Sausage Penne With Zucchini And Goat Cheese Recipes

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SAUSAGE PENNE WITH ZUCCHINI AND GOAT CHEESE



Sausage Penne With Zucchini and Goat Cheese image

I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, which I checked out of the library. I am a big fan of this book series, and the recipes that I have made from them have been really tasty. This recipe could be easily tailored to taste by substituting any vegetables, or made vegetarian by taking out the meat. I personally don't care for sun-dried tomatoes, so I chop up a Roma tomato or halve several cherry tomatoes and throw them in when I add the goat cheese.

Provided by Greeny4444

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces penne pasta, uncooked
1 tablespoon olive oil
8 ounces chicken sausage or 8 ounces turkey sausage, uncooked and casing removed
1 medium yellow onion, chopped
2 garlic cloves, thinly sliced
1 medium zucchini, sliced into half moons
salt, to taste
fresh ground black pepper, to taste
1/4 cup sun-dried tomato, oil-packed (or reconstituted in hot water)
1/2 cup chicken stock
1/2 cup goat cheese

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta until just al dente.
  • While the water heats and the pasta cooks, heat the oil in a large saute pan over medium-high heat. Add the sausage and saute until cooked all the way through, about 5 minutes. Remove the sausage from the pan and put it on a plate.
  • Put the onion and the garlic in the saute pan, and cook for a few minutes, until the onion is translucent.
  • Add the zucchini and cook until lightly carmelized, about 5 more minutes.
  • Season with salt and pepper.
  • Add the sun-dried tomatoes, the stock, and the reserved sausage and keep warm until the pasta is ready.
  • Drain the pasta and add it directly to the pan with the sausage and vegetables.
  • Cook together for 30 seconds, turn off the heat, and sprinkle on the cheese just before serving.

Nutrition Facts : Calories 498.6, Fat 13.9, SaturatedFat 3.6, Cholesterol 68.9, Sodium 707.8, Carbohydrate 79.9, Fiber 10.8, Sugar 5.2, Protein 16.3

PENNE WITH ZUCCHINI AND SAUSAGE



Penne With Zucchini and Sausage image

I got the idea for this recipe from a can of S&W Ready-Cut Diced Tomatoes with Onion and Bell Pepper. The recipe calls for crumbled sausage but my husband and I like our sausage sliced over pasta. It also calls for the pasta to be cooked in the skillet but I cook mine separately and added it to the sauce just before serving. Turned out delicious

Provided by Little Grandma

Categories     Penne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 Italian sausages
1/4-1/2 cup water
1 cup of chopped onion
4 cloves of minced garlic
1 cup of sliced zucchini
2 (14 1/2 ounce) cans of s&w ready-cut diced tomatoes with green pepper and onion
1 tablespoon dried oregano
8 ounces cooked penne pasta
1/4 cup grated romano cheese

Steps:

  • Pre-heat oven to 325 degrees.
  • Heat a heavy skillet, preferably cast iron over medium to high heat.
  • Add the Olive Oil and Italian Sausage.
  • Brown Sausage for 5 minutes on each side.
  • Add 1/4 to 1/2 cup of water to the skillet, cover with foil and place in oven.
  • Cook for 35 minutes or until sausage is cooked.
  • While the sausage cooks heat a large skillet and add the chopped onion, garlic and Zuchinni.
  • Cook until tender, approximately 10 minutes.
  • Add the tomatoes and oregano.
  • Bring to a boil, reduce heat to a simmer and cook for approximately 20 minutes or until the sauce is slightly thickned.
  • You may add some pasta water if the sauce gets to thick.
  • Remove sauce from heat.
  • Season with pepper to taste and add the cooked pasta and toss.
  • Cover the pan and let sit a few minutes.
  • Slice the sausage and mix with pasta.
  • Serve with Grated Romano Cheese.

Nutrition Facts : Calories 567.2, Fat 28.9, SaturatedFat 9.6, Cholesterol 52.9, Sodium 1072.7, Carbohydrate 55.1, Fiber 7.7, Sugar 3.3, Protein 22.9

PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE



Penne with Herbed Zucchini and Goat Cheese image

Categories     Herb     Pasta     Sauté     Vegetarian     Quick & Easy     Goat Cheese     Zucchini     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 6

6 ounces penne or other tubular pasta
3 medium zucchini
1 large garlic clove
2 teaspoons mixed fresh herbs such as rosemary, thyme, oregano, and marjoram leaves
2 ounces (1/4 cup) soft mild goat cheese
1 tablespoon olive oil

Steps:

  • Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
  • Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
  • In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
  • Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.

