Straw And Hay Alfredo With Roasted Asparagus Recipes

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STRAW AND HAY



Straw and Hay image

This Alfredo type pasta dish is fairly quick to get to the table after work, but tastes like a rich restaurant meal.

Provided by PanNan

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 (8 ounce) package regular egg fettuccine
1 (8 ounce) package spinach fettuccine (can use egg and boil in spinach juice)
1 cup thinly sliced julienne cut ham or 1 cup Canadian bacon
1 cup sliced mushroom, of your choice (optional)
1 cup frozen green pea (optional)
1/2 cup sweet butter
1 1/2 cups heavy cream
1 1/4 cups grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook pasta separately.
  • If using peas, cook them with either pasta during the last few minutes.
  • Drain and set aside.
  • In large, heavy skillet, melt butter over medium heat.
  • Stir in ham (or Canadian bacon) and mushrooms (if using).
  • Cook until mushrooms are tender.
  • Season with salt and pepper.
  • Add cream.
  • Cook, stirring constantaly until mixture thickens.
  • Toss both pastas (and peas, if using) together in a large bowl.
  • Divide pasta among 6 deep pasta or soup bowls.
  • Divide sauce and spoon over each portion.
  • Top each with a generous amount of Parmesan cheese and serve.

Nutrition Facts : Calories 724.8, Fat 47.2, SaturatedFat 28.1, Cholesterol 213.2, Sodium 909.4, Carbohydrate 51.6, Fiber 1.3, Sugar 1, Protein 24.4

FETTUCCINE ALFREDO WITH ASPARAGUS



Fettuccine Alfredo With Asparagus image

From Food and Wine...Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick and delicious, but it dirties only one pot.

Provided by Thea

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb asparagus
3/4 lb fettuccine
4 tablespoons butter, cut into pieces
1 cup heavy cream
1 pinch grated nutmeg
3/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup grated parmesan cheese, plus more for serving

Steps:

  • Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
  • Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
  • VARIATIONS.
  • Fettuccine Alfredo: Eliminate the asparagus.
  • Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
  • Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
  • Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
  • Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.

Nutrition Facts : Calories 714.6, Fat 41.2, SaturatedFat 24.2, Cholesterol 194.9, Sodium 785, Carbohydrate 67.8, Fiber 5.1, Sugar 3.3, Protein 21

SHRIMP ASPARAGUS ALFREDO PASTA



Shrimp Asparagus Alfredo Pasta image

This is a creamy, garlicky and buttery dish that is easy to prepare. Your entire kitchen will smell amazing while preparing this dish. This is one your mouth will definitely enjoy. This recipe is not for those who are looking for low calories or fat. Go easy on the salt because Parmesan is naturally a salty cheese. I hope you enjoy making it as much as I did.

Provided by AshleyNeicole

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups uncooked penne pasta
2 cups heavy cream
1 lb cooked frozen shrimp, thawed and tail off
3/4 cup salted butter
2 cups asparagus, chopped
1 1/2 cups parmesan cheese
5 tablespoons minced garlic
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

  • All items are prepared simultaneously.
  • Cook past according to package directions.
  • In large skillet, add the oil and 1/4 cup butter. Once melted add 2 tablespoons of garlic and saute for 1-2 minutes. Add the asparagus and shrimp, with light salt and pepper to taste. Simmer on low.
  • In second large skillet, melt remaining 1/2 cup butter. Add cream, garlic, light salt and pepper to taste. Bring to a slow boil and slowly whisk in Parmesan cheese. Keep stirring to prevent sticking for about 2-3 minutes. Remove from heat.
  • Drain pasta and combine with sauce and shrimp/asparagus mixture. Sprinkle with Parmesan cheese when served.

Nutrition Facts : Calories 1358.6, Fat 96.5, SaturatedFat 56.7, Cholesterol 526.7, Sodium 2012.6, Carbohydrate 76.2, Fiber 10.7, Sugar 1.8, Protein 51.7

HAY AND STRAW



Hay and Straw image

This recipe is not only quick and easy to prepare, it's pretty, too. This colorful pasta dish combines julienned ham, Parmesan cheese, peas and linguine.-Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 package (16 ounces) linguine
2 cups julienned fully cooked ham
1 tablespoon butter
3 cups frozen peas
1-1/2 cups shredded Parmesan cheese
1/3 cup heavy whipping cream

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.

