Greek Florentine Fettuccine Food

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GREEK FETTUCCINE



Greek Fettuccine image

Spinach fettuccine is served with a quick sauce of tomatoes and feta cheese.

Provided by tidewrinkle

Categories     World Cuisine Recipes     European     Greek

Time 25m

Yield 4

Number Of Ingredients 6

1 (16 ounce) package spinach fettuccine pasta
1 ½ cups chopped fresh tomatoes
1 tablespoon chopped fresh mint
¼ cup chopped black olives
¾ cup crumbled feta cheese
1 pinch salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Place the tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer. Stir in the feta cheese, and allow to melt slightly.
  • Place the spinach fettuccine into a serving bowl, and toss with the tomato mixture. Season to taste with salt and black pepper.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 65.2 g, Cholesterol 25 mg, Fat 9.5 g, Fiber 4.3 g, Protein 17.5 g, SaturatedFat 4.3 g, Sodium 650.8 mg, Sugar 4.5 g

STEAK FLORENTINE



Steak Florentine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

2 large garlic cloves, halved
3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2- to 1 3/4-inches thick)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 lemon, halved
2 teaspoons olive oil
Grilled Vegetables, recipe follows
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1 pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Steps:

  • Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
  • Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
  • Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
  • Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
  • Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 10 servings

Number Of Ingredients 12

1 pound penne
Salt
4 whole boneless, skinless chicken breasts, cut into bite-size chunks
Ground pepper
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving

Steps:

  • Cook the pasta according to package directions in lightly salted water. Drain and set aside.
  • Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
  • Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
  • Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
  • Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Provided by Tyler Florence

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

3 cups 00 flour or unbleached all-purpose, plus more for dusting
1 teaspoon salt
3 eggs plus 2 yolks
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 tablespoon water
Cornmeal, for dusting
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
  • To prepare Alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the Alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

FETTUCCINE FLORENTINE



Fettuccine Florentine image

It is unbelievable that this dish is low fat because it is so good! Use as meatless main course or as a side dish.

Provided by Marie

Categories     < 30 Mins

Time 30m

Yield 3 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup 1% low-fat milk
1/2 cup chicken broth
2 tablespoons reduced fat romano cheese
1 (10 ounce) package frozen chopped spinach
12 ounces linguine or 12 ounces fettuccine pasta

Steps:

  • Melt butter, stir in flour and salt& pepper.
  • Add milk and broth.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Stir in cheese.
  • Add spinach which has been thawed and squeezed to drain.
  • Heat through.
  • Add to pasta which has been cooked per package directions.

Nutrition Facts : Calories 570.4, Fat 11.2, SaturatedFat 6, Cholesterol 24.4, Sodium 487.1, Carbohydrate 95.5, Fiber 6.7, Sugar 7.2, Protein 22.5

GREEK FLORENTINE FETTUCCINE



Greek Florentine Fettuccine image

You can substitute frozen spinach for the fresh spinach, but I think fresh is the best. Also if you like things a bit spicy, try adding 1/4 tsp. cayenne pepper or 1/2 tsp. crushed red pepper. Another recipe from Brenda Walsh. Posted for ZWT 4.

Provided by Enjolinfam

Categories     One Dish Meal

Time 45m

Yield 8 1 cup servings

Number Of Ingredients 16

1 medium onion, finely minced
1 tablespoon olive oil
3 fresh garlic cloves, minced
2 cups canned tomatoes, diced
2 tablespoons lemon juice
1 cup vegetable broth
1 teaspoon salt
11 teaspoons basil
1/2 teaspoon oregano
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon mckay's vegan chicken seasoning (this is a vegan chicken seasoning but if you aren't vegetarian you can use regular chicken seasoning)
5 cups fresh spinach, chopped
1 cup black olives, sliced
1/2 lb fettuccine, uncooked

Steps:

  • Cook pasta in boiling salted water until tender. Drain and set aside.
  • While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until onion is clear.
  • Add remaining ingredients except for spinach, olives and pasta. Simmer for 15-20 minutes.
  • Add fresh spinach and cook for an additional 5 minutes.
  • Stir in olives and serve over fresh, hot pasta.

Nutrition Facts : Calories 168.2, Fat 4.9, SaturatedFat 0.8, Cholesterol 23.9, Sodium 535.8, Carbohydrate 26.8, Fiber 2.8, Sugar 2.9, Protein 5.5

CREAMY RIGATONI FLORENTINE



Creamy Rigatoni Florentine image

Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.

Provided by Colleen

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package rigatoni pasta
2 tablespoons olive oil
2 pounds boneless chicken, cubed
¼ cup sliced fresh mushrooms, or more to taste
3 cloves garlic, chopped
1 (26 ounce) jar spaghetti sauce
1 pint half-and-half
1 teaspoon Italian seasoning, or to taste
1 (10 ounce) package fresh spinach, chopped
1 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan cheese, or more to taste
8 leaves fresh basil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
  • Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
  • Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
  • Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g

PASTA FLORENTINE



Pasta Florentine image

Even spinach haters will eat this. Make it gourmet by using fresh mushrooms and spinach. If you use the fresh spinach, sauté only for a minute before adding sauce.

