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Prepare the vegetables for pasta.
The pasta is boiled al dente, reducing the cooking time written on the package by 1 even 2 minutes.
In a hot pan put the tuna + oil, add the garlic, over 1 minute the onion, then the tomatoes, peppers, a drop of white wine, leave on the fire for 3-4 minutes, then put the hot peppers, capers and spices .
Mix the sauce together with the cooked pasta (strained and passed under a stream of water) and add 2-3 tablespoons of olive oil.
Penne with vegetables
In a pan, heat the oil and sauté the eggplant and rosemary for 5 minutes. Add the pumpkin and zucchini and sauté for a few more minutes. Season with salt and pepper. Add the onion, broccoli and cherry tomatoes and continue to cook until all the vegetables are soft. Season with salt, pepper, vinegar, orange juice and oil.
Cook the pasta according to the instructions on the package. When they are al dente, drain them and put them over the vegetables, bringing them to the heat for 5 minutes.
Serve with grated Parmesan cheese and dill leaves.
450 g eggplant, cut
2 links rosemary
1/4 cup olive oil
250 g bostanel, cut
250 g zucchini, cut
salt and freshly ground black pepper
250 g red onion, chopped
10 cherry tomatoes, halved
1/4 cup balsamic vinegar
280 g paste penne
Method of preparation:
If the tomato paste is too liquid, boil it until it decreases, if not season with salt, pepper and oregano to taste.
Meanwhile, they also boiled the pasta al dente, drain them and put them in the pan over the composition prepared before. Mix for homogenization and serve with grated Parmesan cheese.
Good job and good appetite!
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Tuna penne, al dente vegetables and capers - Recipes
- Blueberry and Quinoa muffins
- Rice pudding with nuts and caramel
- Catalan rice cream
- "Carbonara" butterflies with mushrooms
- Butterflies with seafood
- Butterflies with chicken, nuts and gorgonzola
- Grated quinoa and cheese, with aioli sauce
- Lasagna with salmon and spinach
- Polenta with milk
- Mamaliga in 3 minutes
- Rolled polenta with 4 cheeses
- Small with grilled polenta
- Rice with breaded meat
- Rice with pork ribs and peppers
- Rice with shrimp and mussels
- Rice with milk and vanilla pods
- Rice with cinnamon and lemon
- Italian style rice
- Easter for children
- Rigne feathers with chicken and mustard
- Rice cakes
- Quinoa with delicious vegetables
- Risotto with mushrooms
- Ham rolls stuffed with rice salad
- Caesar salad with rice
- Tropical fruit salad
- Vegetable salad and Quinoa tricolor
- Quinoa salad, avocado and chicken
- Couscous salad with shrimp
- Couscous salad with vegetables - Tabbouleh
- Couscous salad with pomegranate
- Rice salad with avocado and salmon
- Rice salad with seafood
- Rice salad with dehydrated fruits
- Rice salad with sun-dried tomatoes and capers
- Rice salad with salmon and pepper
- Quinoa salad with anchovies and baked peppers
- Quinoa salad with tuna and cherry tomatoes
- Quinoa salad and beets
- Salad in three colors with fusilli and tuna
- Neapolitan spaghetti
- Tagliatelle with "sun vegetables"
- Tagliatelle with hot peppers and shrimp with lemon
- Tagliatelle with lemon cream and tuna
- Tagliatelle with vegetables
- Rice tart with milk
- Rice tiramisu
- Stew with polenta
Penne with ripe vegetables and pesto - fasting
Vegetable pasta are one of the quickest ideas for a delicious lunch or dinner. You can make them with any vegetables you have at the moment and what vegetables you like. They are ideal & icircn fast or if you are a vegetarian, because they do not contain meat, and the Parmesan cheese at the end & icircl you can omit.
Baked vegetable pens It is also an ideal meal for children, because it is the perfect balance between carbohydrates and vitamins and fiber from vegetables. You can use wholemeal pasta or penne & icircn in three colors, because they are healthier.
Baked vegetables will give a special flavor to the dish and you will not need a special sauce or parmesan to add value.
- 10 cherry tomatoes
- 3 tablespoons corn kernels
- 1 zucchini or zucchini
- 1 red onion
- 1 red kapia pepper
- 2 cloves of garlic
- 4 tablespoons olive oil
- 200 g penne
- 2 tablespoons pesto
- 2 tablespoons grated Parmesan cheese (optional)
Preheat the oven to 190 degrees.
Wash and cut the vegetables into cubes and place them in a pan (apart from the corn) along with the garlic. Sprinkle with salt and pepper and a little olive oil and bake for 30-40 minutes or until the vegetables are browned. In the last 10 minutes, add the corn kernels.
Meanwhile, bring salted water to a boil and cook the pasta according to the instructions on the package. If you don't like al dente, leave them for an extra minute.
Drain the pasta and add the cooked vegetables and the 2 tablespoons of pesto. Mix well until all the flavors combine. Serve with grated Parmesan cheese, if you are not fasting, and fresh basil.
You have to see it too.
Tuna penne salad, a spring-flavored recipe
The salad of penne with tuna, tomatoes, lettuce and corn is perfect during this period.
Penne salad with tuna, tomatoes, lettuce and corn is perfect during this period!
The green salad recipe below is so easy to make that even the least skilled chef can make it very quickly, without catching his ears in the explanations. Let's see how to prepare penne salad with tuna, tomatoes, lettuce and corn!