Nutrition Facts : Calories 410 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

GARDEN-STYLE STRAW AND HAY PASTA WITH BAGNA CAUDA SAUCE



Garden-Style Straw and Hay Pasta with Bagna Cauda Sauce image

Provided by Rachael Ray : Food Network

Time 9h

Yield 4 to 6 servings

Number Of Ingredients 11

2 bulbs hardneck garlic (about 24 cloves), cloves separated and skin left on
Sea salt
A couple handfuls each of assorted farm-fresh vegetables: asparagus, baby golden beets, baby carrots, baby zucchini, cauliflower or purple cauliflower, haricots verts, pattypan squash and/or sugar snap peas (1 1/2 to 2 pounds total)
1/4 cup EVOO
Two 2-ounce tins or one 4-ounce jar good-quality flat anchovy fillets, drained
1 pint heavy cream or half-and-half
1/2 stick butter (4 tablespoons)
Freshly ground pepper
8 ounces egg pasta, such as tagliatelle
8 ounces spinach pasta, such as tagliatelle
1/4 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
  • Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
  • Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
  • Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
  • Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.

FETTUCCINI ASPARAGUS ALFREDO WITH HAM



Fettuccini Asparagus Alfredo With Ham image

Tomorrow's lunch. From: Desperation Dinners by Beverly Mills and Alicia Ross, published in the Raleigh (NC) News and Observer. Edited to add: Very easy to put together and enjoyed by all. Makes five servings if you have other stuff on the side.

Provided by Impera_Magna

Categories     Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces fettuccine pasta
1 lb thin asparagus
1 cup prepared alfredo sauce
1/4 cup low-fat milk (may use whole milk or non-fat half-and-half but do NOT use skim milk)
2 tablespoons sweet marsala wine (optional)
1 cup chopped lean ham
parmesan cheese, for serving (optional)

Steps:

  • Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2 quart Dutch oven or soup pot. When the water reaches a rapid boil, add pasta and cook until just tender, according to the package directions, about 11 to 13 minutes.
  • Meanwhile, rinse asparagus and snap off the tough ends. Cut the spears into 1 1/2-inch to 2-inch pieces. Place in a microwave-safe casserole with a lid. Cover and nuke for 3 minutes, until asparagus is just tender-crisp. Remove from microwave and leave covered to continue to steam. Set aside.
  • In a saucepan, heat Alfredo sauce, milk, and wine, if using.
  • When the pasta is done, drain well and place on a large pasta platter. Top with steamed asparagus, chopped ham, and then the sauce. Toss well and serve with Parmesan cheese, if desired.
  • Note: Prepared Alfredo sauce is found alongside of other jarred pasta sauces and also in the refrigerated pasta section in most grocery stores.
  • Note: Marsala, a fortified wince, is found alongside sherry in the wine section of the supermarket or liquor store. You may sub white grape juice if desired.

Nutrition Facts : Calories 248.6, Fat 3.5, SaturatedFat 0.9, Cholesterol 54.2, Sodium 435.2, Carbohydrate 37.8, Fiber 2.3, Sugar 2.3, Protein 17.3

STRAW AND HAY PASTA



Straw and Hay Pasta image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely minced onion
4 ounces prosciutto, julienne
1 cup heavy cream
Salt
Freshly ground black pepper
1 cup fresh peas
6 ounces fresh egg fettuccine
6 ounces fresh spinach fettuccine
1/2 cup grated Parmesan

Steps:

  • In a large stockpot, bring salted water to a rapid boil.
  • In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
  • Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.

STRAW AND HAY



Straw and Hay image

One of my own personal top 10. The "straw and hay" is the combination of fettucini and spinach noodles. Wonderfully tasty dish! From Family Circle magazine way back in the 80s.

Provided by SharleneW

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

2 chopped onions
1 garlic clove, crushed
1/2 cup butter, divided
8 ounces ham, diced
8 ounces mushrooms, sliced
1 teaspoon basil
1/2 teaspoon salt
1 dash nutmeg
1 dash sage
fresh ground pepper
1 cup heavy cream, divided
boiling water
8 ounces fettuccine pasta
8 ounces spinach fettuccine
1/2 cup freshly grated parmesan cheese

Steps:

  • In medium skillet, sauté onions and garlic in 1/4 cup butter until onion is golden.
  • Stir in ham, mushrooms, basil, salt, nutmeg, sage, thyme and pepper; sauté 3 minutes.
  • Stir in 1/2 cup cream.
  • Cook, stirring until slightly thickened.
  • Remove from heat and set aside.
  • In large deep skillet, melt remaining butter over low heat, blend in remaining 1/2 cup cream.
  • Add pasta; toss lightly to coat with sauce.
  • Add 1/2 ham and mushroom sauce and Parmesan cheese.
  • Toss thoroughly.
  • Make a well in the center of the pasta; pour in remaining ham and mushroom sauce.
  • Serve immediately.

