Donna Cooks


Eat Your Veggies (Penne with Veggies in Parmesan Broth)
September 27, 2006, 12:44 am
Filed under: Recipes

This recipe is a variation from the one in the October 2006 issue of Shape.  The all veggie pasta reminds me of a healthier version of the chicken farfalle in parmesan broth at Maggiano’s.  The broth is light but flavorful while the different veggies provide contrast in texture.  The original recipe calls for spinach.  In light of the recent spinach crisis, I substituted with arugula.  Also, the mushrooms were a last minute addition because I had some laying around.  It’s not in the original recipe but I like the flavor they added to the dish. 

Penne with Vegetables in Parmesan Broth

penne-parmesan.jpg

1 oz pine nuts (about 1/4 cup)
2 tbsp olive oil
1/2 medium onion, thinly sliced
1 cup sliced mushrooms
2 tsp salt
1 lb arugula, cleaned and coarsely chopped
2 cups frozen artichoke hearts, defrosted
1 tbsp minced garlic
3/4 cup low-sodium chicken broth
1/2 lb penne pasta, cooked and drained to package directions
2 dried red chilis, crushed (totally optional, I just prefer a hint of spiciness)
1/4 cup grated parmesan
freshly ground black pepper

Toast pine nuts in a dry skillet over medium heat for about 2 minutes or until golden and aromatic.  Stir frequently to avoid burning.  Set aside.

Add olive oil to large, deep skillet and heat on medium-high.  Add crushed red pepper, garlic, onions, and mushrooms and saute for 3 to 4 minutes or until onions are transparent and mushrooms are tender.

Stir in arugula, artichoke hearts, chicken broth, and salt, and heat to a boil.  Turn heat to low, add in cooked pasta, and cover and simmer for about 5 minutes. 

Stir in parmesan cheese, top with toasted pine nuts and freshly ground pepper, and serve.

Serves 3 

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