4 Ways Penne
1. Garlic Chicken Primavera
INGREDIENTS
2 Tbsp olive oil
3 cloves garlic, minced
2 chicken breasts, thinly sliced
2 cups asparagus, chopped
1 cup cherry tomatoes, halved
1 cup carrots, sliced
1 tsp pepper
1 tsp salt
4 cups cooked penne
1 cup Parmesan
METHOD
Heat oil in a large pot over high heat. Cook garlic and chicken for 5 minutes. Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes. Add pasta and Parmesan, stirring until cheese is melted and evenly distributed. Serve!
2. Penne Alla Vodka
INGREDIENTS
2 Tbsp. olive oil
1 onion, chopped
1 lb ground beef
1 tsp salt
1 tsp pepper
1 28-ounce tomato sauce
½ cup vodka
½ tsp red chili flakes
½ cup heavy cream
4 cups cooked penne
Parsley and Parmesan to garnish
METHOD
Heat oil in a large pot over high heat. Cook onion until translucent. Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned. Add tomato sauce, vodka, and chili flakes, stirring and cooking until the sauce has reduced. Add cream, stirring until evenly incorporated. Stir in pasta until evenly coated. Serve with parsley and Parmesan.
3. Spinach Artichoke Penne
INGREDIENTS
2 Tbsp. olive oil
5 oz spinach
1 cup artichoke hearts, drained
16 oz cream cheese, softened
1 Tbsp. garlic powder
1 tsp salt
1 tsp pepper
2 cups milk
4 cups cooked penne
METHOD
Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, than add artichoke hearts, and cook for a minute. Now add cream cheese and stir until melted. Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth. Add pasta and mix until pasta is evenly coated. Serve!
4. Cajun Chicken Alfredo
INGREDIENTS
3 Tbsp. olive oil
3 cloves garlic, chopped
1 cup sausage, sliced
2 chicken breasts, thinly sliced
1 Tbsp. Cajun seasoning
2 cups heavy cream
4 cups cooked penne
1 cup Parmesan
¼ cup parsley
METHOD
Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken. Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken. Add the cream, and bring to a boil. Add the pasta, stirring until evenly mixed. To finish, add Parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce. Serve!
Pasta with Creamy Artichoke Sauce | Big Little Recipes
This week's Big Little Recipe packs a ton of flavor into just a few ingredients -- thanks to the zesty marinade that comes with jarred artichokes. Whizz up that garlicky, well-seasoned oil with some of the artichoke hearts and you're halfway to a luscious, creamy sauce for your pasta. GET THE RECIPE ►►
INGREDIENTS
1 (12-ounce) jar quartered marinated artichoke hearts
Kosher salt
1/2 pound rigatoni (or another short pasta)
Freshly grated Parmesan
Red pepper flakes
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Spinach Artichoke Penne Pasta
#lovetocook #withlove #pinay_in_ibz
Ingredients
Oil 2 Tbsp
Spinach 5 oz
Artichoke heart, drained 1 cup
Cream Cheese, softened 2 cups
Garlic Powder 1 Tbsp
Salt 1 tsp
Pepper 1 tsp
Milk 2 cups
Mozzarella 1 cup
Penne Pasta, cooked 4 cups
Procedure
1. Heat oil in a large pot over medium heat. Add spinach, cooking untill wilted, then add artichoke heart, cooking for 1 minute
2. Add cream cheese until melted, stirring until there are no lumps.
3. Sprinkle in garlic powder, salt, pepper, milk and mozzarella stirring until smooth.
4. Add pasta and mix until pasta is evenly coated.
5. Serve and Enjoy.. ❤❤❤
Baked Artichoke Hearts Recipe
Delicious appetizer idea that couldn't be easier to make! Artichoke hearts dipped in garlicky butter and coated with Parmesan breadcrumbs. Baked to crispy perfection!
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Olive & Artichoke Penne Pasta
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Penne aux artichauts et parmesan - delicious penne with artichokes and parmesan
Voici une nouvelle recette simple, rapide et facile à faire :
Penne aux artichauts et parmesan
Pour 4 personnes
Préparation : 15 min.
Cuisson : 11 min pour les artichauts selon la taille.
8 à 10 min pour les pâtes selon votre choix.
