FETTUCCINE WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
- Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.
FETTUCCINE WITH MUSHROOMS AND TOMATOES
To perk up a plate of fettuccine, Phyllis Schmalz Eismann of Kansas City, Kansas gets saucy with mushrooms. "I can toss this dish together in 30 minutes on a busy weeknight. And it's elegant enough to serve as a vegetarian entree for guests."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and green pepper in oil for 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., In a small bowl, combine the flour, milk, salt and pepper until smooth; gradually stir into mushroom mixture. Add tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses. Drain fettuccine; toss with sauce.
Nutrition Facts : Calories 387 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 662mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 5g fiber), Protein 23g protein.
MUSHROOM PASTA SALAD WITH CHERRY TOMATOES
This is a light, refreshing salad that can be used as a side or a main dish. It's easy to fix. Great for a picnic or carry in. Note: Prep time does not include marinate time. Adapted from a recipe in Pasta Cooking
Provided by Kathy W
Categories Salads
Time 25m
Number Of Ingredients 10
Steps:
- 1. Place sliced mushrooms in a large bowl.
- 2. Whisk together all of the dressing ingredients. Add to mushrooms and gently mix to coat. Cover with plastic wrap and allow to marinate at least 1 hour.
- 3. Cook pasta according to package directions. Rinse with cold water and drain.
- 4. Add cold pasta and halved cherry tomatoes to mushrooms and lemon dressing. Mix well to coat. Serve at room temperature or chill if you prefer.
FETTUCCINE WITH MUSHROOMS AND CHERRY TOMATOES
While sifting through my recipe clippings, I came across this yummy dish I had not made in years. It has a rich, but not heavy, creamy sauce chock full of tasty things I almost always have on hand : cream cheese, ham, cherry tomatoes, mushrooms. The sauce is rather thin in consistency, if you prefer a thicker sauce you may either add more Parmesan cheese or let it sit and thicken off the heat a bit as the pasta cooks.
Provided by HeatherFeather
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken broth and garlic in a medium saucepan and bring to a boil.
- Add mushrooms and onions, reduce heat and simmer, uncovered, for 3-5 minutes or until the mushrooms are tender.
- Add the cream cheese chunks and the ham, stirring and cooking until the cheese has melted over mediumm-low heat(keep an eye on this or your sauce will burn), about 5 minutes.
- Add tomatoes and stir, cooking just long enoguh for them to heat through, about 5 minutes or so.
- Remove from the heat and stir in the Parmesan cheese and the white pepper; return to heat on low and keep stirring until cheese has blended and melted -- adding more if you prefer a thicker sauce.
- Give it a taste test and add salt and a bit of dried hot red pepper flakes (or cayennne pepper if you prefer), more pepper if you like.
- Toss the sauce together with the fresh hot drained pasta and serve immediately.
Nutrition Facts : Calories 439.3, Fat 14, SaturatedFat 7.2, Cholesterol 107.9, Sodium 707.9, Carbohydrate 53.4, Fiber 0.8, Sugar 1.5, Protein 24.8
PASTA WITH MUSHROOMS, TOMATOES & SPINACH
This Pasta with Mushrooms, Tomatoes and Spinach is made with whole-wheat pasta, tossed with a simple white wine sauce, and is ready to go in less than 30 minutes.
Provided by Ali
Time 30m
Number Of Ingredients 11
Steps:
- Cook pasta in a large stockpot of generously-salted boiling water according to package instructions. Drain, once it reaches al dente.
- While the pasta water is coming to a boil, melt butter in a large saute pan over medium-high heat. Stir in mushrooms mushrooms and season with a pinch of salt and pepper. Saute for 4-5 minutes until they are browned around the edges and cooked through, stirring occasionally. Transfer mushrooms to a separate plate, and return saute pan to the heat.
- Add olive oil to the pan and heat for 30 seconds, or until shimmering. Add the onion and saute for 3-4 minutes, or until mostly soft, stirring occasionally. Stir in tomatoes and garlic and a few generous pinches of salt and pepper, and saute for an additional 2-3 minutes, stirring occasionally. Add in wine, and stir to combine, being sure to scrape up any browned bits on the bottom of the pan. Add in the spinach one handful at a time, stirring it in and waiting 1 minute or so until it is slightly wilted before adding the next batch.
- Once the spinach is wilted and the pasta is cooked and drained, pour the vegetable mixture in with the pasta and stir to combine. Serve warm, garnished with optional toppings if desired.
