April 15, 2011 at 4:04 pm (butter, fettuccine, garlic, half-and-half, Italian, Main Dish, parmesan, parsley, salt, shrimp, stovetop)
Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 40 Min
Serves 6
1 pound fettuccine pasta
1 tablespoon butter
1 pound uncooked shrimp – peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste
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1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.
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June 11, 2010 at 4:39 pm (apple juice, black pepper, broccoli florets, carrots, chicken broth, chives, fettuccine, garlic, grainy mustard, honey, Main Dish, onion, parmesan, red bell peppers, ricotta cheese, salt, sour cream, spaghetti, stovetop, yogurt)
Serves 4.
10 to 12 oz fettuccine or spaghetti
1/4 C apple juice OR chicken broth
1 C chopped onion
4 to 6 cloves garlic, minced
1 large red bell pepper, coarsely chopped
1 C grated carrots
1 1/2 C broccoli florets
1 T minced fresh chives
1/2 C plain nonfat yogurt
2 T grated Parmesan
1/3 C part-skim ricotta
1/2 C nonfat sour cream
1/3 C stone-ground mustard
1 t honey
Salt and freshly ground black pepper to taste
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Cook pasta in boiling, salted water until al dente. Drain well.
While pasta is cooking, lightly oil large nonstick skillet and set over medium-high heat. When skillet is hot, add juice or broth, onion and garlic. Cook, stirring, until soft, about 5 minutes. Add bell pepper, carrots, broccoli and chives. Cook, stirring, until just tender, about 5 minutes.
While vegetables are cooking, combine yogurt, cheeses, sour cream, mustard and honey in small bowl. Season with salt and pepper. Toss with vegetables and pasta. Serve immediately.
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February 26, 2010 at 10:37 am (chicken broth, frozen peas, garlic, lemons, Main Dish, medium shrimp, nutmeg, olive oil, parsley, Quick Dishes, roma tomatoes, salt, spinach fettuccine, stovetop, Summer, whole-grain french bread, whole-wheat fettuccine)
Prep Time:5 min
Start to Finish:20 min
Makes:4 Servings
8 ounces whole wheat or spinach fettuccine
2 teaspoons olive oil
4 cloves garlic, minced
1 pound medium shrimp, peeled and deveined (tails left on, if desired)
1 cup reduced-sodium chicken broth
1 cup frozen peas, thawed
2 medium plum tomatoes, finely chopped
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 teaspoons chopped parsley
4 slices whole grain baguette-style French bread, optional
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1. Cook pasta according to package directions; drain and set aside.
2. Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic; cook and stir for 30 seconds. Add shrimp and broth to skillet. Cook and stir for 3 to 4 minutes or until shrimp are opaque. Stir in peas, tomatoes, lemon peel, nutmeg, and salt. Add pasta; toss with vegetable mixture. Heat through.
3. To serve, divide pasta among four shallow soup bowls. Sprinkle with parsley. If desired, serve with bread slices.
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October 11, 2009 at 2:24 pm (basil, bottled hot sauce, cooked turkey, cubed cooked chicken, fresh basil, fresh tomatoes, garlic, Main Dish, olive oil, onion, Quick Dishes, salt, stovetop, Summer, vegetable oil, whole-wheat fettuccine)
Prep Time:20 min
Start to Finish:20 min
makes:4 servings
8 oz uncooked whole wheat fettuccine
2 teaspoons olive or vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
3 medium tomatoes, chopped (2 1/2 cups)
2 cups cubed cooked chicken or turkey breast
3 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
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1. Cook and drain fettuccine as directed on package. Cover to keep warm.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except fettuccine; reduce heat to medium.
3. Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.
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October 9, 2009 at 2:06 pm (all-purpose flour, butter, cream cheese, fettuccine, garlic, milk, parmesan, parsley, pepper, red pepper (cayenne), romano cheese, salt, Side dish, stovetop)
Prep Time:40 min
Start to Finish:40 min
makes:8 servings
1 lb uncooked fettuccine
2 cups whole milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash freshly ground black pepper
Dash cayenne
2 tablespoons butter
2 teaspoons finely chopped garlic
2 oz 1/3-less-fat cream cheese (Neufchâtel)
2/3 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh parsley
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1. Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.
2. Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.
3. Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.
High Altitude (3500-6500 ft): Cook and stir over medium heat 7 to 9 minutes.
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April 25, 2009 at 1:10 pm (all-purpose flour, bel paese cheese, butter, fettuccine, gorgonzola, half-and-half, Main Dish, nutmeg, parmesan, stovetop, vegetable stock, white pepper)
All you need to complete a light meal is a crisp salad or vegetable vinaigrette. For dessert, serve a piquant Italian ice or fresh fruit.
3 T butter, divided
1 1/2 T all-purpose flour
1/8 t ground nutmeg
Dash of white pepper
1 C half-and-half
1/2 C vegetable stock
1/3 C shredded fontina cheese
1/3 C shredded Bel Paese cheese
1/3 C crumbled Gorgonzola cheese
8 oz fettuccine
3/4 C grated Parmesan, divided
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In a 2-qt pan over medium heat, melt 1 1/2 T of the butter. Mix in flour, nutmeg and pepper; cook, stirring, until bubbly. Slowly stir in half-and-half and stock; cook, stirring constantly, until sauce boils and thickens. Mix in fontina and Bel Paese cheeses; cook, stirring, until cheeses are melted and sauce is smooth. Stir in Gorgonzola cheese until blended; place pan over simmering water to keep sauce warm.
Cook noodles according to package directions. Drain well. Toss noodles lightly with remaining 1 1/2 T butter and 1/2 C of the Parmesan cheese. Spoon noodles onto serving plates. Top each serving with an equal amount of cheese sauce and the remaining 1/4 C Parmesan. Makes 4 servings.
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April 19, 2009 at 11:28 am (boneless skinless chicken breast, canned diced tomatoes, fettuccine, fresh basil, green bell pepper, italian cheese blend, italian dressing, Main Dish, mushrooms, pitted ripe olives, stovetop, vegetable oil)
Prep Time:5 min
Total Time:20 min
Makes 4 servings, 2 cups each.
1/2 lb. fettuccine, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup green pepper strips
1 cup sliced fresh mushrooms
14-1/2 oz canned diced tomatoes, undrained
1 cup pitted black olives
1/4 cup Italian dressing
1/2 cup shredded Italian cheese blend
1/2 cup chopped fresh basil
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Cook pasta as directed on package.
Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes, olives and dressing; simmer on medium-low heat 5 min. or until chicken is done.
Drain pasta. Toss with chicken mixture; sprinkle with cheese and basil.
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