Penne Pasta Recipe
Arlene Said:Recipe using penne pasta, italitan can tomatoes and zuccinni please?
We Answered:Line the bottom of the pan with Olive oil. (If no olive oil, it's ok. Just barely coat it with vege oil or butter.) You want to saute the chicken and zuccini in the oil until nice and brown. Add the canned tomatoes, stir. Add any italian spices you have icluding garlic, basil, oregano, etc. Place lid on top. Let simmer on med/low, (stirring every couple of minutes) for 20 minutes. Cook penne pasta and drain. Put noodles back in pot, add tomato, chicken, zuccini mixture and stir. Or, just spread noodles on plate and place mixture on top. It is good!
Mildred Said:Penne Pasta... recipe request?
We Answered:you could easily omit the bacon (if you don't like it) and add a bit of a jarred tomato sauce.
Penne Pasta with Spinach and Bacon
1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces
Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.
Lonnie Said:Is this this a good penne pasta recipe?
We Answered:Sounds pretty tasty but I would definitely use Olive Oil over Veg oil. Make sure you get the extra virgin stuff.
Russell Said:Good Recipe using Penne Pasta?
We Answered:Use equal parts of Olive Oil, and Butter.Saute Rosemary and Oregono in the oil mixture.Do not over cook the Penne.
Peter Said:Question about Penne Pasta Recipe?
We Answered:I would either add more tomatoes (1 small can of crushed or 3 raw, seeded & chopped instead of 1) and would cut the cream cheese in half. Yes, you can use any pasta. The taste will not be different.
The best pasta dishes for me use fresh ingredients and lots of flavor. Here are two so-good and so-easy sauces:
Red Wine Marinara
2 T each olive oil & butter
4-5 cloves of garlic, smashed & chopped fine
1/2 small onion, chopped fine
2 t each basil, oregano, parsley, garlic powder, onion powder, sugar
1 t black pepper
2 cans crushed tomatoes (ok if with herbs in them) with juice
2 C decent red wine, left overs are fine
1 t lemon juice
Melt butter & oil in saute pan. Saute garlic & onion until just translucent. Add tomatoes, boil at high for 5 minutes then add herbs and spices. Stir in well and reduce to simmer. Add wine and simmer for additional 45 minutes, stirring down sides of pot frequently. Sauce is ready when it heavily coats the back of a spoon.
Creamy Butter Garlic Sauce
1 T olive oil
2 T butter, plus 2 T butter reserved
4 cloves garlic, smashed and chopped fine
1 T garlic powder, onion powder, parsley, chives
1/4 C white wine (or chicken stock)
1/4 C half n half (can use fat free)
Melt olive oil and butter in saute pan on high heat. Saute garlic until just translucent. Add white wine or stock to deglaze pan. Reduce heat to med-low and add spices, simmer and stir constantly. Drizzle in dairy when butter sauce is just thickening, do NOT stop stirring. Remove from heat and stir to incorporate. Add cooked pasta to the pan and toss to coat. Serve with a sprinkle of fresh herb (basil, oregano, scallions, thyme - whatever you have), fresh cracked pepper, and parmesan. Superb when topped with grilled shrimp, scallops, or salmon.
Patsy Said:Recipe using Penne Pasta Noodles?
We Answered:Consider turning the leftover pasta into a pasta salad. The great thing about pasta salads is that they're extremely free form, and you can design them to suit your appetite.
Want something with an Asian theme? Add some grilled chicken, chopped green onion, cilantro, red bell pepper, manadarin oranges and carrots. Toss with a sesame/soy dressing.
Feeling Mexican? Go with grilled chicken again, but add drained black beans, frozen yellow corn, cubed monterey jack cheese, maybe some jicama, green bell pepper and chopped tomato. Toss with a blend of ranch dressing and salsa.
If you want to stay Italian, grill up some mild Italian sausage. Chop roughly, and mix with pasta, roasted red pepper, shredded parmesan, some baby spinach, chopped tomatoes and artichoke hearts. Toss with your favorite vinaigrette/Italian dressing.