- 1 cup of yellow corn
- 1 cup of multipurpose flour
- ¼ cup of white granulated sugar
- ¼ cup of brown sugar
- ½ teaspoon of salt
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- 2 large eggs
- 1 ¼ cups of sour cream
- 1 tablespoon of vanilla extract
- 6 tablespoons of unsalted butter
- 1 ½ cups of fresh blueberries, divided
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Blueberry Corn Cakes
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Top 25 Yummy Penne Pasta Recipes To Try Out Today
Top 25 Penne Pasta Recipes:
1. Tomato Basil Penne Pasta:
2. Creamy Garlic Penne Pasta:
3. Penne Alla Vodka:
4. Penne Salad With Eggplan
5. Whole Wheat Penne Genovese:
6. Spring Vegetable Penne with Lemon-Cream Sauce:
7. Penne Pasta With Shrimp And Feta:
8. Spring Penne With Spinach:
9. White Fiber Mini Penne With Sweet Peppers And Parmigiano-Reggiano:
10. Penne Pasta With Creamy Bacon Sauce:
11. Penne Pasta With Meat Sauce:
12. Quick Penne Salad With Balsamic Vinaigrette:
13. Chicken Thyme Penne Salad:
14. Greek Salad With Penne Pasta:
15. Burger Baked Penne With Spinach:
16. Penne Pasta Pizza:
17. Penne Pasta With Spinach Balls:
18. Penne Pasta With Meatballs:
19. Roasted Garlic Chicken Penne Pasta:
20. Penne Pasta Coleslaw:
21. Penne Pasta Minestrone:
- Penne pasta – 1 cup, cooked, drained
- Onion – 1, large, finely chopped
- Garlic – 5 cloves, finely chopped
- Carrots – ¼ cup, finely chopped
- Celery sticks – 2, finely chopped
- Yellow zucchini – 1, finely chopped
- French beans – 8, sliced diagonally
- Red kidney beans – 1 cup, cooked
- Sweet corn kernels – ½ cup
- Tomatoes – 4, large, boiled, pureed
- Paprika flakes – 1 tsp
- Dried oregano – 1 tsp
- Basil leaves – 8
- Oil – 1 tbsp
- Salt – to taste
- White pepper powder – to taste
- Place a large skillet on medium to high flame and heat oil.
- Mix in garlic and onions and sauté until both turn golden brown.
- Mix in beans, celery, carrot, corn, and 2 cups of water and allow it to come to a boil. Let the mixture boil for 5 minutes.
- Mix in tomato puree, zucchini, cooked beans, and pasta and cook for 5 more minutes.
- Mix in the herbs and spices and cook for 3 minutes more.
- Serve hot along with toasted bread slices.
22. Low Fat Pasta Salad:
- Whole wheat penne pasta – 1/4 cup, cooked la dente, drained
- Red bell pepper – 1/2, thinly sliced
- Zucchini – 1/2, thinly sliced
- Cherry tomatoes – 6, thinly sliced
- Onion – 1, large, thinly sliced
- Garlic – 8 pods, finely chopped
- Olive oil – 1 1/8 tsp
- Red chili flakes – 1 tbsp
- Vinegar dressing – 1 tsp
- Italian seasoning – 2 tsp
- Black pepper powder – 1 tsp
- Salt – to taste
- Heat oil in a non-stick pan placed on medium to high flame. Allow it to smoke.
- Mix in chopped garlic and sauté until it becomes pale brown.
- Mix in onions and sauté till the onions start browning.
- Mix in zucchini and bell pepper slices. Sauté it until zucchini turns crispy tender.
- Mix in tomatoes to the sautéed veggies and give a quick stir.
- Mix in seasoning to taste and toss.
- Remove from heat, add vinegar, and stir quickly.
- Transfer to the plate and serve hot.
23. Penne Pasta Pakoda:
- 1. Penne pasta – 1 cup, cooked, drained, cut into thin rounds
- 2. Onions – ½ cup, finely chopped
- 3. Gram flour – ¾ cup
- 4. Rice flour – 3 tsp
- 5. Red chili powder – 1 tsp
- 6. Ajwain – ½ tsp
- 7. Salt – to taste
- 8. Coriander leaves – 1 tbsp, finely chopped
- 9. Oil – for deep frying
- In a large mixing bowl, add onions, chili powder, salt, gram flour, rice flour, and ajwain, and mix well.
- Mix in pasta and using a spoon, mix to ensure even coating.
- Place a deep frying pan on medium to high heat and heat oil.
- Using a spoon, drop pasta mixture little at a time, and deep fry until both the sides turn golden.
- Transfer to a kitchen towel, drain, and serve along with the mint coriander chutney and tomato ketchup.
24. Potato And Penne Pasta Soup:
- Potatoes – 1 cup, peeled, diced
- Penne pasta – 1 cup, cooked al dente, drained
- Butter – 1 tsp
- Onions – 2, large, diced
- Vegetable stock – 4 cups
- Skimmed milk – ½ cup
- Salt – to taste
- Black pepper – to taste, freshly ground
- Fresh parsley – 2 tsp, finely chopped
- Place a heavy saucepan on medium to high flame.
- Add butter and allow it to melt.
- Mix in onions and sauté until it becomes translucent.
- Add potatoes and sauté until the potatoes are coated completely.
- Add a little salt and pepper, cover, and cook until the veggies sweat.
- Meanwhile, boil the stock in a separate vessel.
- Add stock to the mixture after the veggie softens and simmer for 15 minutes.
- Mix in milk and cook for a minute more.
- Allow the mixture to cool.
- Transfer the mixture to a blender and blend to make a smooth puree.
- Place back on heat, add pasta, adjust seasoning and boil for 2 more minutes.
- Sprinkle some parsley and serve hot.
25. Lemony Penne:
- Penne pasta – 1 cup, cooked al dente, drained
- Cooking oil – 1 tsp
- Mustard seeds – ½ tsp
- Urad dal – ½ tsp
- Chana dal – ½ tsp
- Green chilies – 3, slit lengthways
- Curry leaves – 10
- Lemon juice – 2 tsp
- Salt – to taste
- Place a medium sized frying pan on medium to high heat.
- Heat oil.
- Add mustard seeds and allow these to splutter.
- Mix in the dals, green chilies, and curry leaves and sauté for 2 minutes more.
- Turn off the heat and mix in salt.
- Add pasta and toss well.
- Mix in lemon juice and toss to ensure coating.
- Serve fresh.




















































