Fettuccine With Sunchokes And Herbs Recipes

FETTUCCINE WITH SUNCHOKES AND HERBS

Fettuccine with Sunchokes and Herbs image

Provided by Florence Fabricant

Categories dinner, easy, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 tablespoons extra virgin olive oil
1/3 cup thinly sliced shallots
2 cloves garlic, sliced thin
1/2 cup niçoise olives, pitted
1 pound sunchokes, scrubbed and sliced 1/4-inch thick
Salt
10 ounces fresh fettuccine
Leaves from 3 branches fresh rosemary
2 teaspoons fresh thyme leaves
1/4 cup coarsely chopped flat leaf parsley leaves
Black pepper
1 1/2 ounces Parmigiano-Reggiano, grated

Steps:

Heat 2 tablespoons oil in a 12-inch skillet. Add shallots and garlic and sauté on medium until they are soft but not brown. Add remaining oil, olives and sunchokes and sauté, stirring, 5 minutes. Season with salt. Cover pan and cook about 15 minutes more, stirring once or twice, until sunchokes are tender.
Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta until al dente, about 4 minutes. Remove 1 cup pasta water. Drain pasta.
Add 1/2 cup pasta water, the rosemary and thyme to the skillet. Stir. Add drained pasta to skillet and using tongs or a large spoon, fold all the ingredients together. Add additional pasta water if needed to keep mixture moist. Add parsley. Season with salt and pepper. Serve with cheese.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 14 grams, Carbohydrate 63 grams, Fat 20 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 564 milligrams, Sugar 12 grams

FETTUCCINE WITH HERBS, BUTTER AND CREAM

Fettuccine with Herbs, Butter and Cream image

Provided by Food Network

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 5

Ingredients

8 ounces homemade fresh fettuccine
1/2 cup heavy cream
3 tablespoons butter
3 to 4 tablespoons mixed chopped fresh herbs such as tarragon, chives or Italian parsley
Salt and pepper

Steps:

Bring 2 quarts water to a boil with 1 tablespoon salt. Meanwhile, in a saucepan place the heavy cream and butter. Simmer over low heat for a minute or until slightly reduced and then season with salt and pepper. Keep warm over low heat. To the pot of boiling water, add the fettuccine, and bring water back to a boil. If pasta has just been made, cook for a few seconds after water returns to a boil, other wise cook until just slightly firmer than al dente, about 3 to 4 minutes. Drain fettuccine and add it to the cream sauce. Toss fettucine coating them with cream sauce. Add fresh herbs, salt, pepper and toss again, still over low heat, until sauce has thickened and fettuccine is well coated. Serve immediately.

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