25 MINUTE MARGHERITA PASTA (LIGHTENED UP!)
25 Minute LIGHTENED UP Margherita Pasta bursting with fresh tomatoes and basil in a garlic, mozzarella Parmesan sauce! your favorite Margherita pizza in creamy pasta form!
Provided by Jen
Time 25m
Number Of Ingredients 19
Steps:
- Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.
- Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
- Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in chicken bouillon, spices and continue to simmer until slightly thickened, stirring occasionally.
- Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.
- Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
- Garnish with freshly grated Parmesan Cheese and additional basil if desired.
FETTUCCINE
Steps:
- Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow.
- Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes.
- Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough.
- Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside until ready to use.
TO DIE FOR FETTUCCINE ALFREDO
This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!
Provided by ERINMARIE
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g
PASTA MARGHERITA
The toppings of this pasta are the same as used on the traditional pizza. This makes for a quick, meatless main dish.
Provided by FloridaGrl
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
- While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
- Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.
FETTUCCINE MARGHERITA
This recipe is from Quick Vegetarian Pleasures by Jeanne Lemlin. I have made this a million times and never get tired of it. This is a simple recipe where the result is more than the sum of its parts. I suggest using good quality tomatoes, it really does make a difference here. Don't worry about the red pepper, it's not a spicy dish.
Provided by LonghornMama
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the fettucine according to package directions.
- Drain thoroughly.
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
- Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
- Add tomatoes and wine and boil 2 minutes, stirring often.
- Add the cream and salt and boil 1 minute.
- Toss with fettucine and Parmesan and serve immediately.
PASTA - FETTUCCINE MARGHERITA RECIPE - (5/5)
Provided by BlueSchmoo
Number Of Ingredients 11
Steps:
- 1. Cook the fettucine according to package directions, Drain thoroughly. 2. In a large skillet, heat the olive oil and butter over medium-high heat. 3. Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes, Add the garlic and red pepper and cook for 2 minutes, stirring frequently. 4. Add tomatoes and wine and boil 2 minutes, stirring often, Add the cream and salt and boil 1 minute. 5. Toss with fettucine and Parmesan and serve immediately.
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- Cook chicken: Melt 1 tablespoon of butter in a large straight sided skillet, or Dutch oven, over medium high heat. Add the chicken* and season generously with salt and pepper. Cook until golden brown, but not cooked through, about 4-6 minutes total. Remove chicken to a plate.
- Cook vegetables: Reduce heat to medium low and add in the oil and remaining butter. Once melted, increase heat to medium and add in the onions and season with salt and pepper. Sauté for 4 minutes, stirring occasionally. Add in half of the tomatoes and continue to cook for 1 minute. Add in the garlic, Italian seasonings and crushed red pepper flakes. Cook until fragrant, about 30 seconds. Add in the flour and cook, stirring, for another 1-2 minutes.
- Add the liquids: Add in the chicken broth and half-and-half, whisking constantly to combine. Bring to a simmer.
- Add the chicken back to the pan along with the pasta. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until the pasta is just al dente - Uncover the pan and stir once or twice during cooking to prevent the pasta from sticking together.
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- To the same large saute pan, add roasted grape tomatoes. As tomatoes are warming up, use a potato masher, and crush about half of the tomatoes, saving some tomatoes as whole. Add red pepper flakes and Aleppo pepper and season tomatoes with salt and pepper to taste.
- Add the cooked pasta to the tomato sauce and begin to toss with tongs gently. Add the reserved pasta water to loosen up the sauce, and pasta is coated with sauce.
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