Penne With Turkey Broccoli And Sun Dried Tomatoes Recipes

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BROCCOLI FLORETS WITH SUN-DRIED TOMATOES OVER PENNE!



Broccoli Florets With Sun-Dried Tomatoes over Penne! image

Garlic kicks up this pasta dish along with chipotle. Sweetened with sundried tomatoes. The sundried tomatoes and chipotle will reconstitute in the cooking process so be sure to mince fine.

Provided by Rita1652

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb penne pasta, cooked according to package
1/3 cup olive oil
8 cups broccoli florets
1/2 cup sliced onion
1/8 cup minced garlic
1/3 cup minced sun-dried tomato
1 -2 chipotle pepper, crushed
1 tablespoon dried Italian seasoning
1 cup vegetable broth or 1 cup chicken broth
1 tablespoon fresh basil, minced
grated cheese
pine nuts, toasted

Steps:

  • Heat oil in a large pan add broccoli stir fry 2 minutes: add onions and stir fry 1 minute; add garlic, sundried tomatoes, chipotle, and Italian herbs stir fry one minute; add cup of broth bring to boil and lower heat.
  • Cover and simmer till broccoli is tender about 5 minutes.
  • Season with salt and pepper if needed and top with fresh basil and sprinkle with grated cheese of your choice & or pine nuts .

Nutrition Facts : Calories 421.5, Fat 14, SaturatedFat 1.9, Sodium 92.1, Carbohydrate 69.1, Fiber 9.1, Sugar 1.8, Protein 9.3

PENNE WITH BROCCOLI AND TOMATOES



Penne With Broccoli and Tomatoes image

This is a delicious pasta dish, with broccoli and tomatoes added, so simple to make, and is very good served with a simple salad, what a great meal!!

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups uncooked penne pasta (whole-wheat)
2 cups broccoli florets
3/4 cup chicken broth (reduced salt)
1 cup onion, diced
2 garlic cloves, minced
3/4 cup cherry tomatoes, halved
1/3 cup sun-dried tomato, chopped
1 cup evaporated milk (fat-free)
2 tablespoons cornstarch
3 eggs
1 tablespoon fresh basil, chopped or 1/2 teaspoon dried basil
1/2 cup parmesan cheese, shredded

Steps:

  • Coook pasta according to package directions.
  • Cook broccoli until tender crisp; drain and set aside.
  • Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
  • Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
  • Add onion/tomato mixture.
  • Sprinkle cheese over top and serve.

Nutrition Facts : Calories 542.8, Fat 14.3, SaturatedFat 6.6, Cholesterol 187.9, Sodium 562.9, Carbohydrate 83.4, Fiber 10.2, Sugar 4.7, Protein 23

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