Three-Cheese Chicken Penne Florentine

Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 3 cups thinly sliced mushrooms
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 cups chopped fresh spinach
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 (16-ounce) carton 2% low-fat cottage cheese
  • 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
  • 2 cups shredded roasted skinless, boneless chicken breas
  • t 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1/2 cup 2% reduced-fat milk
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sod

Zucchini Pasta Salad With Corn And Black Beans

Ingredients

  • 4-6 ounces pasta – penne, linguini, bow tie- or try GF pasta or Chickpea Pasta
  • 2 tablespoons olive oil
  • 4 fat garlic cloves- rough chopped
  • 2 shallots ( or half a red onion) – thinly sliced
  • 1 pound zucchini or summer squash ( a mix is nice)
  • 1 ear of corn, or sub red bell pepper
  • 1 lemon, zest and some juice to taste
  • 2-3 cups cooked or canned black beans- or sub any other bean! (1-2 cans)
  • 10 colorful cherry tomatoes, halved
  • Heaping handful arugula (optional)
  • ½ – 1 cup chopped cilantro, Italian parsley or basil
  • Optional – crumbled feta or goat cheese, pecorino, capers, kalamata olives, pumpkin seeds, chili flakes

Pizza Mac & Cheese

Ingredients

  • Kosher salt
  • 1 lb. penne
  • 3 tbsp. unsalted butter
  • 3 tbsp. all-purpose flour
  • 1/4 c. tomato paste
  • 2 c. whole milk
  • 1 tsp. dried oregano, plus more for garnish
  • 1/2 tsp. crushed red pepper flakes
  • 3 c. grated mozzarella
  • 1/4 lb. mini pepperoni slices

Directions

  1. Preheat oven 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes.
  2. Meanwhile, in a large cast-iron skillet over medium-high heat, melt butter, whisk in flour, and cook for 1 minute. Add tomato paste and whisk in milk until smooth.
  3. Add oregano, red pepper flakes, and 1/2 teaspoon salt and bring to a boil. Simmer for 1 minute on medium heat.
  4. Fold in half the cheese and add drained pasta. Top pasta with remaining cheese and sprinkle pepperoni all over.
    Bake until pepperoni is crispy and pasta is bubbling, 10 minutes. Serve immediately.

Sun-Dried Tomato & Sausage Pasta

Ingredients

  • 13 oz. smoked sausage
  • 1 tbsp. extra-virgin olive oil
  • 1/2 sweet onion, finely diced
  • 1 clove garlic, minced
  • 2 oz. sun-dried tomatoes, julienned and dry packed
  • 8 oz. penne
  • 2 c. low-sodium chicken broth
  • 3/4 c. half-and-half
  • 1/2 c. Grated Gruyère
  • 2 tbsp. Freshly Chopped Parsley

Directions

  1. Slice sausage into 1/4″ thick rounds, then set aside. In a deep, 12″ skillet over medium heat, heat oil. Add onions and sausage and cook, stirring often, 5 minutes. Add garlic and cook one minute more, stirring constantly. Add sun-dried tomatoes, penne, chicken broth, and half-and-half and turn heat to high.
  2. Bring to a boil then reduce to a simmer. Stir, cover, and cook, 12 minutes. Fold in cheese and parsley and serve immediately.

Creamy Garlic Chicken Penne

Ingredients

  • Kosher salt
  • 8 oz. penne
  • 2 boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp. garlic powder
  • 1/2 tsp. Italian seasoning
  • 1 tbsp. oil
  • 2 tbsp. butter
  • 1 tbsp. minced garlic
  • 1 tbsp. flour
  • 1 c. heavy cream
  • Freshly ground black pepper
  • 1/2 c. freshly grated Parmesan, plus more for serving
  • Fresh thyme or parsley, for serving

Directions

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
  2. Season chicken with salt, pepper, garlic powder, and Italian seasoning. In a large skillet over medium-high heat, heat oil, then cook chicken until browned on both sides and cooked through. Dice chicken, set aside, and cover to keep warm.
  3. Wipe skillet clean, then melt butter over medium-high heat. Stir in garlic and cook, 1 to 2 minutes. Sprinkle flour over butter and garlic and stir until thick.
    Gradually whisk in heavy cream until a smooth sauce is formed, then add salt and pepper and stir in Parmesan until melted.
  4. Stir in chicken and penne, then top with pepper, thyme or parsley, and more Parmesan. Serve immediately.

Penne With Arrabbiata Sauce

Ingredients

  • Kosher salt
  • 1 pound (450g) penne pasta
  • 3 tablespoons (45ml) extra-virgin olive oil, plus more as desired
  • 1 medium clove garlic, crushed
  • 1 (28-ounce; 794g) can whole peeled tomatoes, crushed by hand (see note
  • 2 ounces (60g) finely grated Parmesan cheese, plus more for serving
  • Small handful minced flat-leaf parsley leaves

Directions

  1. In a medium saucepan of boiling salted water, cook penne until just short of al dente, about 1 minute less than the package recommends.
  2. Meanwhile, in a large skillet, combine oil, garlic, and pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
  3. Add tomatoes, stir to combine, and bring to a bare simmer. When pasta is ready, transfer it to sauce using a strainer or slotted spoon. (Alternatively, drain pasta through a colander, reserving 1 cup of cooking water. Add drained pasta to sauce.)
  4. Add about 1/4 cup pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.)
  5. Continue cooking pasta until sauce thickens and begins to coat noodles, then remove from heat and toss in cheese and parsley, stirring vigorously to incorporate. Stir in a drizzle of fresh olive oil, if desired. Season with salt and serve right away, passing more cheese at the table.