Fettucine Recipes

2006-10-29T15:29:00.000-08:00

Tuna Salad with Fettuccine

This tuna pasta salad recipe is made with cauliflower or broccoli, fresh basil or parsley, zucchini, Italian salad dressing and fettuccine noodles.

INGREDIENTS:
2 cans (approx. 7 ounces each) tuna in oil
1/4 cup olive oil
1 large clove garlic, minced
4 ounces fresh mushrooms, choppe
1 cup small cauliflower or broccoli florets
1 small zucchini or yellow summer squash, diced
1 small red bell pepper, sliced
2 tablespoons minced fresh basil or parsley
8 ounces fettucine
1/4 teaspoon black pepper
1 teaspoon lemon juice
lettuce leaves
4 ounces (1 cup) shredded Swiss cheese or mild Cheddar
cherry tomatoes for garnish

Italian salad dressing

PREPARATION:

Drain oil from tuna into large skillet. Place tuna in large bowl and separate into chunks; set aside.

Add olive oil to the skillet and heat. Add minced garlic, mushrooms, broccoli or cauliflower, zucchini and red bell pepper. Cook over medium-low heat, stirring occasionally until vegetables are tender, about 5 minutes. Add basil or parsley; stir a few times and remove from heat. Let vegetables cool while noodles are cooking.
Cook fettucine according to package directions; drain well. Add noodles and cooled vegetables to the tuna along with pepper and lemon juice. Toss gently to blend ingredients. Cover and refrigerate for at least 30 minutes to chill thoroughly. Before serving, taste and adjust seasonings. Arrange on a platter lined with lettuce leaves, sprinkle with the cheese and garnish with cherry tomatoes. Serve with Italian dressing.

Tuna pasta salad serves 4.

2006-07-02T14:41:00.000-07:00

Fettuccine alla Romana

Ahhh...now we're getting into those Italian dishes that have been mislabeled by we Americans. Consider...Fettuccine alla Romana.

What is fettuccine alla romana? Is it fettuccine with butter, cream and parmesan cheese?

Nope. That's sort of an Alfredo sauce.

Is it cream, cheese, peas and prosciutto? Alas, even Craig Claiborne got that one wrong. Fettuccine alla Romana does not have cream.

According to Waverly Root, true fettuccine alla romana is fettuccine with a tomato sauce combined with chicken giblets (heart, liver and gizzard of the bird). This would explain why Americans haven't embraced the dish, as we're typically not a big "giblet" country. You can include me in with that group. But I figured "what the hell".

Truth? It's not bad, even if one isn't big on chicken livers. The prosciutto add enough of a flavor to create a new taste, so the giblets don't have to stand on their own. The rest is your typical tomato sauce. If you're wanting to try something a bit different on pasa, this would be a good place to start.

1 oz. Dried Porcini
1 Tablespoon Butter
1/2 lb. chicken giblets (or you can use strictly chicken livers if you desire)
1/4 lb. prosciutto, diced
2/3 cup Marsala Wine
4 Tablespoons of olive oil
1 medium yellow onion, chopped
3 cloves garlic, crushed
1 can (28 oz) of diced tomatoes (if you have fresh tomatoes - 4 cups of diced)
1 lb. fettucine
Grated pecorino or parmesan cheese (to top)
Add dried mushrooms to 1/2 cup of water. Allow to re-hydrate. Set aside.

In a skillet, melt 1 Tablespoon of butter over medium heat. Add giblets and brown to the point where a light brown crust develops on the edge of the meat. At that point add the prosciutto. Heat for 2-3 minutes. Add the Marsala wine and allow to reduce by 1/2. Lower to a simmer and set aside.

In a sauce pan, heat the olive oil over medium heat. Add the onions and garlic and saute. While waiting for the onions to turn translucent, take the rehydrated mushrooms and cut into large pieces. Add to the onions and cook together for about a minute. Add the tomatoes and lower the heat to medium low. Cook for 15-20 minutes.

Cook the fettucine according to the directions on the box (normally, bring the water to a boil...add pasta and cook for 12-15 minutes).

Add cook giblets to the tomato sauce and combine.

When pasta is complete, place in heated pasta bowl. Add half of the sauce and toss. Plate and top with a spoonful or two of remaining sauce. Top with cheese and serve.