Calories: 288 Kcal/portion
- 400gr de penne rigate
- 6 cœurs d'artichauts ( assez gros ),
- 1 gousse d'ail,
- 1/2 botte de persil,
- 1 citron,
- 100 gr. de copeaux de parmesan,
- sel, poivre et huile d'olive.
Pour commencer notre recette, nous allons :
Eplucher, couper et tailler nos cœurs d'artichauts. Passer le citron sur les cœurs d'artichauts et les mettre dans l'eau avec 1/2 citron pour ne pas qu'ils noircissent.
Eplucher et tailler l'ail.
Ciseler le persil.
Ensuite nous allons cuire nos cœurs d'artichauts pendant 10 à 20 min. selon la taille des cœurs d'artichauts.
Mettre les cœurs d'artichauts dans une casserole d'eau froide (cuisson départ eau froide) avec 1/2 citron (récupérer celui qui a servis au départ).
Les cœurs d'artichauts seront cuits quand la pointe du couteau ressort toute seule.
Les Egoutter sur une feuille de papier absorbant.
Pendant que l'on fait cuire les pâtes, on faire revenir les cœurs d'artichauts dans une poêle avec un peu d'huile d'olive et l'ail. Les faire juste dorés.
Quand tout est prêt, dresser les pâtes, les cœurs d'artichauts, les copeaux de parmesan et le persil ciseler dans un plat et ajouter un filet d'huile d'olive.
Bon appétit…
Aquí hay una nueva receta que es simple, rápida y fácil de hacer:
Penne con alcachofas y queso parmesano
Para 4 personas
Preparación: 15 min.
Cocción: 11 min para alcachofas dependiendo del tamaño.
8 a 10 min para pasta según su elección.
Calorías : 288 Kcal/porción
- 400gr de penne rigate
- 6 corazones de alcachofa (bastante grandes),
- 1 diente de ajo,
- 1/2 manojo de perejil,
- 1 limón,
- 100 gr. de virutas de parmesano,
- sal, pimienta y aceite de oliva.
Para comenzar nuestra receta, vamos a:
Pelar, cortar y recortar nuestros corazones de alcachofa.
Pasa el limón sobre los corazones de alcachofa y ponlos en agua con 1/2 limón para que no se oscurezcan.
Pelar y podar el ajo. Tijera el perejil.
Luego cocinaremos nuestros corazones de alcachofa durante 10 a 20 min. dependiendo del tamaño de los corazones de alcachofa. Poner los corazones de alcachofa en una olla de agua fría (cocinando a partir de agua fría) con 1/2 limón (recuperar el que se sirvió al principio). Los corazones de alcachofa se cocinarán cuando la punta del cuchillo salga por sí sola. Egoutter sobre una hoja de papel absorbente.
Mientras se cocina la pasta, los corazones de alcachofa se saltean en una sartén con un poco de aceite de oliva y ajo. Hazlos simplemente dorados.
Cuando todo esté listo, prepara la pasta, los corazones de alcachofa, las virutas de parmesano y el cincel de perejil en un plato y agrega un chorrito de aceite de oliva.
Disfruta de tu comida...
Here's a new recipe that's simple, quick and easy to make:
Penne with artichokes and Parmesan cheese
For 4 people
Preparation: 15 min.
Cooking: 11 min for artichokes depending on the size.
8 to 10 min for pasta according to your choice.
Calories : 288 Kcal/portion
- 400gr de penne rigate
- 6 artichoke hearts (quite large),
- 1 clove of garlic,
- 1/2 bunch of parsley,
- 1 lemon,
- 100 gr. of Parmesan shavings,
- salt, pepper and olive oil.
To start our recipe, we will:
Peel, cut and trim our artichoke hearts.
Pass the lemon over the artichoke hearts and put them in water with 1/2 lemon so that they do not darken.
Peel and prune the garlic. Scissor the parsley.
Then we will cook our artichoke hearts for 10 to 20 min. depending on the size of the artichoke hearts. Put the artichoke hearts in a pot of cold water (cooking from cold water) with 1/2 lemon (recover the one that was served at the beginning). The artichoke hearts will be cooked when the tip of the knife comes out on its own. Egoutter on a sheet of absorbent paper.
While the pasta is cooked, the artichoke hearts are sautéed in a pan with a little olive oil and garlic. Make them just golden.
When everything is ready, prepare the pasta, artichoke hearts, Parmesan shavings and parsley chisel in a dish and add a drizzle of olive oil.
Enjoy your meal...