Provided by wildheart

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces uncooked pasta
10 ounces frozen chopped spinach, thawed
1 teaspoon minced garlic
1 1/2 cups spaghetti sauce
1 tablespoon margarine or 1 tablespoon butter
4 ounces mushrooms, drained
1 cup mozzarella cheese, shredded

Steps:

  • Cook and drain pasta.
  • While pasta is cooking, melt margarine or butter in large pan.
  • Toss in garlic.
  • Squeeze spinach dry, and toss in pan with garlic.
  • Heat.
  • Add mushrooms and sauce.
  • Heat over very low while pasta cooks.
  • Mix drained pasta in with sauce and spinach.
  • When heated through, sprinkle with cheese and heat until cheese melts.
  • Delicious with garlic bread.

FLORENTINES



Florentines image

Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift

Provided by Katy Gilhooly

Time 45m

Yield Makes 20

Number Of Ingredients 9

50g salted butter
50g light muscovado sugar
50g golden syrup
50g plain flour
50g glacé cherries, chopped
75g flaked almonds
50g pistachios, chopped
2 oranges, zested
175g dark chocolate

Steps:

  • Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
  • Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
  • Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

CHICKEN BREAST FLORENTINE WITH FETTUCCINE ALFREDO - LUBY'S



Chicken Breast Florentine With Fettuccine Alfredo - Luby's image

This is a Luby's Cafateria recipe, I found it and put it here for safe keeping... Cook time is inaccurate, I have no clue...

Provided by rusted_essence

Categories     Chicken Breast

Time 2h

Yield 8 serving(s)

Number Of Ingredients 26

2 (10 ounce) packages thawed frozen leaf spinach (10-oz. each (squeezed dry)
1/3 cup shredded mozzarella cheese
3 tablespoons grated parmesan cheese
2 tablespoons sour cream
1 tablespoon Italian salad dressing mix, plus
1 1/2 teaspoons Italian salad dressing mix
1/2 teaspoon garlic powder
8 boneless skinless chicken breast halves
1 1/2 cups milk
1 extra-large egg (extra-large)
2 cups fine dry breadcrumbs
2 tablespoons Italian salad dressing mix
1 cup all-purpose flour
8 large fresh spinach leaves (veins removed)
8 slices mozzarella cheese (1/2-oz. each)
8 slices American cheese (1/2-oz. each)
1/2 lb dry fettuccine pasta
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
1/4 lb mushroom (sliced)
1 small garlic clove (minced)
1 cup whipping cream
1/4 cup grated parmesan cheese
1 tablespoon seasoning salt
1 tablespoon chopped parsley

Steps:

  • For filling, combine ingredients and mix well.
  • For chicken, cut each piece in half horizontally into 2 pieces.
  • of equal thickness. Place bottoms in a shallow baking pan in a single layer.
  • Top each with about 1/3 cup spinach mixture, spreading almost to edge.
  • Place tops over filling, pressing together at edge. Freeze 30 minutes.
  • Heat oven to 350 degrees. Lightly grease shallow baking pan large enough.
  • to hold chicken in a single layer.
  • In a shallow bowl, whisk together the milk and egg until well blended.
  • In a separate shallow bowl, mix bread crumbs and dressing mix.
  • Coat chicken with flour, shaking off excess. Dip into milk mixture, then into.
  • crumb mixture, coating evenly and pressing crumb mixture into chicken.
  • Place in baking pan. Bake 25 minutes or until cooked through.
  • Top with spinach leaves and cheese slices. Continue baking 1 minute.
  • For fettucine, cook pasta according to package directions,.
  • adding salt to water. Drain.
  • In a medium saucepan, melt butter. Add mushrooms and garlic.
  • Cook, stirring frequently, about 5 minutes or until mushrooms are tender.
  • Add cream, cheese, seasoned salt, and parsley. Heat through. Pour over hot.
  • pasta to coat evenly. Serve with chicken. Makes 8 servings.

Nutrition Facts : Calories 765.7, Fat 34.8, SaturatedFat 19.1, Cholesterol 216.7, Sodium 1036.9, Carbohydrate 56.9, Fiber 4.2, Sugar 3.1, Protein 55.9

BEEF FLORENTINE



Beef Florentine image

This is a recipe my Mother made often. The teenagers around my house inhale it. I usually saute the onion in a little butter before adding it to the dish and I microwave the spinach.