2006-05-24T20:51:00.000-07:00

Italian BAKED FETTUCINE Recipe

Salt and freshly ground black pepper
2 cloves finely chopped garlic
4 leaves finely chopped fresh mint (optional)
8 fresh finely chopped basil leaves
2 Tlbs fresh parsley, chopped
3-4 Tbls extra virgin olive oil
1/4 cup freshly grated Romano
1/4 lb mozzarella
15 oz can chopped tomatoes
1 lb fettuccine

In a frying pan or skillet heat the olive oil up over medium heat. Add the garlic and sauté until it begins to brown Add mint, basil, parsley Sauté everything for a minute or 2 Pour in the tomatoes, salt, pepper and stir. Cook over medium-high heat till sauce thickens. Preheat the oven to 425 F or prepare the broiler. Bring a pot of water to boil for the pasta. Once boiling add the pasta to the water. Drain the pasta very well once its done and return it to the pot. Stir the tomato sauce into the pasta mixing it together well. Once well mixed pour it into a baking dish and cover the top with all the cheese If you just want to melt the cheese then simply bake it until everything is melted and bubbly. If, like me you like the cheese to browned on top then place it under the broiler until the desired color is achieved. Either way it goes quick. serves 4-6

2006-04-20T21:07:00.000-07:00

FETTUCCINE ALFREDO with CHEESE, CREAM AND BUTTER

Fettuccine all'Alfredo
Rome - Lazio
Preparation - Medium
Serves 4

The original owner of Alfredo's Restaurant in Rome, Alfredo Di Lelio, is said to be the originator of this delicious but rich dish of worldwide fame. He has since passed away, and the recipe for both the fettuccine pasta and the sauce remain secret. Some say the creaminess and lightness of the fettuccine and/or the sauce was in the cheese he used, or the addition of a little olive oil to the preparation of the fettuccine, others that the fettuccine was cooked in milk, still others that he gave each dish his blessing with a final toss using his gold fork and spoon before sending it to table.*

The quality and taste of the ingredients is the key to success with fettuccine Alfredo - especially the fettuccine and the cheese. The fettuccine should either be freshly made and as thin as possible, or, if store bought, the best fresh (not dry), thinnest pasta you can buy.

10 oz fresh fettuccine or tagliatelle
8 tablespoons unsalted butter, at room temperature
1/2 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
1 cup heavy cream, very lightly whipped
Salt and freshly ground pepper (use white pepper if you have it)
SET the pasta water to boil.

TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.

IN a pan large enough to hold all the pasta , melt the butter over low heat.

ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.)

ADD slowly the grated cheese as you continue stirring or whisking.

COOK the pasta.

ADD salt and pepper to taste.

ADD the cooked and drained pasta. Mix well with a wooden spoon.

TURN into a warmed serving bowl, or directly onto warmed plates.

PASS grated Parmesan at the table.

Alfredo alla Scrofa - restaurant in Rome where 'Fettuccine Alfredo' was invented. This is their posted version of Fettucine Alfredo.

Per serving: Calories 455 - Protein 11g - Total Fat 38g - Sodium 291mg - Cholesterol 143 - Carbohydrates 20g - Fiber 0g

2006-04-02T20:45:00.000-07:00

Getting you through the workweek - recipes for five entrees; menu suggestions included

AS OUR LIVES BECOME busier, it's often difficult to find time to cook a good dinner. Supermarkets recognize the time crunch that many people face and offer a wide choice of foods suited to preparing speedy and convenient meals at home.

Here we offer five entrees, each with menu suggestions, to get you through the workweek. Recipes are designed for two or three but can be easily doubled for a larger group. Most require only one pan for cooking, minimizing cleanup.

In many supermarket produce sections and salad bars, you'll find vegetables and fruit already washed, trimmed, cut, and ready to eat raw or cooked. When you buy this produce, check carefully for freshness. Once cut, most vegetables and fruit deteriorate rapidly; it's best to buy only what you plan to use within a day or two.

Frozen vegetables are another fresh-tasting alternative. They're ready to use (without last-minute shopping) at a momen't notice.

At the meat and poultry counters, many selections are trimmed, boned, and thinly sliced for quick sautes and stir-fry dishes. Some meat, poultry, and fish also come marinated. Throughout the store, quality sauces, dressings, oils, vinegars, cheese, spices, and herbs add instant flavor to many dishes.

Keep in mind convenience costs. If you're willing to spend time to clean and cut vegetables and slice meat, you'll find these dishes are still easy to prepare but at a lower price than if you used presliced ingredients.

Salsa Fish Chowder

Precede or accompany whole-mel chowder with crisp raw vegetables to dip in purchased guacamole. Offer toasted corn tortillas (available in the Mexican section) or tortilla chips to eat with the avocado dip, or crumble the tortillas into the broth. For dessert, fill seeded ripe papaya or small cantaloupe halves with vanilla ice cream or lime sorbet.

3 cups homemade or canned regular-strength chicken broth 1/3 cup regular or quick-cooking long- or short-grain rice 1 cup frozen corn kernels 1/2 pound boned and skinned mild white-flesh fish, such as rockfish or lingcod, cut into 1-inch chunks 1/2 cup refrigerated or canned tomato-based chunk-style salsa or canned Mexican-style stewed tomatoes Lime wedges

In a 2- to 3-quart pan over high heat, bring broth and rice to a boil. Cover and Simmer until rice is tender to bite, 15 minutes (5 minutes for quick-cooking). Add corn, fish, and salsa; cover and simmer until fish is just opaque in thickest part (cut to test), about 5 minutes. Ladle into bowls; add lime to taste. Serves 2.

