Fettuccine Al Fresco Recipes

PASTA FRESCA

Steps:

• Assign 1 guest to pit the olives and another to dice the tomatoes.
• Bring 12 cups of water and 1 teaspoons of salt to a boil in a large pot.
• At the same time, in another large pot over medium-high heat, add 1/4 cup olive oil along with the garlic, shallots, and walnuts. Stir occasionally for 6 minutes, or until they just begin turning golden.
• Add the basil and stir for 30 seconds (to release their flavors).
• Add tomatoes, olives, remaining salt, pepper, chile pepper, and remaining 1/4 cup of olive oil. Cook for 10 minutes, stirring occasionally. Add yellow cherry tomatoes at the end.
• While sauce is simmering, add pasta to the boiling water. Cook according to package directions.
• Warm the second loaf of bread in a preheated 325 degrees F oven.
• Drain pasta. Add pasta to sauce in pot. Toss thoroughly. Put pasta pot directly on the table, or transfer to a large pre-warmed serving bowl.
• Serve with Parmesan. Don't forget the bread in the oven!

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• 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, pepper and garlic salt. 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. Serve immediately.

QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

PASTA AL FRESCO

Steps:

• I prepare all vegetables and keep them in storage containers in fridge. I roast large garlic heads by drizzling with olive oil and wrap in heavy foil ( I sometimes add a favorite herb before wraping to increase flavor). I roast in 325 oven for about an hour and half.(usually when I bake potatoes I include several foil packages) this keeps in fridge for quite awhile if packaged well. I a large skillet over med heat I add to 1/2 of olive oil the vegetables and saute till crisp tender. Adding 4 of the garlic cloves (just squeeze out the garlic it is a wonderful paste) and toss well. set aside and add the remainder of the the oil and garlic to skillet. toss till heated well and then toss with half the cheese transfer to pasta bowls. I put the veggies back in the hot skillet and toss with 1/3 of remaining cheese. top pasta and finish with remainder cheese. this dish changes with each veggie change or herb added Be creative !