EASY STRAW AND HAY
Bring the fabulous flavors of Italy to your dinner table! Serve colorful pasta cooked with ham and Broccoli Florets - a dish that's ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook fettuccine in large saucepan to desired doneness as directed on package. (Spinach fettuccine may cook in less time; add to plain fettuccine according to times on package.) Add broccoli during last 3 to 4 minutes of cooking time. Drain in colander.
- In same saucepan, heat sauce as directed on jar. Add fettuccine and broccoli; mix well. Stir in ham, roasted peppers and olives. Sprinkle with cheese.
Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 120 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 1/2 Cups, Sodium 1530 mg, Sugar 3 g
STRAW AND HAY
One of my own personal top 10. The "straw and hay" is the combination of fettucini and spinach noodles. Wonderfully tasty dish! From Family Circle magazine way back in the 80s.
Provided by SharleneW
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden.
- Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes.
- Stir in 1/2 cup cream.
- Cook, stirring until slightly thickened.
- Remove from heat and set aside.
- In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream.
- Add pasta; toss lightly to coat with sauce.
- Add 1/2 ham and mushroom sauce and Parmesan cheese.
- Toss thoroughly.
- Make a well in the center of the pasta; pour in remaining ham and mushroom sauce.
- Serve immediately.
STRAW AND HAY
Years after I clipped this recipe from a local newspaper, it's still one of my husband's and my favorites. Sometimes I substitute shrimp or scallops for the ham. We can't decide which way we like it more!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the milk, cottage cheese and cornstarch; cover and process until smooth. Transfer to a small saucepan; add the salt, pepper and nutmeg. Cook and stir over medium heat until mixture comes to a boil Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese until melted., Cook fettuccine according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook ham and garlic for 2 minutes. Add peas; cook until heated through. Remove from the heat; stir in cheese sauce. , Drain fettuccine. Add to sauce; toss to coat. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 237 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 473mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
HAY AND STRAW
This recipe is not only quick and easy to prepare, it's pretty, too. This colorful pasta dish combines julienned ham, Parmesan cheese, peas and linguine.-Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.
Nutrition Facts : Calories 410 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
STRAW & HAY WITH GORGONZOLA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil.
- Meanwhile, melt 2 tablespoons of the butter in a large (12-inch) saute pan over medium heat. Add the prosciutto and cook for 5 minutes, separating the slices with tongs, until crisp. Remove to a plate and set aside. Add the remaining tablespoon of butter and the onion to the saute pan and cook for 5 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Add the cream, Gorgonzola, 1 1/2 teaspoons salt, and the pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat.
- When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1 cup of the pasta water and drain the pasta, allowing some of the water to remain. Pour the pasta into the pan with the sauce. Add the peas, Parmesan, basil, and prosciutto and toss well. If the pasta seems dry, add some of the reserved pasta water. Taste for seasonings and serve hot with extra Parmesan.
STRAW AND HAY
This Alfredo type pasta dish is fairly quick to get to the table after work, but tastes like a rich restaurant meal.
Provided by PanNan
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta separately.
- If using peas, cook them with either pasta during the last few minutes.
- Drain and set aside.
- In large, heavy skillet, melt butter over medium heat.
- Stir in ham (or Canadian bacon) and mushrooms (if using).
- Cook until mushrooms are tender.
- Season with salt and pepper.
- Add cream.
- Cook, stirring constantaly until mixture thickens.
- Toss both pastas (and peas, if using) together in a large bowl.
- Divide pasta among 6 deep pasta or soup bowls.
- Divide sauce and spoon over each portion.
- Top each with a generous amount of Parmesan cheese and serve.
Nutrition Facts : Calories 724.8, Fat 47.2, SaturatedFat 28.1, Cholesterol 213.2, Sodium 909.4, Carbohydrate 51.6, Fiber 1.3, Sugar 1, Protein 24.4
"STRAW AND HAY"
"Straw and hay," as the name of this pasta recipe translates, is a common dish in Italy, especially in northern Italy, Emilia-Romagna, the heart of fresh pasta making. It always includes a little prosciutto, the sauce is cream-based, and it needs lots of grated cheese. Here I added some chopped scallions for freshness, although the dish always has peas. It is best if made with fresh pasta, but dry fettuccine will still yield a perfectly delicious dish.
Yield serves 6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil for pasta.
- Melt the butter in the olive oil in a large skillet over medium heat. Stir in the onion, and cook until softened but not browned, about 5 minutes. Add prosciutto, peas, and scallions. Cook until scallions are wilted, about 2 to 3 minutes. Season with the salt, then add the stock and cream. Adjust heat so the sauce is cooking rapidly, then simmer until thickened, about 5 minutes.
- Slip the fettuccine into the boiling water, and cook until al dente. When the pasta and sauce are ready, remove the pasta with tongs and add directly to the sauce, along with 1/2 cup pasta cooking water. Increase the heat so the sauce is boiling, and toss to coat the pasta with the sauce. When the sauce is thickened and coats the pasta, remove the skillet from the heat and sprinkle with the grated cheese. Toss well, and serve immediately.
STRAW AND HAY FETTUCCINE
Make and share this Straw and Hay Fettuccine recipe from Food.com.
Provided by RedSoxsNation 33fan
Categories Easy
Time P1mT10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions; drain.
- Sauté mushrooms in margarine over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside.
- In small bowl, combine ricotta cheese, milk and Parmesan cheese. Add cheese mixture to mushrooms and peas.
- Toss with pasta and serve.
Nutrition Facts : Calories 197.1, Fat 3, SaturatedFat 0.8, Cholesterol 35.3, Sodium 86.8, Carbohydrate 33.9, Fiber 2.5, Sugar 2.9, Protein 9.1
LIGHT- STRAW AND HAY
Hot days, necessitate quick and easy meals this recipe is a staple in our house. This lighter version of the traditional is rich in flavors, with out the heavy cream sauce.
Provided by COOKNTXS
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large stockpot, bring salted water to a rapid boil. Cook both pastas until al den te' drain and return to pot to keep warm. (Do not return pot to heat)
- Remove chicken sausage from casings, discard casings, and slice bacon into strips vertically. In a large sauté pan over medium heat, ADD 1 tbs. olive oil, sausage and bacon brown, drain on paper towel, then ADD reserved 1tbs. olive oil, shallots and mushrooms, sauté 1-2 minutes, ADD drained bacon and sausage cook 1 more minute, stirring. ADD the chicken broth and peas simmer 2-3 more minutes.
- Pour sausage, chicken broth mixture over pasta and toss top with fresh grated parmesan cheese and cracked pepper.
Nutrition Facts : Calories 557, Fat 27.4, SaturatedFat 8.2, Cholesterol 177.6, Sodium 1548, Carbohydrate 49.1, Fiber 2.4, Sugar 4.4, Protein 28.4
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