Pennewithcreamycarrotsandscallions Recipes

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PENNE WITH CREAMY CARROTS AND SCALLIONS



Penne with Creamy Carrots and Scallions image

Different colorful pasta dish. Use veggie broth and it's vegetarian. Use low fat cream cheese and it's low fat. Try using different veggies to suit you. Very versitile for different tastes. I have also served it as a side dish.

Provided by Malriah

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups chicken broth
1 lb carrot, shredded
1 (16 ounce) bag frozen peas
5 cloves garlic, minced
1 lb penne pasta
6 ounces cream cheese
1/2 cup sliced scallion

Steps:

  • Cook pasta according to directions.
  • While pasta is cooking bring broth to a boil in a medium sauce pan.
  • Add carrots, peas and garlic to broth; return to a boil, reduce heat, cover and simmer for 10 minutes.
  • Add cream cheese and scallions to veggies and stir until cheese is melted.
  • Place well drained pasta in a serving bowl.
  • Pour veggies/cheese mixture over pasta and toss to coat.
  • Serve.

PENNE ARRABIATA



Penne Arrabiata image

Provided by Ina Garten

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients 10

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

Steps:

  • In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
  • Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
  • Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
  • Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

CREAMY PENNE PASTA PRIMAVERA



Creamy Penne Pasta Primavera image

Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.

Provided by gretchen

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
  • Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g

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