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An easy, family-friendly pasta dish for any night of the week. It's a great way to get your kids to eat their green veg.
75 people made this
- 1 (500g) pack penne pasta
- 500g (1 1/4 lb) fresh broccoli florets
- 6 rashers bacon, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (500g) jar pasta sauce
- 50g (2 oz) freshly grated Parmesan cheese
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Bring a large pot of lightly salted water to a boil. Place penne in the pot, and cook for 5 minutes. Stir in the broccoli. Continue cooking 3 to 5 minutes, until penne is al dente and broccoli is tender; drain.
- Place bacon in a large, deep frying pan. Cook over medium high heat until brown. Drain dripping and return to frying pan. Mix the onion and garlic into the frying pan, and cook until onions are tender. Stir in the pasta sauce, and cook until heated through. Toss with the penne and broccoli, and top with Parmesan cheese.
Reviews & ratingsAverage global rating:(75)
Reviews in English (51)
This was very popular with my family, easy to make & inexpensive - a winner!-01 Apr 2011
by Abuela Nany
Excellent recipe...I do a similar dish without tomato sauce... Instead I use 1 package of cream cheese and 3 ozs. of fresh cream, which I mix together and add to the pasta once the broccoli is cooked... Other than that the rest is the same recipe...Excellent taste!-04 Dec 2006
Oh, this was great! I probably used a little more bacon (I had some leftover that was already cooked/crumbled) and didn't measure the broccoli, just used 2-3 heads. Didn't have linguinin, so used fettucini and cooked the broccoli in the spaghetti sauce, not the pasta water. Used a couple tablespoons butter to cook the onion/garlic since I had already cooked the bacon and added the garlic when the onion was almost done to avoid scorching.-04 Jan 2005
Penne with broccoli, aged cheddar and bacon from Michael Symon's 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners by Michael Symon and Douglas Trattner
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- penne pasta
- pine nuts
- dried red pepper flakes
- aged cheddar cheese
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
- 1 (16 ounce) package dry penne pasta
- 6 slices bacon
- ¾ pound broccolini, cut into 1 inch pieces
- 12 cloves garlic, minced
- salt and pepper to taste
- ⅓ cup freshly grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, about 8 minutes. Drain.
Meanwhile, place the bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain on paper towels.
Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve!
- 1 pound bacon, coarsely chopped
- 1 onion, chopped
- 1 pound dry penne pasta
- ¼ cup olive oil
- ½ cup grated Parmesan cheese
Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.
One-Pot Bacon Broccoli Pasta
This One-Pot Bacon Broccoli Pasta comes together in less than 20 minutes. It’s a great easy recipe to keep in your file. I’m always looking for One-Pot dinners and this recipe is full of flavor and so easy!
ONE-POT BACON BROCCOLI PASTA
I’ve found there are two types of people in this world. Those who like their bacon so well done it’s on the border of being burnt and those who like it walked through a warm room.
I remember the first time I made breakfast for my in-laws I burnt the bacon and I was horrified. They, on the other hand, were fighting over the burnt pieces.
I definitely don’t like my bacon burnt but I do appreciate it cooked all the way through.
My problem with most pastas with bacon is that they let the bacon cook in the sauce. While that does give that bacon flavor all throughout it basically is boiled bacon which…ew…yuck.
The key to making this One-Pot Bacon Broccoli Pasta successfully is that we cook the bacon, drain it, then cook the rest of the dish in the same pan. So we get a little of that bacon flavor without soggy bacon.
I came up with this pasta for my family. I made it a thousand different ways until we decided this was the best version. One-pot meals will always have my heart.
CAN I USE A DIFFERENT PASTA IN THIS RECIPE?
Sure. You can use any small shaped pasta such as penne or farfalle pasta.
CAN I ADD CHICKEN TO THIS RECIPE?
You can add rotisserie chicken or cook cubed chicken after you’ve cooked the bacon.
CAN I LIGHTEN UP THIS RECIPE?
This recipe is already healthier than most creamy pastas since we are replacing part of the cream with chicken broth. You could use half and half instead of cream to lighten it up even more.
42+ Barilla Penne Pasta Recipes Gif
42+ Barilla Penne Pasta Recipes Gif. Watch on to find out how simple it is to make a delicious. And, be sure to expand your horizons by exploring all of the various types of penne recipes we have crafted for those who share.
Classic Baked Penne Pasta With Ricotta Recipe About A Mom from www.aboutamom.com
Add the penne to the skillet and toss well. Visit us at barilla.com for recipe ideas & more. 1 (16 ounce) box barilla® organic pasta penne 1 (32 ounce) jar barilla® pasta sauce 24 ounces ricotta cheese 1 pound mozzarella cheese, shredded 1 egg, beaten 1/4 cup grated parmesan cheese 1/2 cup fresh this classic baked penne pasta recipe takes me right back to my childhood.
Vegan penne pasta made with fresh mushrooms and spinach.
