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Penne Pasta with Vegetable Pearls (Emeril Lagasse) Recipe

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Penne Pasta with Vegetable Pearls (Emeril Lagasse)
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Ingredients
12
Count
Nutrition
1716
Calories
Total time
31
Minutes
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Ingredients:

  • 1 cup turned carrot balls (from about 1 lb of carrots)
  • 1 cup turned zucchini balls (from about 1/2 lb of zucchini)
  • 1 cup turned yellow squash balls (from about 1/2 lb of yellow squash)
  • 1/2 cup finely chopped onion
  • 1 1/4 tsp salt

Directions:

  1. Peel the carrots and pierce with the parisienne scoop at a slight angle (this may require a little effort because carrots are so fibrous), then twist the scoop back and forth until the small ball is formed and slips from the carrot. Continue this process with the carrots, zucchini, and yellow squash until you have 1 cup each.
  2. Bring a small saucepan of water to a boil. Add the carrot balls and cook for 1 minute, or until the water returns to a boil. Remove and rinse under cold water to stop the cooking. Set aside. In a large 1 1/2-gallon pot, bring 1 gallon of water to a boil and season with salt. Place the penne pasta in the pot and return to a boil. While the pasta is cooking, heat a large 12 to 14-inch saute pan over medium-high heat. When hot, add the olive oil and heat for 30 seconds. Add the onions and cook for 3 to 4 minutes, until translucent and slightly browned around the edges, stirring frequently. Add the garlic and cook for 30 seconds. Add the zucchini and squash and continue sauteing the vegetables for an additional 3 minutes, stirring occasionally. Add the carrots and cook for 1 minute. Season with the salt, pepper, thyme, and parsley and toss to evenly combine.
  3. When the pasta is al dente, drain in a large colander and transfer the cooked penne to the saute pan along with the cooked veggies. Add 1/4 cup of the Parmigiano-Reggiano and toss to blend. Taste and adjust seasoning if necessary. To serve, divide the pasta among 4 pasta bowls and sprinkle with some of the remaining freshly grated Parmiggiano-Reggiano. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1715.93 Kcal (7184 kJ)
Calories from fat 927.64 Kcal
% Daily Value*
Total Fat 103.07g 159%
Cholesterol 57.67mg 19%
Sodium 728.81mg 30%
Potassium 70.48mg 1%
Total Carbs 188.71g 63%
Sugars 111.05g 444%
Dietary Fiber 14.63g 59%
Protein 18.56g 37%
Vitamin C 4.3mg 7%
Vitamin A 0.3mg 10%
Iron 11.2mg 62%
Calcium 232.7mg 23%
Amount Per 100 g
Calories 934.85 Kcal (3914 kJ)
Calories from fat 505.38 Kcal
% Daily Value*
Total Fat 56.15g 159%
Cholesterol 31.42mg 19%
Sodium 397.06mg 30%
Potassium 38.4mg 1%
Total Carbs 102.81g 63%
Sugars 60.5g 444%
Dietary Fiber 7.97g 59%
Protein 10.11g 37%
Vitamin C 2.3mg 7%
Vitamin A 0.2mg 10%
Iron 6.1mg 62%
Calcium 126.8mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.1
    Points
  • 48
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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