Best Penne With Spring Vegetables Recipes

PENNE WITH SHRIMP, FETA, AND SPRING VEGETABLES

Penne with Shrimp, Feta, and Spring Vegetables image

Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 25m

Number Of Ingredients 10

Ingredients

Coarse salt and ground pepper
12 ounces penne rigate (ridged)
1 pound asparagus, trimmed, cut into 1-inch lengths
1 pound peeled and deveined frozen shrimp, thawed
8 ounces snow peas, trimmed and halved on the diagonal
3 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 cup crumbled feta (4 ounces)
1/4 cup thinly sliced fresh mint leaves

Steps:

In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

Nutrition Facts : Calories 638 g, Fat 20 g, Fiber 5 g, Protein 42 g

SPRINGTIME PENNE

Springtime Penne image

With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

3 cups uncooked penne pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 large onion, chopped
1/4 cup butter
1/2 pound cubed fully cooked ham
1/2 cup heavy whipping cream
1/4 teaspoon pepper
1/8 teaspoon salt
Shredded Parmesan cheese, optional

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 617mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

PENNE PASTA WITH VEGETABLES

Penne Pasta with Vegetables image

Make and share this Penne Pasta with Vegetables recipe from Food.com.

Provided by William Uncle Bill

Categories Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces penne pasta, dry
4 cups broccoli florets
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 small red onion, sliced thin
2 cups sliced fresh mushrooms
2 cups sliced zucchini
1/2 cup chicken broth
1 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes
2 medium tomatoes, chopped
4 cups fresh spinach, chopped small
1/2 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup grated parmesan cheese

Steps:

Cook pasta according to package instructions.
Add broccoli for the last 2 minutes of cooking pasta.
Drain well and transfer to a large bowl.
Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
When done, add cooked mixture to pasta/broccoli and toss to coat well.
Season to taste with salt and pepper.
Sprinkle with parmesan cheese.
Serve immediately.