Easy Fettucine - recipes

Easy Fettucine - recipe

Ingredients:

1/4 cup butter or margarine (room temperature)
2 Tablespoons dried parsley
1 teaspoon dried basil
8 ounces cream cheese
Freshly ground pepper
2/3 cup boiling water
1/4 cup butter or margarine
1 clove garlic, minced
8 ounces fettucine (cooked al dente and drained)
3/4 cup grated Romano cheese

Directions:

Combine 1/4 cup butter, parsley, and basil in a medium bowl. Blend in cream cheese; season with pepper. Mix in water; blend thoroughly. Set bowl in large pan of hot water to keep warm. Melt remaining butter in large skillet over low heat. Add garlic and cook 1 to 2 minutes being careful not to burn. Add pasta and toss gently.  Sprinkle with one-half cup cheese and toss again. Transfer to serving platter and spoon sauce over top. Sprinkle with remaining cheese and serve immediately.

Servings:  4

.

ANGEL HAIR PASTA WITH SMOKED SALMON AND GOLDEN CAVIAR - Recipe

.

ANGEL HAIR PASTA WITH SMOKED SALMON AND GOLDEN CAVIAR

Serves 4 as an appetizer, 2 as a main dish

Ingredients

Extra-virgin olive oil
1/2 cup heavy cream
Freshly ground white pepper
Salt
8 ounces fresh angel hair or other thin pasta strands, or dried angel hair or other thin pasta strands
3 ounces thinly sliced smoked salmon, cut into thin julienne strips
2 ounces golden caviar (American whitefish roe), salmon roe, or good-quality imported caviar
1 tablespoon minced fresh chives or dill, or whole baby chervil leaves

Directions

Fill a pasta pot with water. Add a drizzle of the olive oil. Put the pot over high heat and bring the water to a full boil.
Meanwhile, pour the heavy cream into a large skillet. Add a few grinds of white pepper to taste. Just before you cook the pasta, bring the cream to a boil over medium-high heat and then remove the skillet from the heat and set aside.
Add a light sprinkling of salt to the boiling water. Add the pasta, stir briefly to separate the strands, and cook until the pasta is al dente, tender but still slightly chewy, following the suggested cooking time on the package. (Note that fresh pasta will cook more quickly than dried.)
Drain the pasta. Immediately rinse it quickly under hot running water and then drain again.
Add the pasta, still slightly dripping, to the hot cream in the skillet. Scatter in the smoked salmon strips. Return the skillet to medium heat and cook briefly, tossing with tongs or a pair of forks, just until the ingredients are thoroughly combined and the mixture is heated through. Scatter in half of the caviar and toss quickly again to combine. Taste the sauce and, if necessary, adjust the seasonings with a little salt and white pepper.
Divide the pasta among 4 warm appetizer plates or between 2 larger pasta plates or bowls, transferring it with tongs or forks and then spooning the remaining sauce from the skillet evenly over the servings. Garnish each serving with a little of the remaining caviar and a light sprinkling of chives or chervil.
Serve immediately.
  

Cheesy Salmon Pasta Alfredo - recipes

 

Cheesy Salmon Pasta Alfredo

Ingredients

16 ounces Classico® Creamy Alfredo Sauce
1 pound salmon fillets
1 lemon, juiced
1 tablespoon vinegar
1 teaspoon dried basil
1 teaspoon dried parsley
1 (16 ounce) package uncooked rotini pasta
1 (6 ounce) package shredded Parmesan cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
2. Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
3. Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
4. Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
5. Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.

Fusilli with Tomato Mozzarella Sauce - recipes

.
Fusilli with Tomato Mozzarella Sauce


Ingredients:

1 pound ripe plum tomatoes, halved
8 ounces Mozzarella cheese
1/2 cup fresh sliced basil
6 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 large garlic cloves, minced
1/4 teaspoon dried red pepper flakes
Pepper to taste
12 ounces fusilli pasta, cooked to package directions
1/4 cup pine nuts, toasted
Fresh basil leaves for garnish

Directions:

Cut tomatoes and cheese into 1/2-inch pieces and place in bowl. Mix in basil, olive oil, vinegar, garlic and red pepper flakes. Season with pepper. Let stand at room temperature 30 minutes.. Place drained pasta in a pot and add tomato mixture. Toss over low heat until cheese begins to melt.. Transfer pasta to platter or plates; sprinkle with pine nuts and garnish with basil leaves.