Per serving: 352 cal.; 29 g protein; 4.9 g fat (1.2 g sat.); 48 g carbo.; 512 mg sodium; 40 mg chol.

Fettucine Cambozola

Creamy cambozola or gorgonzola cheese forms a flavorful sauce as it melts on hot strands of pasta. Serve it with breadsticks and sliced tomatoes or crisp salad greens dressed with olives and marinated artichoke hearts. Conclude the meal with wedges of honeydew with lime.

About 8 ounces fresh fettuccine 1 package (10 oz.) frozen peas 6 ounces (about 1 cup packed) cambozola or gorgonzola cheese, diced Freshly ground pepper

In a 5- to 6-quart pan, bring about 3 quarts water to boiling. Add fettucine and cook until barely tender to bite, 3 to 4 minutes. Stir in peas. Drain

Return pasta and peas to pan. Add cheese and 2 tablespoons hot water. With 2 forks, gently mix over low heat until cheese melts and coats past, 2 to 3 minutes. Lift onto 2 to 3 warm dinner plates. Add pepper to taste. Makes 2 or 3 servings.

Per serving: 492 cal.; 27 g protein; 18 g fat (11 g sat.); 56 g carbo.; 918 mg sodium; 131 mg chol.

Mu Shu Sandwiches

For supper sandwiches, tuck a quick stir-fry of meat and vegetables into pocket bread halves. Add pickled ginger and scallions if you like. Look for the pickles as well as the hoisin or oyster sauce in the Asian section of your supermarket. If desired, serve with hot canned broth seasoned with green onions, mushrooms, and more ginger. For dessert, try canned litchis, including their syrup, over ice.

2 tablespoons salad oil 1 1/2 cups (about 9 oz.) thinly sliced onion 1 cup (about 4 oz.) thinly sliced green or red bell pepper 1/2 pound boned and skinned turkey or chicken, or beef, pork, or lamb, cut into thin, bite-size strips 2 tablespoons hoisin or oyster sauce Whole green onions (optional) 2 or 3 pocket bread rounds (6 yo 7 in. wide), cut crosswise Pickled scallions and pickled sliced ginger (optional)

Place a wok or 12-inch frying pan over high heat. When pan is hot, add 1 tablespoon oil, sliced onion, and bell pepper; stir-fry until vegetables are lightly browned, about 2 minutes. Remove from pan and add 1 more tablespoon oil to pan. When pan is hot, add meat strips and stir-fry until meat is lightly browned, 2 to 3 minutes. Add hoisin sauce and cooked vegetables; stir to mix.

Pour into a bowl; garnish with green onions. Offer pocket bread halves (warm, if desired), scallions, and ginger alongside. Fill bread halves, as desired, to make sandwiches. Serves 2.

Per serving: 338 cal.; 22 g protein; 12 g fat (1.9 g sat.); 36 g carbo.; 640 mg sodium; 52 mg chol.

Sausages with

Hot Slaw

Brown sausages to eat with a warm slaw; serve with buttered rye toast. For a cool ending, offer grapes.

2 Polish (kielbasa) sausages (about 1/2 lb. total) 1 tablespoon salad oil 1/4 cup cider vinegar 1 tablespoon sugar 1/2 teaspoon cumin seed or caraway seed 1/2 cup (3 oz.) thinly sliced red onion 2 cups (1/4 lb.) shredded green or red cabbage 1 cup (1/8 lb.) shredded carrot or more shredded cabbage Coarse-grain or Dijon mustard

Slash sausages several times on each side. Pour oil into a 10- to 12-inch frying pan over medium heat. Add sausages and cook, turning often, until hot in thickest part (cut to test), 5 to 8 minutes. Lift out of pan and keep warm on a serving plate.

Add vinegar; sugar, cumin, and onion to pan; bring to a boil. Remove from heat and stir in cabbage and carrot. Place alongside sausages. Offer mustard to add to taste. Makes 2 servings.

Per serving: 501 cal.; 18 g protein; 40 g fat (13 g sat.); 19 g carbo.; 1,017 mg sodium; 80 mg chol.

Hot Steak Salad

Bite-size pieces of salad greens form the base for this main dish. Extra-virgin olive oil and vinegar or a good bottled dressing flavors broiled beef or chicken and the crisp, cool greens. Serve with a crusty baguette or roll. For a no-fuss dessert, offer strawberries to dip into powdered sugar.

2 beef loin steaks (each 6 oz. and about 1 in. thick), or 2 boned and skinned chicken breast halves (each 4 oz.) About 1/3 cup extra-virgin olive oil or 1/2 cup bottled vinaigrette-type salad dressing 5 cups (about 5 oz.) rinsed and crisped bite-size pieces mixed salad greens (mesclun) 6 to 10 cherry tomatoes, stemmed About 3 tablespoons balsamic or red wine vinegar (only if olive oil is used) Salt and pepper

Brush beef or chicken with 1 to 2 tablespoons of the oil or dressing. Place chicken or beef on a rack in a 12-by 14-inch broiler pan. Broil 3 to 4 inches from heat, turning once, until beef is browned on outside but pink in thickest part (cut to test), 8 to 10 minutes, or until chicken is white in thickest part (cut to test), 10 to 12 minutes.

