Best Penne With Summer Vegetable Ragout Recipes

SUMMER PENNE PASTA

Summer Penne Pasta image

This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes.

Provided by STACY D.

Categories Fruits and Vegetables Vegetables Squash

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) package penne pasta
⅓ pound sliced green bell peppers
⅓ pound sliced red bell peppers
⅓ pound sliced yellow bell peppers
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
6 ounces mushrooms, chopped
1 clove garlic, minced
2 medium tomato - peeled, seeded and chopped
ground black pepper to taste
salt to taste

Steps:

In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add chopped mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 47.6 g, Fat 5 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 10.2 mg, Sugar 5.7 g

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.

Nutrition Facts : Calories 362.7, Fat 10.8, SaturatedFat 2.4, Cholesterol 5.5, Sodium 317.3, Carbohydrate 58.5, Fiber 9.2, Sugar 5, Protein 13

BAKED PENNE WITH ROASTED VEGETABLES

Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

PENNE WITH ROASTED VEGETABLES AND PROSCIUTTO

Penne with Roasted Vegetables and Prosciutto image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

Salt
1 pound penne pasta
Vegetable oil cooking spray
2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces)
1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups)
2 medium carrots, diced into 1/2-inch pieces
2 cloves garlic, roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey or agave
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced prosciutto, coarsely chopped
3/4 cup grated Parmesan

Steps:

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large serving bowl.
For the vegetables: Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer. Drizzle with the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper.
For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth.
To assemble: Place the vegetables in the bowl. Add the pasta on top. Add the Parmesan on top so it sticks to the pasta and helps everything else stick. Toss the vegetables and pasta. Pour the vinaigrette over the pasta and toss. Add the prosciutto on top and do not toss until the pasta is cool.

PENNE PASTA WITH FETA AND SUMMER VEGETABLES

Penne Pasta With Feta and Summer Vegetables image

Make and share this Penne Pasta With Feta and Summer Vegetables recipe from Food.com.

Provided by An_Net

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

100 ml olive oil
1 garlic clove, crushed
200 g zucchini, juliene
200 g black olives
1/2 red capsicum, chopped
1/2 yellow capsicum, chopped
500 g cherry tomatoes, halved
150 g feta cheese, crumbled
1 tablespoon thyme
500 g penne pasta or 500 g pasta, of choice

Steps:

Cook pasta in boiling salted water until al dente. Drain with a little olive oil.
Heat olive oil in a frying pan add garlic, zucchini and both capsicums and stir over high
heat for 2-3 mins or until vegetables are tender.
Add tomatoes and cook for a further 30 seconds.
Stir in feta cheese, olives and thyme.
Cook 1 minute more and season to taste.
Toss vegetable/cheese mixture through the pasta and garnish with chopped herbs.

Nutrition Facts : Calories 846.8, Fat 38.1, SaturatedFat 9.8, Cholesterol 33.4, Sodium 873.9, Carbohydrate 115.4, Fiber 18.7, Sugar 7.9, Protein 17.8

PENNE WITH SUMMER VEGETABLE RAGOUT

Penne with Summer Vegetable Ragout image

These ingredients are only suggestions; use whatever is ripest, from the market or your own garden.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 16

Ingredients

2 cups diced eggplant
2 sprigs fresh rosemary
1/4 cup olive oil
1 cup diced yellow squash
1 cup diced zucchini
Salt and freshly ground black pepper, to taste
1 medium bulb fennel, thinly sliced (about 1 cup)
2 cups thinly sliced red onion
6 cloves garlic, smashed
1 red bell pepper, seeded and cut into small pieces
1 yellow bell pepper, seeded and cut into small pieces
1 tablespoon chopped fresh thyme
1 tablespoon freshly grated orange zest
2 cups seeded, diced ripe tomatoes
1/4 cup balsamic vinegar
10 ounces penne pasta

Steps:

In a large pan over high heat, saute eggplant and rosemary in oil for 5 minutes. Add squash and zucchini, and saute a few minutes more. Salt and pepper lightly. Add fennel, onion, and garlic, and saute until soft. Add peppers, reduce heat, and cook for 4 minutes. Mix in thyme and orange zest; add tomatoes and vinegar. Cook for 5 minutes. Remove from heat, and adjust seasonings with salt, pepper, vinegar, or oil. Cover, and keep warm.
Cook penne in a large pot of boiling salted water, according to package instructions, until al dente. Drain. Toss with the vegetables. Serve hot or cold.