FABULOUS FETTUCCINE
My mother-in-law is from Italy, so my husband, Bob, grew up eating pasta dishes. I've been preparing this fresh-tasting version for about 8 years. Bob requests it often, and even his mom thinks it's very good. -Mary Kay Morris, Cokato, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. Add oil and onions to drippings; saute until tender, about 5 minutes. Add tomatoes and garlic; simmer, uncovered, for 5 minutes. Stir in tarragon, salt, pepper and cayenne; cover and simmer for 20 minutes, stirring occasionally. Meanwhile, cook fettuccine according to package directions. Add parsley to the tomato mixture; simmer 5 minutes longer. Stir in bacon. Drain fettuccine; top with tomato mixture. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 463 calories, Fat 16g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 444mg sodium, Carbohydrate 68g carbohydrate (12g sugars, Fiber 7g fiber), Protein 17g protein.
SEAFOOD FETTUCCINE
Steps:
- 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.
- Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
- Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
- Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 52.7 g, Cholesterol 157.6 mg, Fat 14.3 g, Fiber 2.9 g, Protein 37.7 g, SaturatedFat 7.8 g, Sodium 750.5 mg, Sugar 1.3 g
A FAREWELL TO BASIL FETTUCCINE
I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch. If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!
Provided by GYPSY-WITCH
Categories World Cuisine Recipes European Italian
Yield 2
Number Of Ingredients 6
Steps:
- Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
- Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
- Allow pasta to dry for one hour prior to cooking.
- Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 79.6 g, Cholesterol 93 mg, Fat 6 g, Fiber 3 g, Protein 14.3 g, SaturatedFat 1.3 g, Sodium 38.2 mg, Sugar 0.5 g
FABULOUS FETTUCCINE
Found this in a 2001 Taste of Home issue. We grow tomatoes and whenever we have an abundance sitting on our counter, it's "fabulous fettuccine" for us.
Provided by Acountkel
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 1 tbsp drippings. Add oil and onions to drippings; saute until tender, about 5 minutes.
- Add tomatoes and garlic; simmer uncovered for 5 minutes.
- Stir in tarragon, salt, pepper and cayenne; cover and simmer for 20 minutes, stirring occasionally.
- Meanwhile, cook fettuccine according to package directions.
- Add parsley to the tomato mixture; simmer 5 minutes longer. Stir in bacon.
- Drain fettuccine; top with tomato mixture. Sprinkle with parmesan cheese.
Nutrition Facts : Calories 815.9, Fat 41.6, SaturatedFat 11.9, Cholesterol 128.8, Sodium 944.1, Carbohydrate 85.5, Fiber 5.8, Sugar 12.3, Protein 27.3
FETTUCCINE BOLOGNESE
Categories Cheese Dairy Pasta Pork Tomato Kid-Friendly Dinner Parmesan Meat Veal Fall Winter Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy large pot over medium heat. Add onions, celery and garlic and sauté until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork and pancetta and sauté until meat is brown, breaking up meat with back of fork, about 10 minutes. Add tomatoes with their juices, 1 3/4 cups stock, milk and thyme. Reduce heat to medium-low and simmer uncovered 1 hour 15 minutes, breaking up tomatoes with back of spoon, adding more stock if mixture is too thick and stirring occasionally. Season ragù to taste with salt and pepper.
- Cook fettuccine in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Add fettuccine to pot with ragù and toss to blend. Transfer to large bowl. Sprinkle with 1/2 cup Parmesan. Serve, passing remaining Parmesan separately.
FABULOUS FETTUCCINE
This was a popular dish when my kids had their cooking classes at school. Became a family favourite.
Provided by Evie3234
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil fettuccine in a large pot of salted water until cooked. (about 10-12 minutes).
- Chop bacon, fry gently in a frying pan.
- Add mushrooms and corn.
- Slice zucchini into rounds and add to pan with the cream.
- Simmer for 5 minutes.
- Add spring onions and parmesan cheese.
- Stir.
- Add cooked pasta to pan and mix well.
- Serve.
Nutrition Facts : Calories 565.4, Fat 19.9, SaturatedFat 9.6, Cholesterol 124.7, Sodium 326.5, Carbohydrate 78.1, Fiber 4.8, Sugar 5.8, Protein 20.3
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