Penne salad with tuna, tomatoes, lettuce and corn & # 8211 Ingredients for 6 servings:
2 cans of tuna in its own juice
6 tablespoons olive oil
salt, nutmeg and pepper to taste
How to prepare tuna penne salad
Put a pot with a liter of boiling water on the stove, sprinkle a pinch of salt in it and, when it starts to boil, add the pasta. Let them boil for 5-7 minutes, taking care not to spend too much time in the water, because in the end we want them to be al dente. While it is boiling, wash the lettuce very well, drain it well of the water and cut it into very small pieces. We put the salad in a larger bowl, then we add the box of corn, from which we drained the water, the two cans of tuna, also drained of water, the tomatoes washed and cut into small cubes and the olive oil. We stop the pasta, drain it and pass it through a stream of cold water, then we pour it in a bowl over the salad, tuna and corn. Mix very well and season with salt, nutmeg and pepper to taste.
A series of healthy recipes proposed by Szemeredy Mihai, from Lugoj, also posted on his Facebook page, https://www.facebook.com/szemeredy.mihai. The source of the photos is also his Facebook page.
To cook tasty pasta, do not complicate yourself. Boil pens. Let it be al dente, about 7-8 minutes. Saute for 2 minutes in quality olive oil, leeks, cherry tomatoes, capers, mushrooms. Add a clove of garlic, a bay leaf for flavoring. Season with sea salt and ground pepper.
At the end put a teaspoon of turmeric. Mix the pasta with the sauteed vegetables, adding a little Easter water, grate the Parmesan cheese and serve immediately.
You get the best pasta with quick-cooked ingredients: salmon, capers, sherry tomatoes.
When it comes to releasing fish, you can try: penne with turmeric, mussel sauce, parmesan.
Since I didn't feel like cooking, I prepared something quick: spaghetti with pleurotus mushrooms, tuna, cherry tomatoes, capers… slightly spicy…
Let's try some Bolognese pasta & # 8230 with small modifications & # 8230
Baked penne, to the mood, with bacon, vegetables, chicken breast.
Pasta, seafood and tuna get along very well.
A combo that combines perfectly: penne with chicken, onion, smoked paprika, slightly spicy pepper and… penne with gorgonzola, chicken, mushrooms. The mix between gorgonzola and the spicy part is a successful one.
10 pasta recipes with chicken and quick vegetables for lunch or dinner
A proper diet involves a caloric intake of about 600 kcal at lunch or dinner so that the sum of breakfast and two snacks does not exceed 2000-2500 kcal in one day. Photo: Shutterstock
Pasta with chicken and healthy and fast vegetables, a fast food that everyone generally likes. Depending on what we add in addition to pasta and chicken, it can become a unique ideal dish, perfectly balanced. What are the most interesting combinations? How do we calculate the correct ratio between ingredients?
Pasta with healthy and quick chicken and vegetables can be made with peppers, mushrooms, peas, spinach, eggplant and more. The combinations themselves are generally related to personal taste, and the ones below can only be taken as suggestions and changes. But how do we calculate the proportion between the three major groups of macronutrients: carbohydrates, proteins and fats, for a caloric intake within the correct limits?
A proper diet involves a caloric intake of about 600 kcal at lunch or dinner so that the sum of breakfast and two snacks does not exceed 2000-2500 kcal in a day. At the same time, within a caloric limit we remain balanced if we manage a caloric intake of about 20-25% from protein, about 50% from carbohydrates and the remaining 30-35% from fat.
Packed food. Other easy, over-the-counter creative ideas
Chickpea fusion salad, chicken, avocado, kalamata olives
Boiled chickpeas, tomatoes cut into small pieces, avocado cut into cubes. Add the olives and a light yogurt dressing flavored with a little garlic, mustard, lemon juice, olive oil, salt, pepper. An ingenious solution for a denser dressing is to pass some of the avocado quickly through the blender together with the rest of the ingredients.
Mexican style salad of beans with peppers, tuna, corn, quinoa
The beans are boiled, drained and left to cool (or thawed if boiled before and set aside). The canned corn is drained of water, rinsed and drained, the quinoa cooked separately is left to cool as well. Mix all with the liquid canned tuna and flavor with oil, a little white or balsamic vinegar, salt and pepper. It can be served with slices of glue.
Rice salad with peppers, cucumbers, carrots, chives (or green onions), olives, Prague hamPacked food idea: rice salad
Cold rice salad is a classic of Italian cuisine in summer, it can be prepared and stored in the refrigerator for 2-3 days. There are endless variations and everyone does it according to personal taste. A good combination, which is close to the recipe considered classic, is the one below. The starting point is boiled rice al dente in salted water, drained and flavored with salt, pepper and olive oil.
While the rice cools, we prepare the rest of the ingredients, the secret is to cut all the small ones: the peppers and cucumbers are cut into cubes of about 1 cm, and the carrots are put on the grater. Some people boil them and cut them into cubes, but raw is healthier. Cut the olives in half, removing the seeds, if necessary. Prague ham is cut or broken directly by hand into small pieces. Chives (or raw onions as raw as possible) are cut as small as possible. Combine with olive oil, lemon juice, salt, pepper, finely chopped parsley. An interesting option is the one in which canned corn and peas are added.