Divide greens between 2 dinner plates. Set hot meat next to or on lettuce. Garnish with tomatoes. Drizzle meat and greens with olive oil and vinegar or bottled dressing and add salt and pepper to taste. Makes 2 servings.

Per serving with beef: 682 cal.; 32 g protein; 60 g fat (17 g sat.); 6 g carbo.; 89 mg sodium; 107 mg chol.

Jeff Casmer is an award winning entrepreneur, keynote speaker, and internet marketing consultant with sales over $25,000,000. He is currently featured as a "Top" Affiliate of ThePlugInProfitSite. His "Top Ranked" Earn Money at Home Directory gives you all the information you need to start, maintain, and prosper with your very own Internet Home Based Business in the 21st century. He has dabbled in Italian food and recipes for several years.

2006-03-16T09:46:00.000-08:00

Fettuccine with Sausage-Marinara Sauce

"The meat and vegetables are ready in the freezer so all you have to do is add marinara sauce."

Original recipe yield: 4 servings.

Prep Time:15 MinutesCook Time:20 MinutesReady In:35 MinutesServings:4 (change)

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INGREDIENTS:
1 pound mild or hot turkey Italian sausage, casings removed
1 medium yellow bell peppers, cut into thin strips
2 medium carrots, thinly sliced
1 medium onion, cut into thin wedges
4 (15 ounce) containers BUITONI® Mushroom Marinara Sauce
2 (9 ounce) packages BUITONI® Cut Pastas Spinach Fettuccine
1/2 cup shredded Parmesan cheese (optional)

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DIRECTIONS:
COAT large nonstick skillet with cooking spray. Heat over medium-high heat. Add sausage; cook, stirring to break into pieces, for 5 to 10 minutes or until cooked through.
ADD bell peppers, carrots and onion. Cook, stirring occasionally, for 5 to 6 minutes or just until tender. Remove from heat; cool slightly. Divide mixture in half. Transfer half of mixture to a 1-quart freezer bag. Seal, label and freeze for up to 2 months.
COMBINE remaining meat and vegetable mixture with 2 containers sauce in the same skillet. (Freeze the other 2 containers sauce.) Cook, stirring occasionally, for 5 to 10 minutes or until heated through. Meanwhile, prepare 1 package of pasta according to package directions. Top with sauce; sprinkle with cheese.

TO REHEAT FROZEN PORTION: Transfer frozen meat and vegetable mixture to a large saucepan. Defrost the remaining 2 containers sauce according to package directions and add to meat and vegetable mixture; cover. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until heated through. Meanwhile, prepare 1 package of pasta according to package directions. Top with sauce; sprinkle with 1/2 cup shredded Parmesan cheese.

2006-03-03T20:41:00.000-08:00

Fettuccine with Clams, Garlic & Fresh Tomato
‘Fettuccine alle Vongole’

Impress dinner party guests with this speedy
combination of evocative ingredients.
Guaranteed to become a weekly favourite.

Serves: 4
Preparation time: 20 minutes
plus 30 minutes soaking
Cooking time: 15 minutes

Ingredients Method
350g (12oz) clams
3 fat garlic cloves
4tbsps olive oil
1 fresh red chilli
4 bay leaves
125ml (4fl oz) good white wine
400g (14oz) baby plum tomatoes, halved lengthways
115g (4oz) sun dried tomatoes, sliced
25g (1oz) fresh basil, stalks discarded
25g (1oz) freshly chopped flat-leaf parsley
400g (14oz) Buitoni Tagliatelle pasta
salt and freshly ground black pepper
extra virgin olive oil, to drizzle

Soak the clams in salted water for 30 minutes to remove the grit, and then wash in clean water and drain. Remove any clams that have opened.

Bring a large pan of salted water to a rolling boil.

Place the unpeeled garlic cloves on a clean surface and crush with the blade of a heavy knife, then remove the peel. Put the oil in a large non-stick frying pan and add the garlic, chilli and bay leaves. Cook for a minute over a low heat. Add the clams and wine, cover and cook for 2–3 minutes. Once opened, (remove any clams that have remained closed) simmer for 3 minutes over a medium heat. Add the tomatoes, sun dried tomatoes, basil and parsley and cook for a further 5 minutes over a low heat. Set aside.

Meanwhile, ease the pasta into the pan of boiling water and cook according to pack instructions.

Remove the whole chilli from the sauce and then toss the pasta with the clams. If you find there are two many shells, remove and discard some of them. Drizzle with extra virgin olive oil and toss to mix. Adjust the seasoning and serve immediately with a drizzle of olive oil.

