Best 14 Santa Fe Penne Primavera Wcumin Ancho Chile Cream Sauce Recipes

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Santa Fe penne primavera with cumin ancho chile cream sauce is a tantalizing dish that combines the vibrant flavors of New Mexican cuisine with the classic comfort of pasta. This flavorful dish features tender penne pasta tossed in a creamy sauce infused with the warmth of cumin and ancho chile, along with a medley of colorful vegetables, creating a symphony of taste and texture. Whether you're seeking a delightful vegetarian entrée or a unique twist on traditional pasta dishes, this recipe will guide you through the steps to create a delectable and satisfying meal that will transport your taste buds to the vibrant landscapes of the Southwest.

Check out the recipes below so you can choose the best recipe for yourself!

SANTA FE PENNE PRIMAVERA W/CUMIN-ANCHO CHILE CREAM SAUCE



Santa Fe Penne Primavera w/Cumin-Ancho Chile Cream Sauce image

This was my entry in the Zaar Ready Set Cook Contest. I gathered the contest ingredients on my counter and just started cooking. I kept tasting and adding different flavors until I got something I could be proud of. The day I made this, my daughter had one of her friends over and they were my taste testers. They loved it and I hope you will too.

Provided by HeatherFeather

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 22

1/2 lb penne pasta, cooked according to package directions,drained
olive oil or butter, to taste,to toss w/cooked pasta
1 lb ground chicken or 1 lb lean ground beef
2 tablespoons fresh garlic, finely chopped
1 tablespoon extra virgin olive oil, approximately
1 medium zucchini, unpeeled,thinly sliced into rounds
1 red bell pepper, seeded,halved,& cut into long thin strips
1 cup frozen corn, thawed and drained
1/2 cup chopped red onion
1 teaspoon fresh garlic, minced
1 teaspoon extra virgin olive oil, approximately
1/2 teaspoon seasoning salt (such as Lawry's)
fresh ground black pepper, to taste
2 teaspoons ground cumin
1/2 teaspoon cajun seasoning
1/4-1/2 teaspoon dried ancho chile powder or 1/4-1/2 teaspoon new mexico chile powder (ground dried chile - NOT chili seasoning)
2 -4 dashes bottled hot sauce, such as crystal's or tabasco,to taste
3/4 cup evaporated milk or 3/4 cup half-and-half cream
2 tablespoons sour cream or 2 tablespoons creme fraiche
1/4 cup cheddar cheese, shredded
additional sour cream
fresh cilantro leaves, chopped

Steps:

  • Have all of your ingredients prepped and ready to go before you start cooking.
  • (Start boiling the water for your pasta and cook it according to package directions.) Meanwhile, add approximately 1 Tbsp of extra virgin olive oil and 2 Tbsp fresh chopped garlic to a large,heavy,deep nonstick skillet and set the heat to medium-high.
  • Add the ground meat to the pan and cook, stirring often,to brown the meat, breaking up any lumps with your spoon so it crumbles.
  • Once the meat has fully cooked (about 5 minutes or so), use a slotted spoon to remove it to a small bowl and set aside; drain any remaining fat/oil from the pan and wipe dry with a paper towel (watch out for your fingers).
  • Using the same skillet, add approximately 1 teaspoon more oil to the pan, along with 1 teaspoon of garlic and all of the chopped red onions.
  • Saute,over medium-high heat, about 2 minutes or until onion is translucent& lightly browned, stirring often.
  • (Don't forget to check on your pasta).
  • As soon as the onions have softened a bit and are lightly browned, add the peppers to the pan and continue to stir about 1-2 minutes more.
  • Add the zucchini and the corn, stirring to coat well.
  • Add the seasoned salt and about 8 grinds of black pepper, stirring well to coat the vegetables.
  • Let the veggies cook about 5 minutes- stirring often- until they are still a bit crisp, but just beginning to soften& brown.
  • (Check on your pasta again).
  • Return the meat to the pan, and also add all of the remaining spices (cumin,Cajun seasoning, Ancho Chile powder,and a 2-4 splashes of hot sauce to taste), stirring to combine.
  • Lower the heat just a bit to medium and slowly pour in the evaporated milk, stirring constantly to blend.
  • Add the sour cream and the cheese and stir until everything has blended together.
  • Raise the heat back to medium-high and let the sauce cook down just a bit- about 5 minutes or so, stirring- it will be quite thin, you may a dd a little more sour cream if you prefer it a bit thicker.
  • Test the flavor for seasonings- adding a little more salt, hot sauce, cumin,etc if needed to suit your tastes.
  • Toss drained, hot pasta with a little olive oil or butter to taste- just enough to keep it from sticking together (optional step).
  • Divide pasta among 4 large dinner plates and ladle out the sauce into the center of each.
  • Place a dollop of sour cream in the very center of each portion and sprinkle some freshly chopped cilantro leaves over all.
  • Serve immediately.
  • NOTE:*You may use prechopped, bottled fresh garlic if desired.

