Penne With Zucchini Asparagus And Parmigiano Reggiano Cheese Recipes

THREE VEGETABLE PENNE WITH TARRAGON-BASIL PESTO

Steps:

• Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.;

MINI PENNE WITH SWEET PEPPERS AND PARMIGIANO-REGGIANO

Steps:

• Bring a large pot of water to boil. Season water with salt to taste (optional).
• In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
• Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
• Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
• Meanwhile cook pasta according to package directions, drain and toss with the sauce.
• Stir in chopped basil and cheese before serving.
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3 VEGGIE PENNE WITH TARRAGON-BASIL PESTO (RACHAEL RAY)

Steps:

• Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it.
• Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle.
• Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes.
• While pasta cooks, toast pine nuts in a small pan until golden, then cool.
• Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms.
• Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto.
• Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste.
• Serve with extra grated cheese to pass at table.

JAW DROPPINGLY DELICIOUS ASPARAGUS PENNE (RACHAEL RAY)

Steps:

• Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 2 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
• To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.

"BOW-TIE" PASTA WITH ZUCCHINI

Steps:

• Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry.
• While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle. Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water. Drain pasta in colander.
• While pasta is cooking, in a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until golden and tender, about 7 minutes. Reduce heat to low and stir in half of basil. Stir in pasta and butter and gently toss until butter is melted. Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 cup Parmigiano-Reggiano, remaining basil, and salt and pepper to taste.
• Serve pasta with additional cheese.