Nutrition Information

Typical values Per Serving Per 100g

Energy 710Kcal 190Kcal

Protein 28.8g 7.7g

Fibre 4.5g 1.2g

Sodium 591mg 158mg

Fettucine Recipes

2006-02-06T20:49:00.000-08:00

FETTUCINI LACTEEZE-Y
Sauce:

2 tbsp
extra-virgin olive oil
30 mL

2 tbsp
all-purpose flour
30 mL

1 cup
Lacteeze 1%, 2% or Skim milk
250 mL

salt and pepper to taste

Fettucine:

2 tbsp
extra-virgin olive oil
30 mL

1 cup
mushrooms, chopped
250 mL

1 cup
chopped ham
250 mL

3/4 cup
cooked peas
175 mL

2 tbsp
grated Parmesan cheese
30 mL

1/2 lb.
medium egg noodles
250 g

freshly ground black pepper

Sauce: Heat oil over medium heat. Stir in flour. Cook 4 - 5 minutes. Gradually stir in milk and seasonings. Cook, stirring constantly, until thick and smooth. Bring to boil and set aside.
Fettucine: Heat oil over medium heat. Sauté lightly mushrooms, ham and peas. Add Parmesan cheese and sauce. Meanwhile, cook noodles according to package directions. Drain. Transfer to heated bowl. Add sauce and toss gently until well mixed. Season with freshly ground black pepper and serve immediately.

Serves 4. Preparation time: 30 minutes.

2005-12-28T13:23:00.000-08:00

Poulet Grillé aux asperges, au fettucine et à la crème maltaise
From Debra F.Weber,

Grilled chicken breasts served fettucine and asparagus and topped with a fresh orange sauce.
Pronounced: poo lay / gree lay / ohz ahs pairj/ oh / fettucine / ay / ah / lah / krehm / mahl tehz
INGREDIENTS:

3/4 pound thin asparagus, cut into 1-inch pieces
5 tablespoons butter (2 Tablespoons refrigerated)
5 teaspoons minced shallots
1/2 cup dry white wine
1-1/4 cups heavy cream
Salt and freshly ground pepper
1 lb. boneless chicken breast with skin, patted dry
1 tablespoon vegetable oil
6 oz. fettuccine
2-1/2 teaspoons finely grated orange zest
2-1/2 teaspoons strained fresh orange juice
1-1/4 teaspoons fresh lemon juice
Optional: Thin strips of orange zest for garnish
PREPARATION:

1. Melt 2 tablespoons butter in a medium saucepan over low heat. Add shallots and cook about 2 minutes, or until softened.

2. Add wine and bring to a boil, stirring. Simmer over medium heat until liquid is reduced to about ¼ cup, about 3 minutes.

3. Stir in cream and bring to a boil. Simmer over medium heat, stirring occasionally, until mixture is thick enough to lightly coat a spoon, about 4 minutes. Season and reserve.

5. Prepare grill. Rub meat side of chicken with 1 tablespoon oil and season with a salt and pepper. Set chicken skin side down and grill about 7 minutes per side. Transfer chicken to a plate and keep warm.

6. Boil asparagus in a saucepan of boiling salted water for 2 minutes. Drain, rinse under cold water, and drain thoroughly.

7. Melt 1 tablespoon butter in a skillet over medium-low heat. Add asparagus, salt, and pepper, and sauté until tender, about 2 minutes.

8. Cook pasta in boiling salted water.

9. Reheat sauce. Add 2 tablespoons cold butter to sauce and stir over low heat just until blended. Add orange zest and juice and lemon juice. Measure out 1/4 cup of the sauce and reserve.

10. Toss pasta with all but ¼ cup sauce, add asparagus.
To serve:

Divide pasta/asparagus among 4 heated plates. Set chicken on top and spoon over remaining sauce. Garnish with orange zest if using.

2005-12-13T09:33:00.000-08:00

Shrimp Fettucine and Cream Sauce

Ingredients:
1 lb fresh Shrimp
1 lb Fettucine Noodles
1/2 cup Oil
1/4 cup Butter
12 garlic cloves, chopped
1 cup chopped fresh Parsley
2 cup chopped fresh Mushrooms
1 cup chopped Green Onions
1 Tbsp Red Pepper
2 Tbsp Flour
1/2 cup dry White Wine
1 pint Heavy Cream
5 oz Parmesan Cheese, grated
Salt, to taste

Directions:

Cook noodles according to package directions in boiling water with oil. While noodles are cooking, melt butter in large skillet over medium-high heat. Add chopped garlic and shrimp; cook until shrimp turn pink, but do not allow garlic to turn brown. Add parsley, mushrooms, onions and red pepper; sauté for 1 minute. Add flour, mix thoroughly and add wine. Simmer for about 30 seconds, then add cream and heat through. Drain noodles and add to sauce with half the grated cheese. Fold in gently until fettucine noodles are well coated and cheese is melted. Salt lightly. If sauce is too thin, continue heating until sauce reduces to a creamy consistency. If sauce is too thick, add cream. Garnish with chopped parsley and additional grated cheese and serve immediately. Serving size: 4.