Provided by Sarah Boothe

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 cups medium egg noodles
1 ½ pounds ground beef
2 cloves garlic, chopped
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
2 (8 ounce) cans tomato sauce
½ cup water
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) container cottage cheese
¼ cup chopped onion
2 tablespoons grated Parmesan cheese
8 ounces shredded mozzarella cheese

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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles.
  • In a medium bowl, combine spinach, cottage cheese, onion, and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture.
  • Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted.

Nutrition Facts : Calories 574 calories, Carbohydrate 17.2 g, Cholesterol 136.9 mg, Fat 39.4 g, Fiber 3.1 g, Protein 37.7 g, SaturatedFat 17.6 g, Sodium 1110 mg, Sugar 4.4 g

WEEKNIGHT CHICKEN FLORENTINE PASTA



Weeknight Chicken Florentine Pasta image

This dish is so fast to make, and is company worthy. For faster preparation- wilt the spinach at the same time you drain the pasta. You can also take three regular chicken breasts and cut them in half.

Provided by thedailygourmet

Categories     Chicken Pasta

Time 30m

Yield 6

Number Of Ingredients 14

1 pound fettuccine
6 (4 ounce) thin boneless, skinless chicken breasts, cut in half
1 teaspoon cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons unsalted butter
½ cup diced onion
2 tablespoons chopped sun-dried tomatoes
2 cloves minced garlic
¼ cup dry white wine (such as Pinot Grigio)
1 cup shaved Parmesan cheese, plus more for garnish
¾ cup heavy cream
½ cup 1% milk
1 (8 ounce) package fresh spinach

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
  • Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
  • Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
  • To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.

Nutrition Facts : Calories 633.6 calories, Carbohydrate 61.5 g, Cholesterol 127.1 mg, Fat 25.1 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 14 g, Sodium 527.1 mg, Sugar 4 g

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Drain well. Melt butter and oil in a heavy nonstick pan over medium high heat. saute garlic 2-3 minutes, until soft. Stir in spinach and cook 1 minute, stirring. Add pasta and milk to spinach …
From bigoven.com


FETTUCCINE ALLA GRECA (GREEK STYLE FETTUCCINE) - SUGARLOVESPICES
Get a large pot of salted water on boil. In a medium saute pan, drizzle in oil and bring to low to medium heat. Toss in minced garlic and onion and saute for 2 minutes.
From sugarlovespices.com


FOODS OF FLORENCE - CURIOUS PROVENCE
Lampredotto is particularly a local speciality for Florence. It is the fourth and final stomach of a cow, slow-cooked with tomato, onion, parsley, and celery. Both tripe and …
From curiousprovence.com


FETTUCCINE FLORENTINE RECIPE - FOOD NEWS
Mushroom Florentine Pasta Recipe. Set aside. Then in a large skillet, heat olive oil over medium-high heat. When oil ripples, add sliced mushrooms, and sauté, followed by minced garlic, and …
From foodnewsnews.com


FOODS YOU MUST TRY IN FLORENCE, ITALY - CULTURE TRIP
Of course, this list kicks off with Florence’s most famous dish, bistecca alla Fiorentina, or Florentine steak. It’s a large t-bone cut weighing anywhere from 1kg-4kg (2lb …
From theculturetrip.com


AUTHENTIC PASTA DISHES TO TRY IN FLORENCE (AND WHERE TO FIND THEM)
One highly recommended place to try truffle-infused pasta dishes is at the Osteria de’ Pazzi, a relaxed little restaurant run by a married couple who are prone to occasional …
From eatingeurope.com


CREAMY CHICKEN FLORENTINE PASTA RECIPE | ALLRECIPES
Directions. Step 1. Preheat the oven to 350 degrees F (175 degrees C). Advertisement. Step 2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, …
From allrecipes.com


BAKED FETTUCCINE WITH PERCH FLORENTINE RECIPE - IFOOD.TV
The baked fettucine with perch florentine is a fish and pasta preparation with spinach and cheese. Filling and mild, the baked fettucine with perch florentine is a complete one dish …
From ifood.tv


PASTA FLORENTINE (VEGETARIAN) - KYLEE COOKS
Make the sauce. Heat butter or olive oil in a Dutch oven or very large skillet over medium-high heat. Saute onion 5 minutes or until just brown. Add garlic, and cook about 1 …
From kyleecooks.com


RECIPE DETAIL PAGE | LCBO
Fettuccine Florentine with Chicken and Glazed Cranberries. Holiday 2009. By: Marilyn Bentz-Crowley . Pure comfort food on a wintery day, this saucy pasta is also interesting enough for …
From lcbo.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
Nutrient Quantity; Energy (kCal) 490.3853: Total fats (g) 19.3708: Carbohydrates (g) 70.2233: Protein (g) 18.1007: Vitamin D (D2 + D3) (g) 0.0000: Phosphorus, P (mg)
From cosylab.iiitd.edu.in


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