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

POLLO CON CHILE CREAM SAUCE (CHICKEN WITH CHILE CREAM SAUCE)



Pollo Con Chile Cream Sauce (Chicken With Chile Cream Sauce) image

Great new way to perk up that grilled chicken. From Some Like it Hot and the Junior League of McAllen TX.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 anaheim chilies
1 1/2 cups whipping cream
1 cup thinly sliced red onion
1/8 cup chopped fresh cilantro
1 garlic clove, minced
6 boneless skinless chicken breast halves
salt and pepper
1/4 teaspoon garlic powder
1 large tomatoes, peeled, seeded, and chopped

Steps:

  • On hot grill char chilies until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel, seed and chop chiles. This step can be done ahead of time and can also be done in the broiler.
  • Combine chilies, cream, onion, cilantro, and garlic in large sauce pan over medium high heat. Boil this sauce until reduced to a thick sauce. This takes about five minutes. Be careful to stir to prevent burning.
  • Season chicken breasts with salt, pepper, and garlic powder.
  • Grill chicken until properly done being careful not to overcook.
  • Meanwhile add tomato to sauce and simmer. Season with salt and pepper to taste.
  • Spoon sauce on plates. Slice chicken diagonally into thin slices and place atop sauce.
  • Serve warm.

Nutrition Facts : Calories 358.9, Fat 23.6, SaturatedFat 14.1, Cholesterol 150, Sodium 103, Carbohydrate 7.2, Fiber 1, Sugar 2.8, Protein 29.3

CREAMY PENNE PASTA PRIMAVERA



Creamy Penne Pasta Primavera image

Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.

Provided by gretchen

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
  • Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g

PENNE PRIMAVERA



Penne Primavera image

A great, flavorful pasta dish for the summertime when you don't want something heavy.

Provided by calead910

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, crushed
2 cups broccoli florets
1 medium carrot, julienned
2 cups vegetable broth
1 (8 ounce) package penne pasta
½ cup frozen peas
½ cup freshly grated Parmesan cheese

Steps:

  • Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
  • In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
  • Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 53.6 g, Cholesterol 8.8 mg, Fat 8 g, Fiber 5.7 g, Protein 14.9 g, SaturatedFat 2.5 g, Sodium 426.6 mg, Sugar 4.9 g

ANCHO CHILE FETTUCCINI WITH CILANTRO-TOMATILLO CREAM SAUCE



Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce image

Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper.

Provided by Bryce Fegley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
3 ancho chiles, stemmed and seeded
4 cloves unpeeled garlic
2 eggs
2 cups all-purpose flour
½ teaspoon salt
1 bunch chopped fresh cilantro
3 tomatillos, husked and chopped
½ jalapeno pepper, seeded and chopped
½ cup cream cheese, softened
½ cup sour cream
¼ cup chicken stock
1 tablespoon olive oil
½ teaspoon ground cumin
salt and pepper to taste

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
  • In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
  • In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.