Serves: 4
 

Spence's Pesto Chicken Pasta - recipe

 
Spence's Pesto Chicken Pasta

Ingredients

1/2 pound linguine pasta
1 (8 ounce) skinless, boneless chicken breast, cut into small pieces
salt and ground black pepper to taste
3 tablespoons olive oil
6 whole garlic cloves
4 ounces fresh mushrooms, halved
6 ounces roasted red peppers, drained and chopped
1 (7.5 ounce) jar marinated artichoke hearts, drained and quartered
3 ounces fresh spinach leaves
1/4 cup prepared basil pesto, or to taste
1 tablespoon freshly grated Parmesan cheese, divided (optional)

Directions

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 linguine, 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 11 minutes. Drain well in a colander set in the sink.
While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

Nutritional Information

Amount Per Serving  Calories: 512 | Total Fat: 23.3g | Cholesterol: 35mg

.

Country Noodle Casserole - recipes

Country Noodle Casserole

Ingredients:

1/2 pound sliced bacon
16-ounce package very fine egg noodles
3 cups cottage cheese
3 cups dairy sour cream
2 cloves garlic, crushed
2 onions, mined
2 Tablespoons Worcestershire sauce
Dash liquid hot pepper seasoning
4 teaspoons salt
3 Tablespoons horseradish
1 cup grated Parmesan cheese
Extra sour cream

Directions:

Fry bacon until crisp; drain on paper towels and crumble. Cook noodles in boiling salted water until tender, according to package directions; drain well. Mix all remaining ingredients, except Parmesan cheese and extra sour cream, in a large bowl. Add noodles and bacon and toss with two forks until well mixed. Turn into a deep 3-1/2 quart buttered casserole. Cover and bake in a 350 degree oven for 30 to 40 minutes, or until heated through. Remove cover, sprinkle surface with 1/4 cup Parmesan cheese, broil until golden. Serve remaining Parmesan to sprinkle over each portion, and extra sour cream if you wish.

Note: This dish may be prepared ahead of time and cooked just before serving.

Serves: 12

BAKED MOSTACCIOLI - RECIPE

BAKED MOSTACCIOLI - RECIPE

Ingredients:

1 cup uncooked mostaccioli pasta
1/2 pound ground beef
2 Italian sausages, removed from casings
2 tablespoons each of chopped onion and green pepper
1 clove garlic, minced
1 cup canned tomatoes, diced
3 ounces tomato paste
1/2 cup water
2 tablespoons dried basil leaves
1/2 teaspoon salt
1 teaspoon dried oregano
dash sugar and black pepper
1 egg, slightly beaten
8 ounces ricotta cheese
1/4 cup Parmesan cheese
8 ounces shredded Mozzarella Cheese
1/4 cup Romano cheese

Directions:

Cook mostaccioli until al dente in boiling salted water.
Drain and set aside. In skillet, combine meat, sausages, onion, green pepper and garlic. cook breaking up meat, until meat is browned. Drain off fat. To the meat, add all remaining ingredients, except egg and cheeses. Bring meat sauce to a boil. Reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally. meanwhile, combine egg and cheeses. To assemble, stir cooked pasta into meat sauce.
Place half in 1 quart buttered baking dish. Spread cheese mixture evenly over the top. cover with remaining pasta.
Top with mozzarella cheese and 1/4 cup Romano cheese.
Bake, covered, at 350 for 30 to 35 minutes or until cooked through.

Yield: 4 Servings

Category: Main Courses, Pasta, Casseroles
 

FRIED RAVIOLI - recipe

FRIED RAVIOLI

Ingredients

1/2 pound frozen beef or cheese ravioli
1 tablespoon salt
3 beaten eggs

2/3 cup plain bread crumbs
2/3 cup grated Parmesan cheese
2 cloves garlic, finely chopped
¼ cup fresh curly parsley, chopped
½ teaspoon salt
¼ teaspoon ground black pepper

½ cup mild olive oil, or more if needed

Marinara Sauce

Directions:

Boil 4 quarts water and add salt. Add the ravioli and boil until the ravioli are tender. Drain gently. Beat the eggs in a large bowl, and add about half the drained ravioli to the egg mixture at a time.
In shallow bowl, mix the bread crumbs, cheese, garlic, parsley, and salt and pepper. With a slotted spoon, lift the ravioli one at a time out of the egg mixture, and coat well in the bread crumbs. Lay breaded ravioli on waxed paper. Continue until all are breaded.
In large skillet, heat olive oil until hot. Add several coated ravioli to the hot oil, and fry until golden brown on both sides, 2 to
3 minutes. Remove to paper towel to drain.Transfer to a large platter with bowl of marinara sauce in the middle for dipping, or serve garnished with Parmesan cheese. Serve while still warm. Makes about 1 ½ dozen.

