Best Pronto Penne Pasta Recipes

LEMON PASTA PRONTO

Steps:

• For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.
• For the pangrattato (crispy crumbs): Meanwhile, add the olive oil to a saute pan over medium-low heat. Add the panko, tossing to coat in the oil, and then season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove from the heat, add the lemon zest and thyme and stir everything together.
• Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed.
• Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet.

PASTA PRONTO - 3 DIFFERENT VARIATIONS

Steps:

• Mexican Mac and Cheese: Cook and drain pasta. Leave pasta in colander. Add to pasta pot Ragu double cheddar sauce, corn kernels, salsa, and cumin. Bring to a simmer. Add pasta; toss. Remove from heat; add cilantro; toss. Top servings with extra salsa if desired.
• Creamy Herb: Cook pasta as directs, scooping out about 1/2 cup cooking water and adding the baby spinach before draining. Drain pasta and spinach; keep in colander. Add to pasta pot Rondele garlic and herb spreadable cheese. Cook over low heat, breaking up with a wooden spoon, until melted. Add cooking water and stir until smooth. Add jarred sliced roasted peppers; heat through. Remove from heat; add pasta and toss.
• Penne Alla Vodka: Cook penne as directs. Meanwhile, slice a large sweet onion, zucchinis, and fresh basil leaves. Heat oil in large nonstick skillet over medium-high; saute onion 2 minutes. Add zucchini; saute 3 minutes more or until just tender. Add jarred Vodka sauce to skillet to heat. Drain pasta; toss with sauce mixture and basil.