Best Penne Nicoise Recipes

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PENNE NICOISE



Penne Nicoise image

Posted for Zaar World Tour 2005. A vegetarian Salade Nicoise with pasta. In France, this salad is only served in spring and summer, so use the freshest vegetables you can find. Pasta cooks with potatoes and beans, which makes it easy and fast. From Vegetarian Times Cooks Mediterranean. Have not made this yet.

Provided by Kumquat the Cats fr

Categories     Penne

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb green beans, cut into 1 inch lengths (about 4 cups)
1 lb red potatoes, cut into 1 inch pieces (about 3 cups)
1 lb penne pasta
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
1 lb plum tomato, ripe, chopped (about 3 cups)
1 cup kalamata olive, pitted and chopped
2 tablespoons balsamic vinegar
1/2 teaspoon fresh ground black pepper
salt, to taste

Steps:

  • Bring large pot of salted water to boil and add green beans and potatoes. Return to boil and add pasta. Cook, stirring occasionally, until the pasta is al dente, about 11 minutes or according to package directions.
  • Meanwhile, in small skillet heat the olive oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.
  • Remove from heat and stir in tomatoes and olives and set aside.
  • Drain the pasta, beans and potatoes, reserving 1/2 cup of pasta water. Transfer to serving bowl. Add the tomato mixture, vinegar, pepper and salt and toss to mix.
  • If pasta seems too dry add reserved pasta water as needed, a little at a time.

Nutrition Facts : Calories 438.1, Fat 8.8, SaturatedFat 1.2, Sodium 211.4, Carbohydrate 84.3, Fiber 14.2, Sugar 4.6, Protein 9.6

PASTA SALAD NICOISE



Pasta Salad Nicoise image

Add tuna, anchovy, olive and potato to tomato, green bean and pasta for a fast French lunch.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
1 medium Yukon gold potato, cut into 1/2-inch pieces
3/4 cup trimmed, chopped green beans
8 ounces dried penne rigate
One 5-ounce can solid white tuna, preferably packed in olive oil, drained
1/4 cup thinly sliced celery
1/4 cup pitted nicoise olives, chopped
2 anchovy filets, finely chopped
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cook the potatoes in the boiling water until tender, about 8 minutes. Transfer the potatoes to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing. Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to the colander with the slotted spoon and run under cold water. Add them to the bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the tuna, celery, olives, anchovies and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

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