2005-11-14T20:54:00.000-08:00

Fettuccine Pescara

A personal favorite of mine, this recipe was named after the Italian region Pescara. Created for a cooking class in Minnesota while working for the Marsh in Minnetonka. I wanted to create a pasta that was bold, featuring classic flavors of Italy, specifically southern Italy. The resulting recipe is very flavorful and also very healthy containing no cream or butter.

16 oz. Fettuccine
2 tablespoons extra virgin olive oil
2 tablespoons minced fresh garlic
14 skinned and seeded fresh Roma tomatoes chopped
1 cup canned roasted red bell peppers chopped
1/2 cup pitted and chopped calamata olives
3 cups tomato puree
1/2 cup red wine
3 tablespoons fresh basil
salt and pepper to taste
freshly grated parmesan cheese (garnish)
adjust thickness of sauce with water as desired

Bring water to a boil in a stock pot, add roma tomatoes and cook for 1 minute. Remove the tomatoes and place in a bowl of cold ice water to stop the cooking. While the tomatoes are cooling, cook the fettuccine. Place the pasta in boiling water and cook for approximately 7 minutes stirring frequently. Place the cooked pasta in a colander and rinse with cold water to again stop the cooking. Place the cooled pasta in a bowl and toss with 1 tablespoon olive oil, reserve.

Peel and seed the roma tomatoes and chop in medium size pieces (1/2 inch dice). Heat sauté pan and add the remaining olive oil, salt, pepper, and garlic. Sauté the garlic to a golden brown, adding the roma tomatoes, roasted red bell peppers, olives, tomato puree and red wine and cook for 20 minutes on a medium low setting. Add the fresh basil and season to taste. Adjust the thickness of the sauce with water if needed. Toss the fettuccine with the pasta sauce and cook for another 2 minutes or until the pasta is heated through. Garnish with freshly grated parmesan cheese.

Serves 4 - 5
Recipe by Brian Johnson

2005-11-03T18:44:00.000-08:00

Fettuccine with Light Alfredo Sauce

Serves 4

1 pound Fettucine, Linguine or Spaghetti, uncooked
1 cup evaporated skim milk
1/2 cup chopped fresh parsley
1/4 tsp. white pepper
1/2 cup grated Parmesan cheese
4 oz. green onions, sliced (white parts only)
White pepper to taste

Prepare pasta according to package directions; drain. In a large saucepan, bring the evaporated milk to a simmer over moderate heat. Stir in the Parmesan cheese, green onions and parsley. As soon as it has melted, and the sauce is thick and creamy, pour over cooked pasta. Season to taste with white pepper.

Each Serving Provides:
917 Calories
37.9 g Protein
171 g Carbohydrates
7.7 g Fat
12.1 mg Cholesterol
320 mg Sodium
Calories from Fat 8%

2005-11-03T18:38:00.000-08:00

Alfredo-style Sauce with Fettuccine (Low-Fat)

The Authors say: "Yes, it's possible to reduce the fat content of fettuccine Alfredo by using 1-percent fat milk, nonfat sour cream and nonfat Parmesan cheese topping." --Ruth Glick and Nancy Baggett

Ingredients
1 medium-sized onion, finely chopped
2 small garlic cloves, minced
1/4 cup dry white wine or dry sherry
1 tablespoon butter or non-diet canola or safflower oil margarine
1-1/2 tablespoons cornstarch
2-3/4 cups 1 percent fat milk
1/4 cup grated Parmesan cheese preferably freshly grated (3 ounces)
1/2 cup grated nonfat Parmesan cheese topping (2 ounces)
1/2 cup nonfat sour cream
1/4 cup chopped chives or thin-sliced scallion tops plus more for garnish
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard
1/8 teaspoon white pepper
Salt, to taste (optional)
10 to 12 ounces non-egg fettuccine noodles cooked according to package

Instructions
In a 12-inch nonstick skillet, combine onions, garlic, wine and butter. Cook over medium heat, stirring frequently, 6 to 8 minutes or until onions are tender. If liquid begins to evaporate, add a bit of water.

In a cup, combine cornstarch with 1/4 cup milk; stir to mix well. Stir remaining 2-1/2 cups milk into skillet. Bring liquid in pan to a boil over medium-high heat. Stir in cornstarch mixture, stirring until mixture thickens. Boil 1 minute, stirring. Reduce heat so that sauce does not boil.

Stir in Parmesan cheeses. Stir in sour cream, mixing well and whisking if necessary to smooth. Stir in 1/4 cup chives, Worcestershire sauce, mustard and pepper, and stir well. Add salt, if using. Cook over very low heat an additional 2 to 3 minutes until flavors are well blended. Arrange fettuccine on a serving platter. Top with sauce. Or serve individual portions of sauce over pasta. Garnish with additional chives, if desired.