ZUCCHINI GRATIN (GOAT CHEESE)



Zucchini Gratin (goat Cheese) image

This makes a tasty side dish that won't overpower your main dish, and is attractive as well. I always peel my zucchini first, but I'll leave that up to your personal preference. I also use the slightly aged goat cheese, not the really soft one. Preparation time does not include cooling time for the zucchini mixture.

Provided by FlemishMinx

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs zucchini, coarsely shredded
salt, to taste
black pepper, to taste
2 tablespoons olive oil, divided
2 cloves garlic, minced
1/4 cup chopped parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
2 beaten eggs
4 ounces goat cheese
nonstick cooking spray
2 tablespoons dry breadcrumbs

Steps:

  • Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
  • Place the shredded zucchini in a bowl and add salt to taste, mixing well.
  • This will be a seasoning as well as an agent to draw out moisture.
  • Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
  • Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
  • Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
  • If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
  • Add the garlic, mix well and cook 5 minutes more, stirring as needed.
  • Stir in the parsley and basil, and remove from heat.
  • Allow the mixture to cool to room temperature.
  • Beat the eggs and goat cheese together in a bowl.
  • This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
  • Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
  • Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
  • Bake until golden brown, approximately 20 to 30 minutes.

PENNE WITH PANCETTA, ZUCCHINI, AND CHERRY TOMATOES TOPPED WITH CRUMBLED GOAT CHEESE



Penne with Pancetta, Zucchini, and Cherry Tomatoes Topped with Crumbled Goat Cheese image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 10

1/4 cup olive oil
1 red onion, minced
6 ounces Pancetta, diced
1 small zucchini, halved lengthwise cut crosswise into 1/4-inch thick slices
Salt and pepper
1 pint (16 ounces) cherry tomatoes, halved
1 tablespoon minced garlic
1/2 pound penne, cooked and drained
4 ounces (about 1 cup) goat cheese
2 tablespoons minced fresh basil

Steps:

  • In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3 minutes, or until softened. Add the Pancetta and cook the mixture, stirring, for 2 minutes. Add the zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more. Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through. In a large bowl combine the pasta with the pancetta mixture, the goat cheese and the basil. Transfer to a serving plate and garnish with a sprig of fresh basil.;

BAKED PENNE WITH SAUSAGE, ZUCCHINI, AND FONTINA RECIPE - (4.2/5)



Baked Penne with Sausage, Zucchini, and Fontina Recipe - (4.2/5) image

Provided by mytastytreasures

Number Of Ingredients 11

3 medium zucchini, halved lengthwise
1 tablespoon olive oil
1/2 pound HOT Italian sausage, casings
removed
1 onion, chopped
1 red bell pepper, chopped
Salt and Pepper
1 cup whipping cream
1 teaspoon dried oregano
1/2 pound fontina cheese,grated
1/2 lb penne pasta

Steps:

  • Preheat oven to 375. Grease a 2 1/2 to 3 quart deep casserole. Cut each zucchini half in thirds lengthwise, then crosswise into 1 1/2 inch long pieces. Heat oil in large heavy skillet over medium heat. Add sausage and cook until no longer pink, breaking up with a fork. Transfer to bowl using slotted spoon. Add onion and red pepper to skillet and cook until beginning to soften, stirring occasionally, about 5 minutes. Add zucchini. Season with salt and pepper and saute until almost tender about 8 minutes. Return sausage to skillet. Add cream and oregano and bring to a boil. Add half of fontina cheese and stie until just melted. Meanwhile, cook penne in a large pot of boiling salted water, stir occasionally, until just tender but still firm to the bite. Drain well; return to pot. Add your sauce mixture and stir to coat. Taste and adjust seasoning to your taste. Transfer to prepared caserole. Top with remaining cheese. (Can be prepared through here up to one day ahead. Cover and refrigerate. Bring to room temp before continuing.) Bake until heated thrugh, about 15 minutes. Serve hot. Can be doubled.

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