NOTE: This is a great appetizer, or can even be served as meal. A delicious Italian classic; it continues to delight the body and soul. Serve with your favorite marinara sauce, or just plain, with lots of fresh grated Parmesan cheese.

BEEF & ARTICHOKE FETTUCCINE RECIPES

BEEF & ARTICHOKE  FETTUCCINE

Ingredients:

8 ounces uncooked fettuccine - spinach fettuccine is best
1 jar (6 ounces) marinated artichoke hearts, cut in half
and reserve marinade
1 small onion, finely chopped (about 1/4 cup)
1 cup half-and-half
1/2 cup grated parmesan cheese
2 cups cooked roast beef ( 8 ounces) cut into julienne strips freshly ground pepper 1/3 cup chopped toasted pecans

Directions:

Cook fettuccine as directed on package. While fettuccine is cooking, heat reserved marinade in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes, stirring occasionally. Stir in half-and-half; heat until hot. Stir in Parmesan cheese, artichoke hearts and beef. Heat until hot. Drain fettuccine; stir into sauce and toss with 2 forks.
Sprinkle with pepper and pecans.

Yield: 6 Servings

CHICKEN & ASPARAGUS LASAGNA - recipes

CHICKEN & ASPARAGUS LASAGNA

Ingredients:

4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese

Directions:

Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese.
Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Toping of red sauce and sprinkle with Parmesan cheese.

MARINARA SAUCE:

Ingredients

1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 to 1 tsp. Sugar
2 C. Chicken Stock

Sauce Directions:

In a quart sauce pan saute onions and carrots in butter.
Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.

Linguine with Camembert, Tomato and Basil - Recipes

Linguine with Camembert, Tomato and Basil  - Recipes

Ingredients

5 Roma tomatoes, cut into small cubes
1/2 pound ripened Camembert cheese, remove rind and cut into small pieces
1 cup fresh basil leaves, cut into strips
3 cloves garlic
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound linguine, cooked to package directions

Directions

1. Combine all ingredients except linguine. Let sit at room temperature in a covered bowl for 3 hours.
2. Drain pasta and, while still hot, pour sauce over and toss. Serve immediately.

Serves: 4

PASTA SALAD W/ TOMATO AND BASIL - Recipes

PASTA SALAD W/ TOMATO AND BASIL 

Ingredients

10 ounces small shell pasta, cooked and well drained
6 medium chopped plum tomatoes (juices reserved)
1 bunch minced scallions
4 crushed garlic cloves
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
Salt
Freshly ground black pepper
1 cup chopped olives
1/2 cup freshly grated Parmesan cheese

Directions

Combine all of the ingredients in a large bowl. Serve immediately at room temperature, or cover and refrigerate for up to 24 hours before serving.

Yield: 8 servings

Turkey Ragu with Fontina and Parmesan - Recipes

Turkey Ragu with Fontina and Parmesan - Recipes

Ingredients
1 (16 ounce) package elbow macaroni
1 tablespoon olive oil
1 sweet onion (such as Vidalia®), diced
3 cloves garlic, minced
1 pound lean ground turkey
1 (14.5 ounce) can canned diced tomatoes with their juice
1 (14.5 ounce) can canned crushed tomatoes
2 tablespoons dried parsley
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 cup grated fontina cheese
1/2 cup grated Parmesan cheese
3 tablespoons grated Parmesan cheese

Directions

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 macaroni, 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.
Heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent and slightly brown, about 10 minutes. Reduce heat to low and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top.

Amount Per Serving Calories: 421 | Total Fat: 13.2g | Cholesterol: 64mg

LINGUINI WITH ASPARAGUS & PESTO - recipe

LINGUINI WITH ASPARAGUS & PESTO - recipe

INGREDIENTS:

1 pound fresh asparagus
3 fresh basil leaves (or dash of dry)
1/4 cup grated parmesan cheese
1/4 cup chopped pecans or walnuts
1 small clove raw garlic
1/4 tsp. salt
3 tbsp. olive oil
8 ounces Linguini

DIRECTIONS:

Cook spaghetti al dente and drain. Add one tbsp. olive oil to hot drained Linguini. Place remaining oil and asparagus and all other ingredients in blender. Blend smooth and serve over linguini.