Yield: 4 servings.

Per serving: 537 calories, 29 grams protein, 12 grams fat, 77 grams carbohydrates, 29 milligrams cholesterol, 596 milligrams sodium, 20 percent calories from fat.

2005-10-29T21:42:00.000-07:00

Fettucine Alfredo

1/4 to 1/3 pound butter
250 ml / 1 cup cream
1 cup Parmesan cheese
1 to 4 cloves garlic, chopped
freshly ground pepper
fresh fettucine noodles (about a 1 lb package)

Put on water to cook fettucine. At the same time start the sauce
below. Add fettucine when water is boils. Should be ready at the
same time as sauce.

Melt butter over low heat in a large saucepan (large enough to mix
up fettucine in). Add chopped garlic. When butter is all melted,
add cream. Add ground pepper to taste. Continue cooking on low
heat. Once mixture is _almost_ boiling, add parmesan cheese. This
should make the sauce _very_ creamy. If not, add more cheese.
Remove from heat.

Add drained fettucine noodles to the sauce and mix thoroughly.

Serve immediately with a Caesar salad and some fresh bread. Serves
2 very hungry people or 3 moderate portions.

2005-10-05T11:36:00.000-07:00

Pasta with Sun-Dried Tomatoes and Sugar Snap Peas

From Paula Hamilton
1994

Ingredients

1 lb. sugar snap peas
1 lb. fresh fettuccine Pasta with Sun-Dried Tomatoes and Sugar Snap Peas
From Paula Hamilton
1994

Ingredients

1 lb. sugar snap peas
1 lb. fresh fettuccine
1 jar (4-oz.) marinated sun-dried tomatoes
1 tbsp. dried Italian herb seasoning or fine herbs
1 c. freshly grated Parmesan cheese
salt and freshly ground pepper

Directions

In a large pot of boiling salted water, cook the snap peas and the pasta together for 2 to 3 minutes, until both are tender but still firm. Remove from the heat and drain in a colander.

While snap peas and pasta are cooking, cut sun-dried tomato pieces in half. Place hot pasta and snap peas in a large serving bowl. Add the tomatoes and some of the oil in which they were marinated, if desired. Toss gently.

Sprinkle on the herbs and toss again. Serve immediately. Let each person add grated cheese, salt and pepper, as desired.

Makes 4 servings.

Paula Hamilton, The 5 in 10 Cookbook: 5 Ingredients in 10 Minutes or Less (Copyright 1993 by Hearst Books)

1 jar (4-oz.) marinated sun-dried tomatoes
1 tbsp. dried Italian herb seasoning or fine herbs
1 c. freshly grated Parmesan cheese
salt and freshly ground pepper

Directions

In a large pot of boiling salted water, cook the snap peas and the pasta together for 2 to 3 minutes, until both are tender but still firm. Remove from the heat and drain in a colander.

While snap peas and pasta are cooking, cut sun-dried tomato pieces in half. Place hot pasta and snap peas in a large serving bowl. Add the tomatoes and some of the oil in which they were marinated, if desired. Toss gently.

Sprinkle on the herbs and toss again. Serve immediately. Let each person add grated cheese, salt and pepper, as desired.

Makes 4 servings.

Paula Hamilton, The 5 in 10 Cookbook: 5 Ingredients in 10 Minutes or Less (Copyright 1993 by Hearst Books)

2005-10-05T11:16:00.000-07:00

Curried Salmon on Dilled Fettucine Recipe

Ingredients:
1/2 cup white wine
1 tablespoon butter
Salt and freshly ground pepper, to taste
1 1/2 pound salmon fillet, skinned and cut in 4 pieces
1 cup finely chopped onions
1 cup sliced mushrooms
1 teaspoon curry powder
1 teaspoon flour
2 cups light cream
***Pasta:***

1 pound fresh spinach fettucine
1/4 cup butter
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice

Directions:

In a skillet bring wine, butter and seasonings to a boil, add salmon, cover and poach for 3 minutes. Turn salmon, cover and cook another 2 minutes. Remove salmon to a plate, cover with foil and reserve. Stir onions and mushrooms into the poaching liquid and cook over medium-high heat for 5-6 minutes. Sprinkle curry powder and flour over mushroom mixture and cook stirring for 1 minute.

Slowly stir in cream, gently bring to a low boil and let thicken for 2-3 minutes.

Cover and reserve. When pasta is ready put the reserved salmon and any juices back into the curry sauce to reheat.

To prepare pasta: In a large pot of boiling salted water, cook the pasta for 2-3 minutes. Heat the butter in a small skillet over high heat until butter turns nut brown, remove from heat and add dill and lemon juice. Drain pasta, toss with dill butter. Serve on heated plates with salmon and sauce spooned on top.