"STRAW AND HAY"



"Straw and hay," as the name of this pasta recipe translates, is a common dish in Italy, especially in northern Italy, Emilia-Romagna, the heart of fresh pasta making. It always includes a little prosciutto, the sauce is cream-based, and it needs lots of grated cheese. Here I added some chopped scallions for freshness, although the dish always has peas. It is best if made with fresh pasta, but dry fettuccine will still yield a perfectly delicious dish.

Yield serves 6

Number Of Ingredients 11

1/2 teaspoon kosher salt, plus more for pasta pot
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
6 ounces prosciutto, sliced, cut into 1-inch strips
2 cups frozen peas, thawed
1 bunch scallions, trimmed and finely chopped
1 cup chicken stock (see page 40)
1 cup heavy cream
1 pound "straw and hay" (green and yellow) or plain fettuccine
1 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to boil for pasta.
  • Melt the butter in the olive oil in a large skillet over medium heat. Stir in the onion, and cook until softened but not browned, about 5 minutes. Add prosciutto, peas, and scallions. Cook until scallions are wilted, about 2 to 3 minutes. Season with the salt, then add the stock and cream. Adjust heat so the sauce is cooking rapidly, then simmer until thickened, about 5 minutes.
  • Slip the fettuccine into the boiling water, and cook until al dente. When the pasta and sauce are ready, remove the pasta with tongs and add directly to the sauce, along with 1/2 cup pasta cooking water. Increase the heat so the sauce is boiling, and toss to coat the pasta with the sauce. When the sauce is thickened and coats the pasta, remove the skillet from the heat and sprinkle with the grated cheese. Toss well, and serve immediately.

EASY STRAW AND HAY



Easy Straw and Hay image

Bring the fabulous flavors of Italy to your dinner table! Serve colorful pasta cooked with ham and Broccoli Florets - a dish that's ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 8

8 oz. uncooked fettuccine
8 oz. uncooked spinach fettuccine
2 cups frozen 100% broccoli florets
1 (16-oz.) jar Parmesan and mozzarella pasta sauce
6 oz. prosciutto or cooked ham, cut into thin strips
1/2 cup sliced roasted red peppers (from a jar)
1 (2.25-oz.) can sliced ripe olives, drained
2 oz. (1/2 cup) shredded fresh Parmesan cheese

Steps:

  • Cook fettuccine in large saucepan to desired doneness as directed on package. (Spinach fettuccine may cook in less time; add to plain fettuccine according to times on package.) Add broccoli during last 3 to 4 minutes of cooking time. Drain in colander.
  • In same saucepan, heat sauce as directed on jar. Add fettuccine and broccoli; mix well. Stir in ham, roasted peppers and olives. Sprinkle with cheese.

Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 120 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 1/2 Cups, Sodium 1530 mg, Sugar 3 g

CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS



Chicken Alfredo With Mushrooms and Asparagus image

Adapted from a Sara Moulton episode on foodnetwork.com. This very much reminds me of my favorite meal at a locally well known Italian restaurant. For the Alfredo sauce, I use recipe #64196. (Since trying this, I can't stand the store bought stuff!) I also serve with a side of recipe #251337 and garlic bread.

Provided by Beth A.

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
8 ounces fresh mushrooms, sliced
1 cup onion, chopped
1 garlic clove, minced
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon fresh ground black pepper
1 lb chicken breast, cooked & chopped into bite size pieces
alfredo sauce
1/4 cup dry white wine
1 (9 ounce) package frozen asparagus cuts, do not thaw but do separate into individual pieces
16 ounces fettuccine pasta, cooked & drained according to package directions

Steps:

  • Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
  • Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
  • Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
  • Serve over hot fettuccini, with fresh grated parmesan on top.

Nutrition Facts : Calories 653.5, Fat 20.4, SaturatedFat 4.4, Cholesterol 158.6, Sodium 112.6, Carbohydrate 73.9, Fiber 2.5, Sugar 2.9, Protein 41.4

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