Baked Easy Penne Pasta Salad Recipe

Baked easy penne pasta salad recipe. Baked pasta with white beans and vegetables. Yummy. Pasta #dinner #easy #healthy #vegetarian #vegan #salad
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 1:25 h
  • Ready In: 1:35 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    6 g
  • Cholesterol

    5 mg
  • Protein

    12 g
  • Carbohydrate

    48 g
  • Sodium

    162 mg
  • Fibre

    4 g

Baked easy penne pasta salad recipe.

Baked pasta with white beans and vegetables. Yummy.
Do you like penne pasta? If so, you may also like this recipe:

Penne Pasta with Smothered Scallops, Tomatoes, and Basil Recipe

“Smothering” refers to the way the scallops are cooked by putting them in the pot with the hot pasta and sauce. The end result has the heavenly aroma of tomato, garlic, olive oil, and basil; and the scallops are cooked to perfection.

Makes 6 servings as a first course, and 4 as a main course

Ingredients: 2 28 oz (840 ml) cans Italian tomatoes, 1 pound (480 g) sea scallops, thawed, 2/3 cup (160 ml) extra virgin olive oil, 1 tablespoon finely chopped garlic, 1/4 teaspoon hot pepper flakes, 1 teaspoon salt, 1 teaspoon grated lemon zest, 1 pound (480 g) dried penne, 1/2 cup fresh basil leaves, 2 tablespoons chopped fresh Italian parsley, 4 tablespoons freshly grated Parmesan cheese

Instructions: Put a large pot of water to a boil over medium-high heat.

Drain Italian tomatoes and remove the seeds, then cut off the hard stem ends and chop the flesh coarsely. Slice the scallops into thin rounds. Place in a small bowl with grated lemon rind. Stir and set aside.

In a large nonstick skillet, heat olive oil over medium-high heat. Add minced garlic and sauté until very pale gold. Stir in chopped tomatoes, salt, and hot pepper flakes. Reduce heat to low and simmer, uncovered, for 5 minutes.

When the water boils, salt it and put in the pasta. Bring to a boil and cook for 8-10 minutes or until barely done. Drain cooked penne and add immediately to the pasta sauce. Stir well to coat with the sauce. Add the basil leaves, chopped parsley, and scallops. Stir gently.

Cover the pot with a piece of aluminum foil and the with the lid. Remove the pot from the heat, and set aside for 3-4 minutes. And finally, open the lid and stir in grated Parmesan cheese. Serve immediately on hot plates.

Baked Easy Penne Pasta Salad Recipe


  • 1/2 cup garbanzo beans, soaked in water overnight
  • 1 bay leaf
  • 4 garlic cloves, peeled
  • 1/3 cup (80 ml) vegetable stock
  • 2 tomatoes, sliced
  • 1 tabvlespoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 pound (125 g) penne and farfalle pasta
  • 1 yellow and 1 red bell peppers, cored and sliced
  • 1 cup fresh broccoli florets
  • salt and freshly ground black pepper


Step 1

Rinse the beans, put them in a saucepan, and cover with 2 cups (0.47 l) cold water. Add the bay leaf and 2 cloves of garlic and bring to a boil over high heat. Reduce the heat and simmer until tender, 45-60 min. Remove the pot from the heat.

Step 2

Add tomatoes and simmer for 5-8 min, then add the greens, bell peppers, 2 cloves of garlic that have been minced, broccoli florets, and lemon zest and stir well, until the greens are wilted, 3-4 min. Drain the beans (most of the liquid will have been absorbed) from the cooking liquid with a slotted spoon and add them to the peppers and greens. Warm through. Season to taste with salt, pepper, and lemon juice. Meantime, cook the pasta according to directions. Drain and toss with the beans and vegetables.

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