2005-09-29T12:03:00.001-07:00

Fettuccine Bolognese

Makes 6 servings
Prep: 40 minutes
Cook: 1 hour

Ingredients

2 teaspoons olive oil
1/2 pound lean (90 percent) ground beef
1/2 pound ground turkey or chicken
2 cups chopped onions
4 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1 pound white mushrooms, chopped
1 cup chopped carrots
1/2 cup chopped celery
1 can (14-1/2 oz.) beef broth
2 cans (35 oz. each) Italian style tomatoes
1/3 cup tomato paste
1/4 cup chopped fresh parsley
1 pound dry fettuccine, cooked according to package directions
Directions
Make Bolognese Sauce: Heat oil in Dutch oven over medium-high heat. Add beef and turkey; cook until brown, 5 minutes. Stir in onions; cover and cook until onions are softened, 5 minutes. Stir in garlic, salt, pepper, and thyme; cook 30 seconds. Stir in mushrooms; cook, covered, 5 minutes. Add carrots and celery; cook, covered, 2 minutes more. Stir in broth; bring to boil and cook, uncovered, until broth is slightly reduced, 10 minutes. Stir in tomatoes and tomato paste, breaking up tomatoes with back of spoon. Return to boil; reduce heat and simmer, uncovered, 1 hour. Stir in parsley. Reserve half the sauce for fettucine; cool remaining sauce completely, then cover and freeze for up to 1 month. Makes 11 cups.
Drain fettucine. Return to pot. Add 5-1/2 cups of the Bolognese Sauce; toss. Makes 6 servings.

Nutrition facts per serving:
calories: 445
total fat: 8g
saturated fat: 2g
cholesterol: 97mg
sodium: 1030mg
carbohydrate: 73g
protein: 21g

2005-09-29T12:03:00.000-07:00

2005-09-27T20:24:00.000-07:00

Olive Garden Fettuccine Assortito
-WALDINE VAN GEFFEN

1 cup Green bell pepper
Julienned
1 cup Red bell pepper
Julienned
1 3/4 cup Broccoli flowerets, cut
Small
1 cup Zucchini, sliced 1/4"
Thick
1 cup Yellow squash, sliced 1/4"
Thick
1 cup Carrots, cut into
Matchsticks
1 3/4 cup Ham, julienned
1 lb Fettucine, cooked al
Dente
3 cup Fontina cheese sauce
3 tbsp Butter or margarine
3 tbsp Olive oil
FONTINA CHEESE SAUCE
6 tbsp Butter
6 tbsp All-purpose flour
3 cup Milk
6 oz Fontina cheese, shredded
Salt and pepper

SAUCE-In a heavy non-aluminum pot, melt butter, add all-purpose flour
and cook on moderate heat for 2 minutes, stirring constantly with a
wire whisk. Add of milk and bring just barely to the boiling point.
Turn off the heat and add Fontina cheese and blend into the hot milk.
Adjust the salt and pepper. PASTA/VEGETABLES-Add the butter or
margarine and olive oil to a large, heavy skillet over medium heat
and saute the veggies and ham together until crisp tender. Stir
frequently. Drain the pasta and blend with the veggies/ham mixture;
add the hot sauce and blend again, to coat all ingredients with
sauce. Pass grated Parmesan at the table. Source: The Olive Garden.

2005-09-27T11:52:00.000-07:00

Chicken Broccoli Fettuccini Recipe

Ingredients:
72 oz. uncooked fettuccini
9 lbs. boneless chicken breast
1 1/2 cups butter
6 cloves garlic, minced
3 tsp. black pepper
6 bunches fresh broccoli, chopped
3 tbsp. seasoned salt
48 oz. sour cream
6 pints heavy whipping cream
6 cups half-and-half
4 1/2 cups Romano cheese, freshly grated
4 1/2 cups Parmesan cheese, freshly grated

Directions:

Cook fettuccini aldente, drain, and set aside. Wash, drain and chop fresh broccoli. Cut chicken breasts into bite-sized pieces or cut crosswise into 1/2 inch wide slices. Heat butter, garlic and ground black pepper in a large skillet over medium heat. When the skillet is hot, add the chicken and broccoli to the skillet. Cook and stir until the meat is no longer pink in the center. Sprinkle the seasoned salt over the chicken and broccoli and toss to mix. Remove the skillet from heat and allow to cool. When chicken and broccoli are cool, sprinkle the grated cheeses over the chicken and broccoli and toss to mix well. Combine the sour cream, whipping cream, and half and half together in a separate bowl.

Place pasta in the bottom of a spray coated casseroles or baking pans. Spread chicken mixture over pasta and toss gently to mix. Pour sauce over all. Cover the pans tightly and heat in 350 degree F. oven for about 30 minutes or until very hot. DO NOT bring to a boil or the sauce will curdle. Remove from oven and allow to sit a few minutes for pasta to absorb some of the sauce.