Type what you have

Ingredients

• ✓ penne
• asparagus
• portobello mushroom
• olive oil
• salt
• pepper
• spinach
• red onion
• sun-dried tomato
• goat cheese
• basil
• olive oil
• balsamic vinegar
• lemon juice
• dijon mustard
• garlic
• salt
• pepper

Instructions

1. 1 Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
2. 2 Meanwhile, preheat indoor or outdoor grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.
3. 3 Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
4. 4 Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.

By Catelli

Ingredients

• ✓ penne
• pasta
• olive oil
• ground beef
• pineapple chunk
• leek
• curry powder
• vegetable bouillon granules
• salt
• black pepper
• ketchup
• tomato paste
• heavy cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat oil in a large skillet. Add ground beef and cook, stirring, until browned, about 5 minutes. Add drained pineapple chunks and leek and cook over medium-high heat for about 5 minutes. Pour in about 1/2 of the pineapple juice. Season with curry powder, bouillon, salt, and pepper.
3. 3 Stir in ketchup and tomato paste until well combined. Cover and simmer over low heat, 5 to 8 minutes. If sauce seems dry, add more pineapple juice.
4. 4 Pour in cream and mix to combine. Cook for 2 more minutes.
5. 5 Drain pasta and add to the skillet with the sauce. Mix well and serve.

By barbara

Ingredients

• ✓ penne
• tuna
• olive oil
• olive oil
• basil
• lemon
• salt
• black pepper
• anchovy fillet
• caper
• garlic
• tomato
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
3. 3 Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
4. 4 Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.

By Barbara Sauermann

Ingredients

• ✓ penne
• olive oil
• chicken breast
• white wine
• salt
• pepper
• pasta
• onion
• garlic
• mushroom
• creme fraiche
• sour cream
• parmesan cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and sauté until browned. Add white wine and season with salt and pepper. Reduce heat to low and simmer until chicken is cooked through and juices run clear, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
3. 3 Cut cooked chicken into cubes; set aside. Add onion and garlic to the remaining juices in the skillet. Cook and stir until onions are tender, about 5 minutes. Add mushrooms and sauté until soft.
4. 4 Add cooked chicken, crème fraîche, and sour cream; stir until heated through. Serve chicken and sauce on top of cooked pasta. Sprinkle with grated Parmesan cheese.

By Kristel A Ivy