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Penne Pasta

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.7

$1.70 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 vegetarian,vegan,dairy-free,healthy,dairy free,lacto ovo vegetarian,vegan lunch,main course,main dish,dinner
spoonacular Score:84%

Spoonacular Score: 84%

 

Need a vegan main course? Penne Pasta could be an amazing recipe to try. One serving contains 834 calories, 24g of protein, and 17g of fat. For $1.7 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. If you have penne, wine, penne al rucola, and a few other ingredients on hand, you can make it. To use up the salt and pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is amazing. Similar recipes include Penne all’Arrabbiata {Spicy Penne Pasta} – 50 Women Game Changers In Food – Ruth Rogers and Rose Gray, One Pot Penne Pasta, and One-Pot Penne Pasta.

Ingredients

Servings:
2
2  garlic
garlic
some
some olive oil
olive oil
1
1  onion
onion
1 Tbsp
1 Tbsp parsley
parsley
some
some penne
penne
3.02 cups
3.02 cups penne
penne
3.72 fl. oz
3.72 fl. oz red wine
red wine
1 handful
1 handful rocket
rocket
some
some salt and pepper
salt and pepper
1 tsp
1 tsp sugar
sugar
1 large sprig
1 large sprig thyme
thyme
1 Tbsp
1 Tbsp tomato puree
tomato puree
2.69 cups
2.69 cups canned tomatoes
canned tomatoes
some
some alt
alt
2  garlic
2
garlic
some olive oil
some
olive oil
1  onion
1
onion
1 Tbsp parsley
1 Tbsp
parsley
some penne
some
penne
3.02 cups penne
3.02 cups
penne
3.72 fl. oz red wine
3.72 fl. oz
red wine
1 handful rocket
1 handful
rocket
some salt and pepper
some
salt and pepper
1 tsp sugar
1 tsp
sugar
1 large sprig thyme
1 large sprig
thyme
1 Tbsp tomato puree
1 Tbsp
tomato puree
2.69 cups canned tomatoes
2.69 cups
canned tomatoes
some alt
some
alt

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. The tomato sauce can be made in advance and reheated.
  2. In a wide pan cook the onion garlic and thyme gently in the olive oil without browning until tender.
  3. Add the remaining ingredients and cook hard until reduced to a thick sauce.
  4. Taste and adjust seasoning.
  5. Bring a large pan of water lightly salted to the boil.
  6. Drop in the penne and simmer until al dente.
  7. Meanwhile tear up or chop (I dont think it makes much difference either way) the rocket roughly then reheat the tomato sauce.
  8. Drain the penne pile into a serving dish toss with a quick slug of olive oil and pour over the sauce.
  9. Scatter rocket over and serve immediately.
  10. This pasta dish is based on one I ate years ago in the medieval town of Orvieto in Umbria. On several occasions we lunched in a restaurant deep under the town in cellars that were once part of the Medici palace. Penne dressed with a simple tomato sauce (all the better for being made with the juicy sun ripened tomatoes of July here tinned tomatoes are the best substitute) and a handful of roughly torn up rocket featured high on the menu. The heat of the sauce and the pasta is enough to wilt the rocket a little releasing and modifying the taste.
  11. Freshly grated Parmesan is an optional extra though some may feel that the rocket makes it superfluous especially if the word "handful" is interpreted with largesse.
  12. Serves 3

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.81
Ingredient
2 garlic
some olive oil
1 onion
1 tablespoon parsley
some penne
340 grams penne
110 milliliters red wine
1 handful rocket
1 large sprig thyme
1 tablespoon tomato puree
400 grams canned tomatoes
Price
$0.13
$0.50
$0.24
$0.16
$0.36
$0.73
$1.44
$0.29
$0.05
$0.03
$1.50
$5.43

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
834 Calories
24g Protein
16g Total Fat
138g Carbs
53% Health Score
Limit These
Calories
834
42%

Fat
16g
26%

  Saturated Fat
2g
15%

Carbohydrates
138g
46%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
218mg
9%

Alcohol
3g
22%

Get Enough Of These
Protein
24g
48%

Selenium
107µg
154%

Manganese
1mg
94%

Vitamin K
48µg
46%

Phosphorus
380mg
38%

Fiber
7g
32%

Vitamin C
25mg
31%

Copper
0.62mg
31%

Magnesium
118mg
30%

Vitamin A
1425IU
29%

Potassium
859mg
25%

Vitamin B6
0.45mg
23%

Vitamin E
3mg
20%

Vitamin B3
3mg
20%

Zinc
2mg
19%

Iron
3mg
18%

Folate
67µg
17%

Vitamin B1
0.23mg
15%

Vitamin B5
0.98mg
10%

Vitamin B2
0.16mg
10%

Calcium
78mg
8%

covered percent of daily need

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