Tag Archives: fettuccine

Fettuccine Alfredo with Spinach

22 Jun

012

Serves 6

Ingredients:

24 ounces dry fettuccini pasta
1 cup butter
3/4 pint heavy cream
salt to taste
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
black pepper
2-3 cups fresh spinach

Directions:

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan, melt butter into cream over low heat. Add salt and pepper. Stir in cheese over medium heat until melted; this will thicken the sauce. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Add one or two handfuls of fresh spinach and stir until it wilts. Serve immediately.

Fettuccine with Seared Tomatoes, Spinach, and Fresh Mozza

6 May

007

Ingredients
8 ounces uncooked fettuccine
Cooking spray
2/3 cup grape tomatoes, halved (about 10 large)
One small ball of Fresh Mozzarella (used BelGioioso)
3 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
4 garlic cloves, thinly sliced
1 (14.5-ounce) can unsalted diced tomatoes, undrained
3/4 teaspoon salt
3 ounces fresh baby spinach (about 3 cups)
Ground black pepper
1 Tsp Oregano flakes

Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Arrange tomato halves, cut sides down, in pan; cook 1 1/2 minutes or until seared. Stir tomatoes; cook 30 seconds. Remove tomatoes from pan; set aside.
3. Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally. Place canned tomatoes in a mini chopper or food processor; process until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.
4. Remove skillet from heat. Add spinach and , oregano and cooked pasta; toss well until spinach wilts slightly. Arrange about 1 1/3 cups pasta mixture in each of 4 shallow bowls. Divide the seared grape tomato halves evenly among the servings. Dollop about 2 table­spoons mozza cheese over each serving, and sprinkle with ground black pepper.