Watch on to find out how simple it is to make a delicious. Want to use it in a meal plan? Be the first to review this recipe. Produced on a dedicated gluten free line.
How to make vegan penne pasta.
From linguini noodles in pesto to stuffed shells in marinara sauce, you can explore thousands of barilla pasta recipes here.
Chef ranveer brar recommends you to start off your pasta journey with penne arrabbiata, why?
Bacon, chicken breasts, salt, pepper, italian seasoning, paprika, garlic, spinach, small tomatoes, cream, shredded parmesan cheese, red pepper flakes, penne pasta, chopped fresh parsley.
Watch on to find out how simple it is to make a delicious.
Wipe off marinara lids, remove and discard lids carefully.
My daughter and her cousins love pasta so having this vegetarian side dish is a great option for this is one of our favorite vegetarian penne pasta recipes and we hope you enjoy too!
2 large broccoli florets, cut into small.
And, be sure to expand your horizons by exploring all of the various types of penne recipes we have crafted for those who share.
- 400g/14oz dried penne pasta
- 1 x 50g/1¾oz tin anchovies in olive oil, oil reserved
- 2 garlic cloves, finely sliced
- 1 tsp chilli flakes (use half if you prefer less heat)
- 1 head of broccoli (about 350g/12oz), chopped into very small florets
- salt and black pepper
Cook the pasta according to packet instructions in a large saucepan of salted boiling water.
Heat a large frying pan over a medium heat. Pour 1½ tablespoons (or as much as there is in the tin if it doesn’t make 1½ tablespoons) of the anchovy oil into the pan and, once hot, add the anchovies and the garlic, breaking the anchovies up with a wooden spoon as they cook. Cook gently until the anchovies have melted into a paste. Add the chilli flakes and mix well. Reduce the heat to low until the pasta is ready.
When the pasta is two minutes away from being ready, add the broccoli to the pan with the pasta. Continue to cook for two minutes and then drain, reserving a cup of the cooking water. Tip the pasta and broccoli into the pan with the anchovies and stir well to coat everything in the anchovy sauce. If the anchovies are too thick or the pasta a little sticky, then add a dash of the pasta water, stir and continue to add until all the pasta is coated with the sauce.
Taste and adjust the seasoning as necessary. Serve.
In May 2013 this recipe was costed at £2.21 at Asda, £2.19 at Tesco and £2.36 at Sainsbury’s.
- Coarse salt
- 3/4 cup penne or other short pasta (2 ounces)
- 1 cup broccoli florets
- 1 teaspoon olive oil
- 1/2 small red onion, cut lengthwise into 1/2-inch-thick slices
- 1 garlic clove, thinly sliced
- 1/4 cup part-skim ricotta cheese, room temperature
Bring a medium saucepan of salted water to a boil. Add penne, and cook 2 minutes less than package instructions for al dente add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta and broccoli set aside.
In the same pan, heat oil over medium. Add onion and garlic cook, stirring constantly, until onion is tender and lightly browned, about 5 minutes. Add pasta water as needed to help loosen any browned bits from bottom of pan.
Add penne and broccoli, and cook until warmed through season with salt and pepper. Transfer pasta mixture to a serving dish. Top with ricotta season with salt and pepper.
Recipe: Roasted Broccoli & Bacon Penne
This low-calorie, low-fat pasta dish is going to be a hit with your family. We used our Cauliflower 'Alfredo' Sauce to eliminate unnecessary calories (you'd never believe all the ingenious ways to cook with cauliflower!). The roasted broccoli adds a strong rustic taste, which pairs well with the sweetness of the roasted red pepper and the saltiness of the bacon. You'll never find a better healthy stick-to-your-ribs pasta dish!
0 comments (Photo: SkinnyMom / PopCulture.com)
- 10 ounces whole wheat penne pasta, dry
- 4 cups fresh broccoli florets (about 1 large head)
- 4 slices low-sodium pork bacon
- 1 (12-ounce) jar roasted red peppers in water, thinly sliced
- 1½ cups Skinny Cauliflower Alfredo Sauce
- Preheat the oven to 375° F and line a rimmed baking sheet with foil. Spread the broccoli in an even layer and dry roast for 15 minutes.
- Set the cooked broccoli aside and save the foiled baking sheet. Turn the oven up to 400° F.
- Place a cooling rack on top of the foil and lay the bacon strips on the rack, and bake for 10-15 minutes, until desired crispness.
- Meanwhile, bring a large pot of salted water to a boil, and cook the pasta according to package directions for al dente.
- Drain the pasta, reserving ¼ cup to ½ cup of the cooking water. Place the drained pasta back into the pot it was cooked in and add the cooked broccoli, red peppers, sauce and bacon. Stir to evenly combine.
- If the sauce needs to be thinned at all, add a few tablespoons of the reserved pasta water to the pan, and stir.
Per Serving: (Heaping 1¼ cup)
Calories from fat: 57
Saturated Fat: 3g
Does need quite a bit of salt and pepper. Easy to prepare and can be doubled.
