PARMESAN FETTUCCINE
This fettuccine recipe is such a simple side dish. With just four ingredients, it's ready in no time for a taste that's sure to please the entire family. -Sundra Hauck, Bogalusa, Lousiana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook fettuccine according to package directions; drain. , In a large skillet, melt butter over low heat. Add fettuccine and stir until coated. Sprinkle with cheese and pepper; toss to coat.
Nutrition Facts : Calories 359 calories, Fat 19g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 260mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
FETTUCCINE AND VEGETABLES PARMESAN
Enjoy this cheesy pasta and vegetable recipe for dinner, that's ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
- Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
- Stir cheese mixture into pasta mixture.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g
VEGETABLE PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
- Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
- Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
- Remove from the oven and cool for 10 minutes before serving.
- Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.
PASTA WITH FRESH VEGETABLES
Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
PARMESAN VEGETABLE SAUTE
"I came up with this recipe one evening when I didn't have enough time to make pasta primavera," recalls Caroline Sperry in Shelby Township, Michigan. "It's a hearty veggie dish...and so savory and fun to toss around in a skillet!"
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the zucchini, mushrooms, onions, garlic, salt and pepper in oil for 6-8 minutes or until tender. Remove from the heat; stir in tomato. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 104 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
PASTA WITH VEGETABLES
You can include almost any vegetables you have in your fridge in this recipe. It is popular even with those who normally scorn vegetarian food.
Provided by Danielle
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
- Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
- While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
- Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.
Nutrition Facts : Calories 516.4 calories, Carbohydrate 72.5 g, Fat 19.7 g, Fiber 6 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 44.4 mg, Sugar 6.5 g
FETTUCCINE WITH CHICKEN AND HERBED VEGETABLES
Garden bounty gets the star treatment in this Italian medley.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender.
- Stir in chicken, bell pepper, garlic, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until chicken is browned on outside and no longer pink in center. Stir in zucchini, tomatoes, basil and oregano. Cook 5 to 6 minutes, stirring occasionally, until zucchini is tender.
- Place fettuccine on serving platter; spoon chicken mixture over top. Sprinkle with cheese. Serve with additional Parmesan cheese if desired.
Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 120 mg, Fiber 4 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 0 g
PARMESAN SHRIMP AND VEGETABLES WITH FETTUCCINE
Sunset on a snowy white beach overlooking virgin snowfields and the Northern Lights. from the book Alaskan Cooking (Cookbook Swap fall 2008). ALSKANN sent me sunsets. Do not let long directions deter, just clarified for self that way. Prep time includes getting water to boil.
Provided by Chef1MOM-Connie
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil 8 c water in 3 qt saucepan.
- Add carrots and fettuccine.
- Cook over med heat for 6 minute add broccoli and continue to cook 4-5 minute or until broccoli is tender crisp.
- Drain in colander. rinse with hot water and set aside.
- In large pan or dutch oven melt margarine/butter. Stir in flour and salt. Heat to bubbling.
- Add milk and cook over med heat stirring occasionally to a full boil.
- Boil 1 min and turn heat to low and add shrimp and lemon juice, then fettuccine mixture.
- Continue cooking on low until all ingredients are heated through (about 3-4 min).
- Stir 1/2 Parmesan cheese into dish and other 1/2 sprinkle over top.
- Serve immediately with a robust glass of wine.
Nutrition Facts : Calories 438.8, Fat 18, SaturatedFat 5.7, Cholesterol 197.8, Sodium 1559.2, Carbohydrate 40.5, Fiber 1.3, Sugar 2.1, Protein 28.5
FETTUCCINE WITH FRESH VEGETABLES
Make and share this Fettuccine With Fresh Vegetables recipe from Food.com.
Provided by Daisy58
Categories < 30 Mins
Time 25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions.
- Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning.
- Cook and stir about 8 minutes.
- Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.
FETTUCCINE WITH SUMMER VEGETABLES AND GOAT CHEESE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Toss the tomato, squash, chives, lemon zest and 2 tablespoons olive oil in a large bowl. Season with salt. Sprinkle in half of the goat cheese. Add the pasta to the boiling water and cook as the label directs, adding the wax beans to the pot during the last 3 minutes of cooking. Reserve 1/4 cup of the cooking water, then drain the pasta and beans and add to the bowl with the vegetables. Drizzle with the reserved cooking water and the remaining 1 tablespoon olive oil and toss until the goat cheese begins to melt. Add the parmesan and toss. Divide among bowls and top with the remaining goat cheese.
Nutrition Facts : Calories 557, Fat 21 grams, SaturatedFat 8 grams, Cholesterol 23 milligrams, Sodium 227 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Protein 21 grams
VEGETABLE PARMESAN
Provided by Giada De Laurentiis
Time 58m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).
- Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, 30 to 35 minutes.
GARLIC PARMESAN SPAGHETTI
This is a fast-to-fix pasta side dish, or change out the pasta shape and it can be transformed into a pasta salad by adding black olives, pepperoni, cubed cheese, etc.
Provided by thedailygourmet
Categories Spaghetti
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 8 to 10 minutes.
- Meanwhile, melt butter in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
- Drain spaghetti, reserving 1/2 cup pasta water. Add pasta water and Parmesan cheese to the skillet with the garlic. Stir to combine. Add spaghetti and parsley. Toss to evenly distribute parsley amongst spaghetti and serve immediately.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 43 g, Cholesterol 19.8 mg, Fat 8.4 g, Fiber 1.9 g, Protein 12.6 g, SaturatedFat 4.9 g, Sodium 259 mg
20-MINUTE PARMESAN PASTA WITH VEGETABLES
Using precooked grilled chicken breast cuts down on the prep time of this hearty weeknight pasta Parmesan with broccoli.
Provided by My Food and Family
Categories Home
Time 20m
Yield 5 servings, about 2 cups each
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 5 min.; drain in colander.
- Heat oil in same saucepan on medium heat. Add chicken and garlic; cook and stir 1 to 2 min. or until chicken is heated through and garlic is tender.
- Add pasta mixture; mix lightly. Sprinkle with cheese.
Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
VEGETABLE FETTUCCINE
This pasta dish is rich and satisfying and also makes a beautiful presentation. Serve with a green salad and crusty bread
Provided by Just Cher
Categories European
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté first 5 ingredients in butter in a large skillet for 5 minutes.
- Stir in basil, salt & pepper- set aside.
- Cook fettuccine separately in two dutch ovens according to package directions (omitting salt), drain.
- Combine fettuccine and vegetables in one Dutch oven, toss gently.
- Simmer mixture until heated, stirring occasionally.
- Stir in 3/4 cup parmesan cheese.
- Beat egg yolks and whipping cream until foamy, add fettuccine mixture, tossing gently.
- Cook over medium heat until thickened.
- Place on a serving platter and sprinkle with 1/4 cup parmesan cheese.
Nutrition Facts : Calories 516.2, Fat 30.8, SaturatedFat 17.9, Cholesterol 198.5, Sodium 553.5, Carbohydrate 44.4, Fiber 2.6, Sugar 2.9, Protein 16.9
CREAMY PARMESAN PASTA WITH VEGETABLES
Make and share this Creamy Parmesan Pasta with Vegetables recipe from Food.com.
Provided by BrendaM
Categories Spaghetti
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute vegetables in large frying pan for 5 minutes.
- Add broth.
- Cook 3 minutes or until vegetables are tender- crisp.
- Combine sour cream, dip, parmesan cheese, parsley and tarragon.
- Add to vegetable mixtures.
- Heat through.
- Toss with hot cooked pasta.
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