 19.2, SaturatedFat 9.5, Cholesterol 98.9, Sodium 703, Carbohydrate 48.7, Fiber 6.9, Sugar 3, Protein 34.2

PENNE WITH ASPARAGUS AND CREAM SAUCE



Penne With Asparagus and Cream Sauce image

A beautifully simple garlicky cream sauce, roasted asparagus and whole wheat penne come together for an excellent vegetarian meal.

Provided by merron-iru kami

Categories     Penne

Time 30m

Yield 8-16 serving(s)

Number Of Ingredients 13

1 lb dry penne pasta
1 1/2 lbs fresh asparagus
1 teaspoon olive oil
3 tablespoons butter
5 garlic cloves, minced
2 tablespoons whole wheat flour
1/4 cup white wine
4 tablespoons heavy cream
1 cup skim milk
2 teaspoons dried basil
4 ounces aged gouda cheese, shredded
salt and pepper
2 ounces walnuts, toasted and chopped (optional)

Steps:

  • Prepare pasta according to box directions.
  • While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
  • Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
  • Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
  • Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
  • Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
  • Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.

PANCETTA AND ASPARAGUS PASTA



Pancetta and Asparagus Pasta image

Make and share this Pancetta and Asparagus Pasta recipe from Food.com.

Provided by Laka

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

250 g pasta, of your choice
250 g pancetta, cut into small sticks
500 g fresh asparagus, ends trimmed and cut into 2-inch pieces
20 ml dry white wine
1/2 cup grated parmesan cheese

Steps:

  • Sauté pancetta in a large pan over medium-high heat, stirring occasionally, until crispy. Remove pancetta with a slotted spoon and set aside.
  • Add asparagus to the pan and sauté in the pancetta grease for about 5-6 minutes, stirring occasionally, until almost cooked.
  • Slowly add the white wine to deglaze the pan. Continue cooking for 5 minutes or until the wine has reduced by about half.
  • Cook the pasta in a large pot according to package instructions. Drain, but reserve ¼ cup of the pasta water for later (if needed).
  • Add the pasta, pancetta and ¼ cup Parmesan cheese to the sauté pan with asparagus, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.

Nutrition Facts : Calories 317.3, Fat 4.8, SaturatedFat 2.4, Cholesterol 11, Sodium 212.6, Carbohydrate 52.4, Fiber 4.5, Sugar 3.5, Protein 16

PENNE ALLA GORGONZOLA



Penne alla Gorgonzola image

Categories     Milk/Cream     Cheese     Pasta     Vegetarian     Quick & Easy     Blue Cheese     Parmesan     Sage     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 8

1 pound penne (preferably ridged)
3 tablespoons unsalted butter
1 tablespoon thinly sliced fresh sage or 1 teaspoon dried sage, crumbled
1 cup whole milk
1/2 pound Gorgonzola dolce or Saga Blue, rind discarded and cheese cut into pieces (2 cups)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 ounces finely grated Parmigiano-Reggiano (1 cup)

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
  • While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
  • Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.

TAGLIATELLE PASTA WITH ASPARAGUS AND GORGONZOLA SAUCE



Tagliatelle Pasta with Asparagus and Gorgonzola Sauce image

Here's a stunning surprise for your Italian cuisine night! Serve tagliatelle pasta with asparagus and creamy gorgonzola sauce - have this herbed and cheesy pasta dinner ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 lb asparagus
8 oz uncooked tagliatelle pasta or fettuccine
2 tablespoons olive or vegetable oil
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh parsley
1 clove garlic, finely chopped
1 cup crumbled Gorgonzola cheese (4 oz)
1/2 teaspoon freshly cracked pepper

Steps:

  • Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 1-inch pieces. Cook pasta as directed on package, adding asparagus during last 5 minutes of cooking.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
  • Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.

Nutrition Facts : Calories 370, Carbohydrate 40 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 0 g

CREAMY SKILLET PENNE WITH MUSHROOMS AND ASPARAGUS



Creamy Skillet Penne With Mushrooms and Asparagus image

Make and share this Creamy Skillet Penne With Mushrooms and Asparagus recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
10 ounces sliced white mushrooms
salt
ground black pepper
1 shallot, minced
1/2 ounce dried porcini mushrooms, rinsed and minced
1 teaspoon minced fresh thyme
6 garlic cloves, minced
1/2 cup dry white wine
3 1/2 cups water
1 cup heavy cream
8 ounces penne
1 lb asparagus, trimmed and cut into 1 inch lengths
1/2 cup grated parmesan cheese

Steps:

  • Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.
  • Add in white mushrooms and ½ teaspoon salt; cook until mushrooms are browned, about 8 minutes.
  • Stir in shallots, porcini, and thyme; cook until shallot has softened, about 1 minute.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in wine and simmer until almost dry, about 1 minute.
  • Stir in the water, cream, and penne; increase heat to high and cook, stirring often, until penne is almost tender and liquid has thickened, 12-15 minutes.
  • Add in asparagus and cook until tender, about 3 minutes.
  • Take pan off heat; stir in cheese and season with salt and pepper to taste; serve.

Nutrition Facts : Calories 577.4, Fat 30.7, SaturatedFat 16.6, Cholesterol 92.5, Sodium 242.4, Carbohydrate 59.9, Fiber 9.8, Sugar 3.9, Protein 15.9

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