LE CIRQUE'S FETTUCCINE WITH GREEN BEANS AND BASIL
This is so simple and so perfect--a lovely marriage of fresh vegetables and herbs, with al dente pasta, lightly accented with butter and parmigiano. It's thanks to the artistry of Sirio Maccione of Le Cirque.
Provided by Chef Kate
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a good sized pot of salted water to a boil and add the green beans and cook, perhaps as much as five minutes, but you must check--the beans should be tender but still crisp.
- Drain and set aside.
- Place basil, garlic, parmigiano and olive oil in a food processor or blender and puree until smooth -- you should have about 3/4 of a cup of the mixture.
- Meanwhile, cook the fettucine in boiling salted water until al dente, drain the pasta, and reserve 1/2 cup of the pasta water.
- Melt one tablespoon of the butter in a large skillet and gently saute the green beans to warm them, seasoning with salt and pepper.
- Toss the pasta in with the beans.
- Add the basil puree, the pasta water and the remaining butter and stir well.
- Taste, adjust seasoning, and serve.
Nutrition Facts : Calories 599.5, Fat 36.4, SaturatedFat 8.6, Cholesterol 81.1, Sodium 116.3, Carbohydrate 56.5, Fiber 4.8, Sugar 1.7, Protein 14.3
FETTUCCINE WITH GARLIC HERB BUTTER
Make and share this Fettuccine With Garlic Herb Butter recipe from Food.com.
Provided by Cristi Hinten
Categories < 30 Mins
Time 19m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, cook fettuccine to desired texture according to package. Drain and return to saucepan. Meanwhile, in a small saucepan, melt 1 tsp butter over medium head. Add garlic and cook until garlic begins to brown. In a small bowl, combine herbs, 1 tbs butter, salt, pepper, and garlic and mix well. Add to fettuccine and toss to coat.
Nutrition Facts : Calories 199.4, Fat 5.7, SaturatedFat 2.9, Cholesterol 46.1, Sodium 115.5, Carbohydrate 30.8, Fiber 1.4, Sugar 0.8, Protein 6.2
MEXICAN CHICKEN ALFREDO
One family member likes Italian; another likes Mexican. They'll never compromise when this is on the menu. -Tia Woodley, Stockbridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning. , Drain pasta; toss with chicken mixture. Divide between 2 greased 8-in. square baking dishes. Cover and bake until bubbly, 30-35 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, until bubbly, 50-60 minutes.
Nutrition Facts : Calories 559 calories, Fat 20g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 899mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.
FETTUCCINE WITH GARLIC HERB BUTTER
This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired.
Provided by Jan
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 10
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.
- Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
- In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 31.4 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 103.4 mg, Sugar 1.4 g
FRESH BASIL FETTUCCINE WITH HERBS, CHORIZO, AND CHERRY TOMATOES
Wonderful summertime fresh pasta dish that will impress every time with the basil fettucine and chorizo.
Provided by lukempaulson
Categories One Dish Meal
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Coarsely chop the basil leaves. Pulse the chopped basil and 2 tablespoons olive oil in food processor until the pieces of basil are very small. Add flour and eggs and turn processor on until the dough comes together into one ball (about 30 seconds). The dough should barley stick to the sides of the food processor. Add a couple drops water if the dough is too dry. Add 1/2 teaspoon flour if dough is too wet. Cover dough ball with plastic wrap and let rest for at least 20 minutes. Dough can sit in refridgerator up to 24 hours.
- Remove casing from sausage. Cut into 1/2 inch pieces. Cook sausage in pan over medium heat until just cooked through, about 6-8 minutes. Set aside on paper towels.
- Roll pasta using a pasta roller with the cutter set to fettucine.
- Bring 4-quarts water to full boil. Salt water liberally with kosher salt before adding pasta (do not skip this step). Cook pasta until just al-dente, about 3 minutes for fresh fettucine.
- Cook the onions with 3 tablespoons extra virgin olive oil until translucent over medium heat in large sauté pan, about 8 minutes. Add sausage, garlic, and herbs. Cook until garlic begins to turn slightly brown, about 1-2 minutes. Remove pan from heat and add cooked pasta. Toss the pasta with the sausage and onion mixture. Season with freshly ground black pepper. Sprinkle grated parmesan on top. Garnish with thinly sliced basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 980.3, Fat 57.2, SaturatedFat 17.9, Cholesterol 259.7, Sodium 3536.7, Carbohydrate 73.3, Fiber 3.9, Sugar 3.8, Protein 41.5
CHICKEN FETTUCCINE WITH HERB CHEESE
This is a simple fettuccine with lots of flavor. My kids like broccoli so I add just that. The garlic and herb cream cheese gives this a nice creamy taste.
Provided by Vseward Chef-V
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a deep skillet or Dutch oven, bring broth to boil over high heat; add frozen chicken breasts. Return to a boil, reduce heat, cover and simmer 16 minutes.
- Add pasta, stir, cover and simmer 8 minutes, stirring occasionally. Remove chicken, cool and shred.
- Increase heat to high and bring pasta to a boil. Add frozen vegetables, return to a boil, reduce heat, cover tightly and simmer 5 minutes or until vegetables are crisp tender.
- Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return pasta to skillet and place over medium heat. Add cream cheese, salt and reserved cooking water. Toss until cheese has melted. Add chicken, and cook 2 minutes to heat through, stirring frequently. Sprinkle with Parmesan cheese, green onions and black pepper.
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