Penne With Wilted Lettuce Pine Nuts And Parmesan Recipes

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SPINACH AND PINE NUTS WITH PENNE



Spinach and Pine Nuts with Penne image

Provided by Food Network

Categories     side-dish

Time 20m

Number Of Ingredients 8

8 ounce penne pasta
2 tablespoons butter
2 tablespoons olive oil
1/4 cup pine nuts
1 garlic clove, minced
1 pound spinach (washed and trimmed)
Salt and pepper to taste
1/4 cup currants soaked in port wine

Steps:

  • Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants.

PENNE WITH CHARD AND PINE NUTS



Penne With Chard and Pine Nuts image

Make and share this Penne With Chard and Pine Nuts recipe from Food.com.

Provided by lilkittykt

Categories     Penne

Time 24m

Yield 6 serving(s)

Number Of Ingredients 10

3 teaspoons olive oil
1/3 cup pine nuts (pignoli)
1 lb penne pasta
3 garlic cloves, slivered
1 1/4 lbs red swiss chard, stems cut in 1 in. pieces, leaves stacked and cut crosswise in ribbons (or a mix of white, yellow, and red stemmed chards)
1 cup chicken broth
1/2 teaspoon salt
1/2 cup sun-dried tomato packed in oil, drained, cut in narrow strips
1 tablespoon balsamic vinegar
shredded parmesan cheese

Steps:

  • Bring large pot of lightly salted water to a rapid boil.
  • Heat 1 tsp oil in a large nonstick skillet over medium high heat, add pine nuts; saute 2-3 minutes until toasted, remove to a small bowl.
  • Stir penne into boiling water, boil, stirring occasionally, 7-9 minutes until firm tender.
  • Meanwhile heat remaining 2 tsp oil in same skillet over medium high heat, add garlic; saute 1 minute or until fragrent, add chard stems, broth and salt, cover and cook 1-2 minutes until crisp-tender.
  • Add chard leaves, cover and stirring once, cook 4-5 minutes until wilted.
  • Drain pasta and return to pot; toss with chard, pine nuts, tomatoes and vinegar.
  • Pour into serving bowl, sprinkle servings with parmesan cheese.

Nutrition Facts : Calories 390.2, Fat 10.7, SaturatedFat 1.2, Sodium 547.4, Carbohydrate 68, Fiber 10.7, Sugar 1.8, Protein 9.8

ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS



One-Pot Penne with Spinach, Ricotta, and Pine Nuts image

In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 7

1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 pound spinach or plain penne pasta
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
  • Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Nutrition Facts : Calories 489 g, Fat 14 g, Fiber 15 g, Protein 21 g

PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS



Penne with Brown Butter, Arugula, and Pine Nuts image

Provided by Giada De Laurentiis

Time 19m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound penne rigate pasta
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
4 cups baby arugula
1 cup cherry or grape tomatoes, halved
1 cup grated Parmesan
1/2 cup toasted pine nuts (see Cook's Note)
2 tablespoons capers, rinsed and drained

Steps:

  • For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
  • For the pasta: 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, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  • In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.

PENNE PASTA PRIMAVERA



Penne Pasta Primavera image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/3 cup pine nuts
12 ounces penne
2 tablespoons olive oil, divided
1 cup julienned carrots
1 cup julienned zucchini
1 cup julienned yellow squash
1 tablespoon flour
1 cup half-and-half
1 tablespoon tomato paste
1/3 cup Parmesan cheese
Salt and ground pepper, to taste

Steps:

  • Toast pine nuts in a dry skillet over medium heat until all the nuts are slightly browned, about 2 minutes. Set aside.
  • Cook pasta according to package directions; drain.
  • While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add carrots; cook for 30 seconds while stirring. Add zucchini and squash; cook, stirring, until tender, about 3 minutes. Remove vegetables from skillet.
  • Add remaining oil to skillet; stir in flour until absorbed. Stir in the half-and-half and tomato paste. Cook, stirring, until mixture comes to a boil and thickens. Stir in pasta and vegetables. Cook, tossing, until heated through. Remove from heat and stir in cheese and add salt an

PENNE RIGATE WITH MIXED GREENS AND PINE NUTS



Penne Rigate with Mixed Greens and Pine Nuts image

Categories     Cheese     Leafy Green     Nut     Pasta     Vegetarian     Quick & Easy     Dinner     Pine Nut     Noodle     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 main-course servings

Number Of Ingredients 9

1 lb penne rigate
3 tablespoons unsalted butter
3 tablespoons olive oil
1/4 cup pine nuts (1 1/4 oz)
1 teaspoon chopped garlic
2 (8- to 10-oz) bags mixed salad greens with radicchio (often labeled "Italian" or "Mediterranean"; 16 to 20 cups)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely grated Parmigiano-Reggiano, plus additional for serving

Steps:

  • Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
  • Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.

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