Nutrition Facts : Calories 539.5 calories, Carbohydrate 59.7 g, Cholesterol 137.6 mg, Fat 27.5 g, Fiber 5.5 g, Protein 15.1 g, SaturatedFat 12.1 g, Sodium 484.1 mg, Sugar 1.7 g

SANTA FE CHILI



Santa Fe Chili image

This colorful and hearty chili is perfect for heartwarming, holiday get-togethers. My family has been enjoying it for years. -Laura Manning of Lilburn, Georgia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h20m

Yield 16 servings (4 quarts).

Number Of Ingredients 12

2 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
3 cans (7 ounces each) white or shoepeg corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chiles
1 can (11-1/2 ounces) V8 juice
2 envelopes ranch salad dressing mix
2 envelopes taco seasoning
Optional: Sour cream, shredded cheddar cheese and corn chips

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning. , Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1513mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.

GREEN CHILE CREAM SAUCE



Green Chile Cream Sauce image

My Man made this WONDERFUL homemade sauce of home ingredients at hand. He's so simplistic!! Made and put over his homemade burritos!!! Nice and smothered.... with melted shredded cheese, mmmmmm!! .... I hear your tummy rumblin!! lol

Provided by Chef GreanEyes

Categories     Sauces

Time 8m

Yield 2 1/2 cups, 2 serving(s)

Number Of Ingredients 6

7 ounces canned chopped green chili peppers
5 tablespoons butter or 5 tablespoons margarine
2 garlic cloves, chopped
1/2 cup milk
1/4 cup flour
salt and pepper

Steps:

  • heat chiles in small sauce pan with butter until butter is melted.
  • simmer over low heat for about 2 minute.
  • slowly add flour and stir in to make rioux.
  • add milk and garlic then mix and simmer until desired consistancy is reached.
  • season with salt and pepper.

SANTA FE CHICKEN CHILI



Santa Fe Chicken Chili image

Stir up this chili on Sunday and you'll be set for a couple weekday meals. Although we're currently living in the city, my husband and I hope to return to the country someday. -Sonia Gallant, St. Thomas, Ontario

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 15

2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
1/4 cup olive oil
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cans (16 ounces each) kidney beans, rinsed and drained
1 jar (12 ounces) salsa
1 package (10 ounces) frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil until the chicken for about 5-7 minutes or until chicken is no longer pink and vegetables are tender, , Add the chili powder, cumin and cayenne; cook and stir for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 430mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein.

CREAMY PHILADELPHIA® PASTA PRIMAVERA



Creamy PHILADELPHIA® Pasta Primavera image

Penne pasta is combined with boneless chicken breast, red bell pepper, fresh asparagus, and zucchini in a cream sauce.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 30m

Yield 6

Number Of Ingredients 9

3 cups penne pasta, uncooked
2 tablespoons KRAFT Light Zesty Italian Dressing
1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2 zucchini, cut into chunks
1 ½ cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup fat-free, reduced-sodium chicken broth
4 ounces PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
¼ cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
  • Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Nutrition Facts : Calories 426.5 calories, Carbohydrate 39 g, Cholesterol 82.1 mg, Fat 16.4 g, Fiber 3.4 g, Protein 28.8 g, SaturatedFat 6.4 g, Sodium 577.3 mg, Sugar 2 g

SANTA FE CHICKEN



Santa Fe Chicken image

Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 large onion, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
1 tablespoon olive oil
1 garlic clove, minced
1-1/4 cups reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup uncooked long grain rice
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup shredded reduced-fat cheddar cheese
Minced fresh cilantro, optional

Steps:

  • In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

CHILE COCONUT CREAM SAUCE



Chile Coconut Cream Sauce image

This is a very nice sauce for grilled or pan fried fish. Just something a bit different. Adds a touch of class to the dish.

