Flavored Penne pasta recipes

Question

I have some flavored Penne pasta (tomato, spinach, red beet, carrot, and regular). I was going to do a regular shrimp and alfredo recipe, but would it taste funky with the flavored pasta? Is there a better recipe you have for flavored Penne?

Answer 1

What about a pasta salad with an Italian-style flavor?

http://www.grouprecipes.com/44683/penne-...

Or Mediterranean roasted chicken and penne pasta?

http://www.recipelink.com/mf/31/37517

Answer 2

Penne with 5 Cheeses

Kosher salt

2 C. heavy cream

1 C. crushed tomatoes in thick tomato puree

1/2 c freshly grated Pecorino Romano (1 1/2 oz.)

1/2 c. shredded imported Italian fontina (1 1/2 oz.)

1/4 c. crumbled Italian Gorgonzola (1 1/2 oz.)

2 tablespoons ricotta cheese

1/4 pound fresh mozzarella, sliced

6 fresh basil leaves, chopped

1 pound imported penne rigate pasta

4 tablespoons (1/2 stick) unsalted butter

Preheat oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes.

--Ina Garten

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Mushroom Walnut Sauce for Pasta

2 Tbsp. extra virgin olive oil

8 oz. Mushrooms - sliced

1/4 C. Walnuts - chopped

3/4 C. Heavy whipping cream

1/4 tsp. Black pepper

1/2 C. Fresh Parmesan - grated

Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta.  Especially good w/ stuffed pastas.

--copykat.com

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Spinach Pasta Salad

1 (12-oz) package bowtie or penne pasta

2 oz. crumbled feta cheese

1 (10-oz) package baby spinach leaves

1 ½ cups black calamata olives, pitted and sliced

1 tomato, diced

1 cup Italian salad dressing

Juice of one lemon

Salt and pepper to taste

1. Prepare pasta according to directions on package. Drain.

2. Transfer pasta to mixing bowl and add feta cheese, baby spinach leaves, black olives, and diced tomato.

3. In a separate bowl, mix together salad dressing and lemon juice, adding salt and pepper to taste, for the vinaigrette. Pour your vinaigrette over pasta and toss. Refrigerate for four hours. Serve chilled.  

Servings: 10

--Home Made Simple

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Creamy Chicken - Pasta Soup

3 tablespoons butter

4 ounces button mushrooms, sliced

1 cup sliced celery

1 cup shredded carrots (about 2 medium)

1 medium onion, chopped

3 tablespoons all purpose flour

6 cups chicken stock or canned low-salt chicken broth

1½ cups half and half

2 tablespoons chopped fresh parsley

1½ pounds chicken tenders, cut into 1/2-inch pieces

1 cup penne pasta

1/4 pound sugar snap peas, halved diagonally

3 tablespoons fresh lemon juice

Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)

Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.

Makes 12 First-Course or 6 Main-Course servings.

--Bon Appét*t