Best Whole Grain Penne With Artichoke Zucchini Recipes

MEDITERRANEAN PASTA

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
• While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
• Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
• Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.

PENNE WITH VEGGIES AND BLACK BEANS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrot, mushrooms, green pepper, onion, garlic and seasonings in 1 teaspoon oil until crisp-tender. Stir in the beans., Drain pasta; add to vegetable mixture. Add tomato and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.

ONE-POT PENNE WITH ZUCCHINI AND PARMESAN

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
• Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.

BAKED WHOLE GRAIN PENNE WITH FALL VEGETABLES

Steps:

• Preheat oven to 450 degrees F. Pulse walnuts, parsley and parmesan in a food processor until they look like bread crumbs.
• Melt the butter in a Dutch oven over medium-high heat. Add the leeks, and squash and cook, covered, stirring occasionally, until just tender, about 5 minutes. Stir in flour, sage, and nutmeg. Reduce heat add gradually add broth and milk. Simmer, stirring, until thickened, 5 minutes. Season with salt and pepper, and remove from heat.
• Cook pasta according to package instructions; drain. Combine pasta with the vegetables and mozzarella. Pour into a 9 by 13-inch casserole. Sprinkle with the walnut topping. Bake until the top is golden, about 25 minutes. Rest 5 minutes before serving.

PENNE WITH SPINACH SAUCE

Steps:

• Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
• Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
• Meanwhile, place the remaining spinach leaves in a large bowl.
• Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

WHOLE GRAIN PENNE WITH ARTICHOKE & ZUCCHINI

Steps:

• Heat the olive oil in a saute pan and lightly saute the onion and zucchini. Cook till the zucchini is tender.
• Add the garlic and saute for another minute.
• Add the defrosted artichoke hearts and the wine.
• Simmer for a few more minutes.
• Meanwhile, cook the penne according to the package directions.
• Drain and add the penne or pasta to the veggies.
• Sprinkle with the Parmesan cheese.
• Makes 2 servings.

PASTA WITH ARTICHOKES AND PANCETTA

Steps:

• Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
• Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
• Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
• Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
• Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.