Provided by Grannydragon

Categories     Sauces

Time 14m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup white wine
1/2 cup heavy whipping cream
1/2 cup chicken broth
1/2 cup unsweetened coconut milk
1 teaspoon shallot, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon Thai sweet chili sauce
1 teaspoon basil, chopped
1 tablespoon butter

Steps:

  • In a small saucepan, combine white wine, cream, chicken broth, coconut milk, shallots and ginger.
  • Simmer to reduce to about 1/3 cup. Add chili sauce and basil. Slowly whisk in butter until all the butter is melted and incorporated into the sauce.
  • Makes about 1/2 cup. Serve over fish.

Nutrition Facts : Calories 214.7, Fat 20.1, SaturatedFat 14.1, Cholesterol 48.4, Sodium 142, Carbohydrate 2.9, Fiber 0.1, Sugar 0.5, Protein 1.9

GUAJILLO CHILE SAUCE



Guajillo Chile Sauce image

The Guajillo, Ancho and Hot New Mexico chiles gives this sauce it's deep and smoky flavor. The heat is present but isn't over the top, allowing you to adjust heat in recipes that use chile sauce.

Provided by Chef Jeff S.

Categories     Mexican

Time 40m

Yield 2 cups

Number Of Ingredients 9

9 guajillo chilies, stemmed, seeded and rinsed
2 ancho chilies, stemmed, seeded and rinsed
2 hot new mexico peppers, stemmed, seeded and rinsed
2 garlic cloves
2 teaspoons cumin seeds, toasted and ground
1 teaspoon dried oregano, ground
2 -3 teaspoons adobo seasoning
1/2 teaspoon salt
1 1/2 cups chicken stock

Steps:

  • Start 6-8 cups of water boiling.
  • Put chilies in boiling water, turn heat to a slow simmer. Cover and simmer 15-20 minutes. Remove from heat and let cool.
  • Transfer chiles to a blender and discard water. Add garlic, cumin, oregano, Adobo Seco and chicken stock to blender with chilies and puree 45-60 seconds until smooth.
  • Strain chili mixture into a large bowl. Use immediately or freeze for later.
  • Makes 2 cups.

Nutrition Facts : Calories 151.5, Fat 4.3, SaturatedFat 0.8, Cholesterol 5.4, Sodium 855.4, Carbohydrate 23.2, Fiber 5.5, Sugar 6.2, Protein 8.3

SANTA FE HATCH CHILE GREEN SAUCE



Santa Fe Hatch Chile Green Sauce image

Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.

Provided by wasabinoir

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 55m

Yield 4

Number Of Ingredients 7

6 ounces Hatch chile peppers, halved and seeded
3 tablespoons corn oil
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon salt

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
  • Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
  • Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
  • Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11 g, Fat 10.7 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 980.6 mg, Sugar 3.6 g

Tips:

  • Use fresh, seasonal vegetables. This will ensure that your Primavera is packed with flavor.
  • Don't overcrowd the pan when cooking the vegetables. This will prevent them from steaming instead of sautéing.
  • Add the vegetables to the pan in stages, starting with the hardest vegetables. This will ensure that all of the vegetables are cooked evenly.
  • Use a flavorful cooking oil. Olive oil, avocado oil, or ghee are all good choices.
  • Season the vegetables generously with salt and pepper. This will help to bring out their natural flavors.
  • Use a good quality white wine. This will add depth of flavor to the sauce.
  • Don't overcook the sauce. It should be slightly thickened, but still have a little bit of a bite to it.
  • Serve the Primavera immediately, garnished with fresh herbs. This dish is best enjoyed fresh.

Conclusion:

Santa Fe Penne Primavera With Cumin-Ancho Chile Cream Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of fresh vegetables, flavorful sauce, and tender penne pasta is sure to please everyone at the table. So next time you're looking for a quick and easy meal that is packed with flavor, give this recipe a try.

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