Excellent! Error, however. In the directions it mentions shitaki mushroons as well as regular mushrooms. In the ingredient list, there is no mention of shitakis. One can work around it, however, and it turned out fabulous.
I used less olive oil, 2% milk instead of cream, and didn't have any parm on hand, and it turned out great! I did use fresh trumpet mushrooms from my CSA box though, so this may have accounted for the excellent flavor. This dish really lets the mushrooms shine.
I added more broccoli and garlic as well as some red onion used 1/2&1/2 instead of whole cream, and, taking Ashland's lead, I added bacon as well, and broiled it all after adding the cheese at the end. I was pretty sure husband would be underwhelmed, but he really raved about it. It was really easy, and good, too!
This was a tasty mid-week dish and earned great reviews from my family. I made it a bit healthier than the original recipe. I used a few tablespoons of olive oil, an entire garlic head, no whipping cream and whole wheat penne pasta.
i like this as a healthy meal: organic ingredients and organic chicken broth instead of cream. whole wheat pasta (i like ronzoni's new egg noodle shape)
Despite the reviews of blandness etc. we enjoyed this very very much. I did not include mushrooms (we don't like them), but added extra garlic and slightly extra red pepper. This worked quite well with a generous amount of parmesan. Everyone loved it and we will make again. Very easy.
The secret to this dish is adding plenty of sherry when cooking mushrooms and using fresh thyme instead of dried. It makes for a deliciously flavorful, creamy, and filling pasta. It's a staple in my book for a quick and easy dinner that everyone always loves.
This would be a good base for experiments, but, despite the 6 cloves of garlic, it was as bland as others said. It might be better with the addition of sun-dried tomatoes or a spoonful of tomato sauce, or some lemon zest, or some slices of spiced grilled chicken, or perhaps sausage. It is easy to make, especially if you already have leftover pasta and broccoli handy. If you are starting from scratch, you could omit the step of steaming the broccoli separately -- just add it to the pot when cooking the pasta and drain it all together.
Whereas I like the idea of steamed broccoli with pasta, this dish is bland-o-roonie. I used more garlic than called for. even more red pepper. still bland. Though I must admit, it did it the spot with my family. I can see experimenting with this dish the next time I'm left with a head of broccoli and some mushrooms in the fridge.
I took out the oil (yuck) and cream and sauteed in water. I sprinkled vegan parmesean cheese on top and this was divine. Naturally I used whole grain pasta. You could add black beans to this to give it a chewy twist and it would be great. I liked it a great deal.
Very easy to prepare. Made it because I had leftover (raw) broccoli, however, it might have warranted three forks if the broccoli were fresher(?) Save some of the pasta water in the event more moisture is needed!
This was a great recipe to tweek. Instead of the olive oil, I cooked 5-6 slices bacon in skillet and used about 1/4 c. of bacon fat to saute the mushrooms & garlic the added bacon fat flavor plus the added crumbled bacon really added the umpf that others found lacking. Also, after mixing all together, I put in nice casserole, sprinkled the cheese on top and put under broiler for a few. Definitely will make again.
I made this recipe according to amounts and ingredients except used roasted asparagus instead of broccoli. Very good. I didn't put the cheese on top on one serving, but it does need it to finish the taste. I will make again.
I am not the cook that most on this site are so I was afraid to change anything from the basic receipe given. I used exact amounts and even my husband liked it and he complains about everything. I found it to be very filling, so I wont make in all the time but I defintiely will make it again.
I made this recipe for family and added some grilled chicken. I saute them with the other ingredients.
Instead of using cream in this recipe, I substituted a little bit of chicken broth, and I added more garlic. The pasta came out light and very tasty! I served it to friends and they loved it.
We really liked this recipe. It came together quickly and easily. I roughly doubled the amount of thyme and red pepper and used crimini mushrooms (mini portobellos) and HUGE cloves of garlic, so didn't run into the blandness problem that others have noted.
I made this recipe for vegetarian friends of mine with a lovely herbed garlic bread. Delicious! Next time I will add more broccoli, mushrooms and garlic! Excellent dish!
I agree that this dish was bland, but not too bad. I added extra red pepper and some black pepper, and used less penne, but even with the adaptations and whole 6 cloves of garlic it was lacking. My husband suggested adding sage next time and that might do it . it does need something!
I was very disappointed in this recipe. It required a lot of modification to help it along. The sauce needed more of everything--more garlic and definitely more spices. This recipe is honestly not worth the work it takes.
Very easy and pretty good. Perfect recipe for my leftover broccoli and mushrooms in the fridge. My boyfriend loved this dish and wants it again. He loved it, I just liked it. No effort dish. Add more garlic!
The dish had lovely colors and textures. I substituted light cream for the heavy cream, and the dish still had good body. I used six large garlic cloves but felt that this overpowered the dish. Next time, I'll try the dish with four cloves.