Fettuccine Alfredo with Broccoli - recipe [19-5-17]

Fettuccine Alfredo with Broccoli - recipe

Ingredients:

8 Tablespoons olive oil
1 package (8 ounces) broccoli florets, cooked
2 large onions, minced
1 clove garlic, minced
2/3 cup whipping cream
1 pound fettuccine, cooked
3/4 cup grated Parmesan cheese
Salt
Pepper

Directions:

Heat oil in non-aluminum skillet over medium high heat. Add broccoli and saute. Remove broccoli with slotted spoon and set aside. Add onions to oil and saute until golden. Add garlic and cook one additional minute. Stir in cream. Increase heat and boil until sauce is reduced by one-third. Add cooked fettuccine, broccoli, one-half cup Parmesan cheese, salt, and pepper. Toss thoroughly. Sprinkle remaining Parmesan on top. Serve immediately.

Servings: 4 - 6

Mushroom Fettuccine Recipe

Mushroom Fettuccine Recipe

Ingredients:

1 garlic clove, pressed
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 pound mushroom caps, sliced
1 pound fettuccine
3 tablespoons unsalted butter
1/2 to 1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
salt and pepper, to taste

Directions:

Saute the garlic in olive oil for two minutes. Add 1 tablespoon butter and mushrooms, and cook until tender. Cook fettuccine in boiling, salted water for 10 to 12 minutes or until tender. Drain. Melt 3 tablespoons butter in a pan and toss noodles in it. Add mushroom mixture and 1/2-cup heavy cream. More cream can be added if the mixture seems too dry. Top with cheese and salt and pepper, to taste.

Serves: 4 - 6

Roasted Veggie Pasta - Recipes

Roasted Veggie Pasta - Recipes

Ingredients

1/4 pound fresh asparagus
2 red bell pepper, sliced
1/4 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
1/2 tomato, quartered
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese
2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
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. Toss with Parmesan cheese, tapenade and roasted vegetables.

Chicken Tortellini - Recipes

Chicken Tortellini - Recipes

Ingredients:

1 (8-ounce) package fresh cheese tortellini
4 ounces Monterey Jack cheese, sliced
4 boneless, skinless chicken breasts, cut into
bite-sized pieces
Flour
1/3 cup stick margarine
1 onion, chopped
1 (10- to 14-ounce) can chicken broth
1 (4-ounce) can mushrooms, drained
2 chicken bouillon cubes
1 teaspoon sugar
4 ounces Monterey Jack cheese, shredded or cubed
1/2 cup sour cream

Directions:

Place the tortellini in a 9x11-inch baking dish sprayed with nonstick cooking spray. Layer with the sliced cheese. Coat the chicken on all sides with flour. Saute the chicken in the margarine in a skillet until light brown. Spoon the chicken over the prepared layers using a slotted spoon, reserving the pan drippings.
Saute the onion in the reserved pan drippings until tender. Add the broth, mushrooms, bouillon cubes and sugar. Bring to a boil and boil for 5 minutes, stirring occasionally. Add the shredded cheese and stir until melted. Stir in the sour cream. Pour the mushroom mixture over the prepared layers. Bake, covered with foil, at 275 degrees for 45 minutes. You may prepare up to 2 days in advance and store, covered, in the refrigerator. Bake at 300 degrees for 45 minutes.

Note: The use of reduced-fat cheese and light sour cream will lower the fat grams and calories without sacrificing the flavor.

Servings: 6

Roasted Veggie Pasta - Recipes

Roasted Veggie Pasta - Recipes

Ingredients

1/4 pound fresh asparagus
2 red bell pepper, sliced
1/4 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
1/2 tomato, quartered
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese
2 tablespoons tapenade

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
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. Toss with Parmesan cheese, tapenade and roasted vegetables.

Prosciutto and Asparagus Pasta - Recipes [4-2-17]

Prosciutto and Asparagus Pasta

Ingredients:

1/2 pound fresh asparagus spears or 1 (10-ounce) package frozen asparagus spears
4 ounces prosciutto ham, thinly sliced and cut into 1-inch strips (see Note)
3/4 cup freshly-grated Parmesan cheese
1/2 cup sour cream
1/4 cup dry white wine
1/4 cup butter (1/2 cube), melted
1/2 pound linguine or fettuccine

Directions:

In a medium saucepan, steam or boil asparagus until crisp-tender. Drain and cut into bite-sized pieces.

In a medium bowl, combine asparagus and prosciutto. In a large bowl, combine cheese, sour cream, wine and butter. Mix well. Add asparagus-prosciutto mixture.

Cook pasta according to package directions. Drain well, but do not rinse. Transfer pasta to a warm serving platter and toss with sauce. Sprinkle with additional Parmesan, if desired. Serve immediately.

Note: Prosciutto is a cured ham that is available at specialty markets and delicatessens. Garnish with strips of sun-dried tomatoes.

Serves: 4