Whole Grain Penne with Sweet Red Pepper, Ginger and Feta
from Prudence Pennywise
All of her recipes have been simply fabulous. Her goal is to create scrumptious meals for her family of four on a tight budget. These two may seem more extensive because she is very detailed in her directions, but they are just as easy and healthy too!
Ginger has become a well-known ingredient in our home. It always adds magnificent flavor to our meals and keeps well in the fridge or freezer. Now, combine ginger with pepper and feta... WOW! As of late this has become my favorite meal. I'll be making this meal for our dinner party tomorrow to celebrate Jon's birthday with close friends. I always look forward to this fantastic dinner.
Ingredients
8 oz. box wheat penne pasta
4 green onions (greens only)
1 14.5 oz. can Italian style diced tomatoes (optional: blend smooth in blender)
1 large red bell pepper
1 small handful of fresh parsley (save some for garnish)
4 Tbsp. cream of half and half
2-4 Tbsp. feta, crumbled
1 Tbsp. olive oil
2 Tbsp. finely chopped ginger
2 cloves garlic, chopped
salt and pepper, to taste
Option: I always add two chicken breasts. Season with rosemary. Brown in the olive oil. Remove and add back into the simmering sauce.
Directions
Heat the olive oil in a small heavy-bottomed saucepan. Remove the top, seeds, and membranes of the red pepper and slice into thin strips. Toss them into the saucepan and let them soften on low-medium heat for about 10-15 minutes (if your strips soften quicker, there’s no need for you to wait 10-15 minutes), stirring every now and then.
In the meantime you can peel the ginger with a spoon, then finely chop the peeled ginger.
Begin cooking the pasta according to package directions.
Add the chopped ginger and garlic to the saucepan and give it another stir. Sauté for 2-3 minutes then toss in the crushed tomatoes. Season with salt and freshly ground pepper mix and stir again.
Chop up the green parts of 2 green onions and add them to the sauce. Simmer on low heat, partially covered, for 5 minutes. You might need to add 2-3 Tbsp of water during these 5 minutes (to keep a sauce-like consistency), depending on how watery your crushed tomatoes are. I didn’t need to so it all comes down to what brand you’re using.
Chop up the fresh parsley leaves and add them to the sauce. Let the sauce cook, partially covered, for another 2-3 minutes, then remove it from the flame and set aside.Plate the cooked pasta, add some sauce on top then spoon 1 Tbsp of cream (per plate) on top of that. Crumble ½ Tbsp of Feta on each plate, garnish with fresh parsley and serve.
- Mindy
from Prudence Pennywise
All of her recipes have been simply fabulous. Her goal is to create scrumptious meals for her family of four on a tight budget. These two may seem more extensive because she is very detailed in her directions, but they are just as easy and healthy too!
Ginger has become a well-known ingredient in our home. It always adds magnificent flavor to our meals and keeps well in the fridge or freezer. Now, combine ginger with pepper and feta... WOW! As of late this has become my favorite meal. I'll be making this meal for our dinner party tomorrow to celebrate Jon's birthday with close friends. I always look forward to this fantastic dinner.
Ingredients
8 oz. box wheat penne pasta
4 green onions (greens only)
1 14.5 oz. can Italian style diced tomatoes (optional: blend smooth in blender)
1 large red bell pepper
1 small handful of fresh parsley (save some for garnish)
4 Tbsp. cream of half and half
2-4 Tbsp. feta, crumbled
1 Tbsp. olive oil
2 Tbsp. finely chopped ginger
2 cloves garlic, chopped
salt and pepper, to taste
Option: I always add two chicken breasts. Season with rosemary. Brown in the olive oil. Remove and add back into the simmering sauce.
Directions
Heat the olive oil in a small heavy-bottomed saucepan. Remove the top, seeds, and membranes of the red pepper and slice into thin strips. Toss them into the saucepan and let them soften on low-medium heat for about 10-15 minutes (if your strips soften quicker, there’s no need for you to wait 10-15 minutes), stirring every now and then.
In the meantime you can peel the ginger with a spoon, then finely chop the peeled ginger.
Begin cooking the pasta according to package directions.
Add the chopped ginger and garlic to the saucepan and give it another stir. Sauté for 2-3 minutes then toss in the crushed tomatoes. Season with salt and freshly ground pepper mix and stir again.
Chop up the green parts of 2 green onions and add them to the sauce. Simmer on low heat, partially covered, for 5 minutes. You might need to add 2-3 Tbsp of water during these 5 minutes (to keep a sauce-like consistency), depending on how watery your crushed tomatoes are. I didn’t need to so it all comes down to what brand you’re using.
Chop up the fresh parsley leaves and add them to the sauce. Let the sauce cook, partially covered, for another 2-3 minutes, then remove it from the flame and set aside.Plate the cooked pasta, add some sauce on top then spoon 1 Tbsp of cream (per plate) on top of that. Crumble ½ Tbsp of Feta on each plate, garnish with fresh parsley and serve.
- Mindy
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