Posts Tagged ‘vegetable pasta recipe’

Tuesday Recipe From a Fan: Vegetable Penne

Tuesday, July 1st, 2014

This easy to make pasta recipe comes from a Sturbridge fan who wanted to share this delightful mix of vegetables and penne pasta. Perfect as a light summer dish with fresh veggies right from your garden. This recipe is easy to modify to include the vegetables you currently have in stock.

Vegetable Penne

Fresh Stoneware ColanderIngredients

  • 1 box penne pasta
  • 2 small zucchini, diced
  • 3 strips lean bacon (excess fat removed), diced
  • 3 diced tomatoes
  • 1 large green pepper, diced
  • 3 green onions, diced
  • 2-3 cloves of crushed garlic
  • ½ stick butter
  • ½ cup olive oil
  • Parmesan cheese

Directions

Boil the penne, according to the package instructions, with the diced bacon. Drain well. Place the zucchini, peppers and onions in a microwaveable dish and microwave until tender, about 2 minutes. Place the penne, bacon, peppers, zucchini, onions and garlic in a large bowl and mix it all together. Melt the butter and then add to it the olive oil. Pour the butter and oil mixture over the pasta and vegetable mix. Place the diced tomatoes on top and sprinkle with parmesan cheese. Note: you may wish to microwave the entire dish for a minute or two to heat the tomatoes and melt down the cheese.

For an alternate dish, omit the butter and simply drizzle lightly with olive oil or your favorite sauce. Salt and pepper to taste.

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Asparagus and Artichoke Pasta

Wednesday, January 4th, 2012

Artichoke Bread TrayIt’s artichoke and asparagus month. For us in the freezing north-east, it’s a strange month for this to be so, but try this warm recipe served with fresh baked bread.

You Will Need:
1 bunch of asparagus (tips only for this recipe)
1 16oz can artichoke hearts (in water)
2 shallots, sliced
4 basil leaves, sliced
1 Tbs butter
3/4 C chicken stock
1/2 C heavy cream
1/3 Tbs Dijon mustard
salt and pepper
1/2 lb fettuccine

Instructions:
Cut tips from asparagus and wash well.
Start a pot for the pasta and when it is ready drop in the asparagus tips.
Blanch the asparagus for 2 -5 minutes until tender.
Remove with a slotted strainer and drop in cold water to stop the cooking.
In a separate skillet, saute shallots in butter until soft.
Add chicken stock, gently reduce.
Add cream.
Add artichoke hearts, asparagus tips, mustard, and basil.
Salt and pepper to taste.
Reduce until thick.
Toss pasta into sauce.
Serve with ground black pepper and Parmigiana cheese.

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