Warm Penne Salad with Radicchio, Peas, Parmesan and Balsamic Vinaigrette

Warm Penne Pasta Salad with Roasted Radicchio, Peas and Parmesan

From time to time I come across a recipe that defies conversation because your mouth is too busy eating. This is one such recipe. We have all the goodness of a fantastic pasta dish with all of the flavor, a fraction of the calories and additional nutritional benefit.  It’s a win win win. Add to that the amazing cancer fighting properties associated with Radicchio and you just can’t lose. The slight bitter taste of radicchio pairs nicely with the sweetness of peas and the saltiness of the parmesan cheese that creates an intense flavor bomb in your mouth,  As a warm summer pasta salad, this recipe leaves you feeling sated but not stuffed. Content is the word that springs to mind. Pair it with a deliciously crisp Sauvignon Blanc and you will really enjoy the flavors this dish has to offer. But try it, I will let you be the judge.

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Penne & Radicchio Salad with Peas, Parmesan & Balsamic Vinaigrette

A wqarm Penne and Radicchio salad with peas, parmesan and a Balsamic Vinaigrette

Course Main Course, Salad

Cuisine American

Keyword pasta recipes, pasta salad recipes, penne & radicchio salad, penne and radicchio with peas, penne pasta, penne pasta salad recipes, penne rigate, penne salad with peas, warm penne and radicchio salad, warm penne salad

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4

Calories 359kcal

Ingredients

• 8 ounces Penne Rigate Pasta Cooked according to package directions
• 1 tsp salt, divided plus more to taste
• 1 cup fresh green peas
• 1 large Radicchio Quartered
• 1/2 tbsp Olive Oil
• 12 slices fresh parmesan cheese thinly sliced, for garnish

Balsamic Vinaigrette

• 2 tbsp balsamic vinegar
• 2 tbps Olive Oil
• pinch of salt to taste

Instructions

• Preheat Oven to broil on high. Line a baking sheet with Parchment paper and set aside
• In a large saucepan add 3 quarts of water and 1/2 tsp of salt to a boil. Add pasta and cook to desired doneness
• Add fresh peas and cook 1 minute more
• While the pasta is cooking, trim and quarter the radicchio. Add to a bowl with 1/2 tsp Olive Oil and 1/2 tsp of salt and toss to thouroughly coat
• Lay the radicchio on the baking sheet and under the broiler. Broil until heated through and the edges are slightly charred. Lightly seperate the quarters into pieces.
• Drain the pasta and peas and divide between 4 serving bowls
• Add a quarter of the radicchio to each bowl
• Top with Shaved Parmesan and the Balsamic Vinaigrette

Balsamic Vinaigrette

• Add all ingredients to a sealable container and mix to combine

Nutrition

Calories: 359kcal | Carbohydrates: 53g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 656mg | Potassium: 488mg | Fiber: 4g | Sugar: 5g | Vitamin A: 324IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 2mg

 

source https://www.recipecritique.com/warm-penne-salad-with-radicchio-peas-parmesan-and-balsamic-vinaigrette/

Easy Roasted Butternut Squash Soup with Parsnip

Herb Roasted Butternut Squash and Parsnip Soup

People always think of soup as cold weather food, but I enjoy them on wet weather days too. There is definitely something to be said about a wet and stormy day spent lounging on the couch with an old movie and a nice warm bowl of soup. And this easy herb roasted butternut squash and parsnip soup sure hits the right spot. This rich, creamy soup has a slightly nutty and sweet flavor in every mouthful, and is topped with a combination of red onions and cubanelle pepper to introduce a slight tang and some mild heat to the mix. With all the rain trickling down the windows and a grey sky outside, this soup will warm your very soul.

All the Benefits of Butternut Squash and Parsnips in One Easy Bowl

For this soup I have used butternut squash, which is actually a fruit, and parsnips. Both of these, individually, offer tons of nutrition but combined create a powerhouse. Both squash and parsnip are relatively low in calories and rich in fiber. Cholesterol is non-existent and the fat is so minimal that it really doesn’t bare mentioning. Both Butternut Squash and Parsnip contain almost 500 mg of potassium per 1 cup serving. Butternut squash contains almost all of your RDA of vitamin A, 48% of vitamin C, B-6, Calcium and Magnesium. Parsnips contain 37 grams of vitamin C, B-6, Calcium and magnesium. As you can see, combined these two food sources offer a lot of nutritional benefits.

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Roasted Butternut Squash & Parsnip Soup

Course Main Course

Cuisine American

Keyword easy roasted butternut squash and parsnip soup, easy roasted butternut squash soup, butternut squash soup, roast butternut squash soup, butternut squash & parsnip soup

Prep Time 15 minutes

Cook Time 30 minutes

Servings 6

Calories 151kcal

Ingredients

• 1 large butternut squash peeled, cored and roughly chopped
• 2 medium parsnips peeled, cored and roughly chopped
• 2 tbsp Extra Virgin Olive or Avocado Oil
• 2 cloves garlic minced
• 1 tsp fresh parsley
• 1/2 tso oregano
• 1/2 tsp finely chopped dried rosemary
• 1/4 tsp dried thyme
• salt & pepper to taste
• 2 cups low sodium chicken or vegetable stock

Instructions

• Preheat oven to 400°
• Line a large baking sheet with parchment paper and set aside
• Add all ingredients, except the stock, to a large bowl and toss to combine.
• Place the vegetables on the lined baking sheet, making sure not to crowd. If the vegetables are too close, seperate and use a second baking sheet
• Roast in the oven until the vegetables have softened and slightly browned on the edges, about 20 to 30 minutes.
• Remove the vegetables from the oven and allow them to slightly cool for about 5 to 10 minutes
• Add the vegetables to a blender with the chicken stock and pulse into a smooth consistency. You can use as much or as little stock as you want to desired consistency.
• Serve and enjoy!

Nutrition

Calories: 151kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 701mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13288IU | Vitamin C: 35mg | Calcium: 84mg | Iron: 1mg

Herb Roasted Butternut Squash and Parsnip Soup

While this soup is well worth any effort, some consider the addition of parsnip to be too laborious. The larger more mature parsnips contain a tough woody center rib that will need to be removed. The easiest way to do this is cut the parsnips lengthwise in quarters and removed the stem. It is very easy to discern the center stem as it is darker in color that the flesh of the parsnip. Gently use a knife and slice down the line between the stem and the flesh on both sides and the core will separate. Chop the parsnips into large bite sized pieces and place in a large bowl. Use a vegetable peeler to peel the butternut squash and cut in half. Using a large spoon, simply scoop out the center of seeds. Cut the squash into large bite sized pieces and add to the bowl with the parsnips. Add oil and herbs then toss to combine, making sure all pieces are covered. Roast in the over until tender. Allow to slightly cool and blend in the blender until you reach your desired consistency. Then enjoy!!

source https://www.recipecritique.com/easy-roasted-butternut-squash-soup-with-parsnip/