GARLIC SHRIMP FETTUCCINE WITH TOMATOES AND MUSHROOMS
This easy weeknight pasta dish will become your new favorite. Delicious shrimp pasta to feed a crowd!
Provided by Tania
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package directions, until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons olive oil to medium heat. Cook shrimp, about 2 minutes per side, and season with salt and pepper to taste. Transfer to a plate and set aside.
- On the same skillet, heat remaining 2 tablespoons of olive oil. Add garlic and sliced mushrooms. Cook until fragrant, about 2-3 minutes. Return cooked shrimp to the pan. Add the white wine and cook until somewhat reduced.
- Transfer the cooked pasta to skillet. Add butter, and toss with tongs to let the butter melt and coat everything. Season with salt and pepper to taste.
- Toss pasta with tomatoes and parsley until combined. Adjust seasonings if needed.
- Serve with more parsley for garnish and lemon wedges (optional). Enjoy!
SPINACH AND CHERRY TOMATO PASTA
This delicious tasting Spinach and Cherry Tomato Pasta is a simple dinner recipe made with fresh ingredients guaranteeing great flavors in every bite.
Provided by Rae
Categories Dinner Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil. Add the bouillon cube and stir until the cube melts. Add pasta to pot and cook according to directions on the package.
- While the pasta cooks, heat olive oil in a skillet and add the garlic. Fry the garlic for 30 seconds then add the cherry tomatoes and chopped basil.
- Sautee the cherry tomatoes for 1 minute, then add chopped spinach. Gently stir the spinach till they wilt down.
- Add 1/4 cup of the pasta water into the mix.
- Then add the cooked pasta along with black pepper, red pepper flakes and some salt then stir everything together. Check the pasta for salt and add a more if needed.
- Serve with grated parmesan cheese on top if you want. Totally optional.
Nutrition Facts : Calories 280 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 9 grams fat, Fiber 5 grams fiber, Protein 11 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 812 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHERRY TOMATO AND MUSHROOM SAUTE
Lovely side dish, but I like it for lunch over toasted French bread and sometimes sprinkle with whatever cheese we have around.
Provided by Derf2440
Categories Lunch/Snacks
Time 13m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large nonstick frypan, melt margarine over medium high heat, cook garlic and mushrooms, shaking pan, for 3 minutes.
- Add tomatoes, oregano and thyme, cook for 3 to 5 minutes or until tomatoes are heated throough and mushroom are tender.
- (Can be prepared an hour or two in advance and reheated).
- Sprinkle with parsley, season with salt and pepper to taste.
Nutrition Facts : Calories 36.4, Fat 2.1, SaturatedFat 0.4, Sodium 28.1, Carbohydrate 3.6, Fiber 1.1, Sugar 2.1, Protein 1.8
PASTA WITH CHICKEN, TOMATO AND MUSHROOMS
An easy pasta recipe with chicken, tomato and mushrooms.
Provided by Anina
Categories Main Dish
Yield 4 people
Number Of Ingredients 12
Steps:
- Heat the olive oil in a saucepan and brown the chicken. Set aside.
- In the same pan, saute the chili, garlic, thyme and mushrooms. Saute for 4 minutes.
- Add the tomatoes, cover and simmer for 15 minutes.
- Lastly add the cream and chicken and allow to simmer for 5 more minutes.
- Serve with cooked pasta, parmesan and fresh basil.
PASTA WITH BROCCOLI, MUSHROOMS, TOMATOES AND PARMESAN CHEESE
A simple yet fabulous dish with fresh vegetables and pasta served with a buttery sauce and Parmesan cheese.
Provided by Creative Culinary
Categories Pasta, Potatoes, Rice & Grains
Time 35m
Number Of Ingredients 10
Steps:
- Simmer broccoli in approximately 2 quarts of salted hot water for a few seconds.
- Add uncooked spaghetti and cook for 8 minutes.
- Put mushrooms and tomatoes in the bottom of a large serving bowl.
- Drain broccoli and spaghetti in colander and put on top of vegetables in bowl and let them sit for a minute or two.
- Add Parmesan, butter,, lemon juice, salt and pepper; toss together and serve with some additional Parmesan grated on top and fresh lemon sections.
Nutrition Facts : ServingSize 1 8, Calories 373 kcal, Carbohydrate 36 g, Protein 13 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 56 mg, Sodium 557 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 7 g
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