Best Penne With Brown Butter Arugula And Pine Nuts Recipes

SPINACH AND PINE NUTS WITH PENNE

Spinach and Pine Nuts with Penne image

Provided by Food Network

Time 20m

Number Of Ingredients 8

Ingredients

8 ounce penne pasta
2 tablespoons butter
2 tablespoons olive oil
1/4 cup pine nuts
1 garlic clove, minced
1 pound spinach (washed and trimmed)
Salt and pepper to taste
1/4 cup currants soaked in port wine

Steps:

Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants.

WINTER PASTA WITH BROWN BUTTER, SQUASH, AND ARUGULA

Winter Pasta with Brown Butter, Squash, and Arugula image

This pasta is hearty and perfect for a winter meal, however it's so good you'll likely make this all year round!

Provided by stefychefy

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup butternut squash - peeled, seeded, and cut into 1-inch pieces
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (16 ounce) package linguine
½ cup unsalted butter
2 cloves garlic, minced
¼ cup pine nuts
4 cups arugula
1 cup freshly grated Parmesan cheese
¼ teaspoon ground black pepper
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 44.5 g, Cholesterol 39.9 mg, Fat 21.5 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 10.2 g, Sodium 316.1 mg, Sugar 2.7 g