Sentences with phrase «use penne pasta»

I would usually use penne pasta for this recipe, the small tubes, but farfalle pasta (the butterfly shape) or curly fusilli would be a nice visual change.

I normally use penne pasta for this dish, but this fun campanelle pasta was all I had on hand at the moment, so I used it.

Made this tonight for supper using penne pasta (orzo was not in my cupboard at home but in the cupboard at camp) and made it an amazing vegetarian pasta dish for dinner.

I stayed true to the recipe the first time, but on the second I used sharp cheddar cheese and I'm using penne pasta.

At the restaurant he used penne pasta and also big pieces of grilled chicken.

Not exact matches

I used the small penne pasta and a can of the diced tomatoes with peppers and celery.

Not only that, I used Gluten Free Penne Pasta, and it came up perfect!!!.

Make some variations while preparing pasta dish so you can get different tastes because you may become lazy by doing same dish with same taste, same ingredients, same aroma and bla bla bla... Ok this capsicum and cheese pasta can be made with penne pasta (any pasta you can use), capsicum, cheese, onion, tomatoes, green bean, spices and herbs.

And may I use Brown Rice Penne Pasta?

extra virgin olive oil, divided 2 servings of your choice of pasta (I used whole wheat penne) Freshly ground black pepper, to taste

cups brown rice pasta (or other wheat free pasta, fusilli shape, cooked to aldente, other shapes may be used like penne)

It's a gluten free friendly recipe, and all you need to do to make it gluten free is use gluten - free brown - rice penne pasta instead of regular penne.

I use penne (short pasta) which makes you feel like you get more sauce with every bite.

chicken broccoli garlic penne pasta milk heavy cream butter olive oil Parmesan cheese (you can also use Mozzarella cheese, or Monterey Jack cheese)

I used penne because that's what I had in my pantry, but if you can find it I think mafalda pasta, with its ribboned sides that closely mirror traditional lasagna noodles, would be a better option.

I used penne here, but you can substitute whatever pasta you like.

Serve with Pasta of choice (we use wholegrain penne or a gluten free version made from dried beans) 80 g / 1/2 cup large capers fresh parsley, finely chopped ruccola

We like to serve these meatballs separately from the pasta as a second course, and prefer some type of short pasta such as penne or rigatoni to use the sauce on.

You can find my recipe for Basil Pesto HERE which I definitely encourage you to use for this yummy Creamy Pesto Chicken Penne Pasta.

1 pound Pasta (I used whole wheat penne) 1 pound Large, Uncooked Shrimp, peeled and deveined 4 tablespoons Olive Oil 5 Garlic Cloves, minced 1 medium Onion, chopped 1 cup Dry White Wine 1 (28 ounce) can Crushed Tomatoes 1 teaspoon Red Pepper Flakes 1/4 teaspoon Dried Oregano Fresh Flat - Leaf Parsley, for garnish Fresh Basil, for garnish (we omitted) Parmesan Cheese, for garnish

In a large stock pan (I used the same pan that I cooked penne pasta) mix together cooked pasta, Campbell's Healthy Request Tomato Soup with water.

1 lb whole wheat penne, You can use any other type of pasta 2 14 oz can chopped tomatoes, juice drained 4 garlic cloves, chopped 1/2 cup heavy cream 1 teaspoon pepper flakes, optional 1 10 oz bag fresh spinach 1 cup shredded Romano and Parmesan cheese (You can add any other type of cheese.

1 13 oz package of whole wheat penne pasta 7 oz package of fresh spinach 1 small package of peas, can be frozen or in a can 1/2 cup pesto sauce, I use more, we love pesto 1/4 cup Parmesan cheese 1/4 cup pine nuts, optional, I know they are expensive Salt to taste

I have even used the dip to flavor penne pasta.

Jamie's Home Cooking Skills The classic pastas to serve this with are spaghetti, tagliatelle and penne, but this sauce can also be used for many other things, like filling cannelloni or layering up a lasagne.

The classic pastas to serve this with are spaghetti, tagliatelle and penne, but this sauce can also be used for many other things, like filling cannelloni or layering up a lasagne.

bucatini pasta (use penne or something similar if you can't find it; I have made this with whole wheat penne) 1 egg, lightly beaten 2 Tbsp.

I used Casarecce, but penne or bowtie pasta would be fun as well.

I used a 100 % farro pizzichi pasta here, but whole wheat penne is much more readily available - shoot for something made from whole grain flour, and roughly that size.

zest of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped

Using brown rice penne which is not only gluten - free but high in protein and much more healthy than ordinary wheat pasta.

Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder hPasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder hpasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder hpasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).

the only change I made was I used Penne rigate wheat pasta and sun dried tomatoes in place of the cherry ones.

I use short pasta (penne) which is perfect in this recipe!

When we make Savory Bites, meals in the cupcake tin, I use clear bowls filled with the very same vegetable options and I add sautéed spinach, blanched broccoli, artichoke hearts, roasted peppers and tomatoes, grilled vegetables, so that when they are making «personal pan pizzas» or penne pasta gratins they can layer in the Colors they are attracted to first, instead of thinking about the taste.

Use mini penne pasta, elbows or small shells in this cheesy turkey, pasta and asparagus casserole.

Ditalini was used in the pictured recipe, but elbow macaroni, shells, or mini penne pasta would work well, too.

(Note: You can switch out the pasta for farfalle or penne if it's already in your pantry, and use regular broccoli if it's easier to find in your local market.)

Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder hPasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder hpasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder hpasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).

I like to use spaghetti or linguine for this recipe when I serve it immediately warm, and something short, like penne or rotini when I plan to eat it cold, as a pasta salad.

package Penne pasta (Note: I used a brand called Banza, which is made from chick peas.

Here is what you need: 1 - 3/4 cups uncooked penne pasta 1 pound ground beef 1 teaspoon minced garlic (I just used the refrigerated jarred garlic) 15 ounce can tomato puree (if you have any leftover pasta sauce on hand, that works too) 14-1/2 ounce can beef broth 1-1/2 teaspoons Italian seasoning 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups fresh spinach, chopped 2 cups grated mozzarella cheese (I don't use quite that much)

Using your favorite short pasta (I like penne, gemelli or farfalle for this recipe), you then combine with sauteed veggies, like mushrooms and spinach.

I used Tinkyada penne when I made this chicken pasta recipe but any pasta you like will work.

1 Cup of Corn Penne Pasta (can use any kind of pasta but corn is Gluten Free and adds a richer taste to the Pasta (can use any kind of pasta but corn is Gluten Free and adds a richer taste to the pasta but corn is Gluten Free and adds a richer taste to the meal)

Otherwise, use ordinary ziti, sedani, penne, or any other slim tubular pasta.