Garden Fresh Fettuccine Recipes

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the zucchini, peppers and onions in oil until tender. Add garlic; cook 1 minute longer., Add the tomatoes, salt, pepper and pepper flakes; saute 4-5 minutes. Drain pasta. Transfer to a large bowl; add vegetable mixture and toss to coat. Sprinkle with cheese.

Steps:

• Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
• Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

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.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
• Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
• Refrigerate 1 hour. Stir gently before serving; top with cheese.

Steps:

• Bring a large pot of water to a boil. Salt the water and add the spaghetti.
• Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and saute, stirring occasionally, until the zucchini is tender but not browned, 4 to 6 minutes.
• When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together. Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve.

Steps:

• Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.
• Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.
• Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

Steps:

• Cut zucchini into 2 in by 1/4 in sticks.
• Peel and devein shrimp.
• Cook fettuccine according to package directions.
• While pasta is cooking, heat oil in large saute pan over medium heat.
• Add chopped garlic and parsley.
• Cook for 1 minute.
• Add zucchini.
• Cook additional minute.
• Add shrimp, wine, salt, pepper and butter.
• Stir well and cook shrimp for 5 minutes or until they are no longer opaque.
• Add drained pasta to the mixture.
• Toss all ingredients to mix.
• Season with salt and pepper to taste.
• Use tongs to pull pasta onto serving platter.
• Top with shrimp, zucchini and seasonings.
• Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.

Steps:

• Cook the pasta as directed. Preheat oven to 375.
• In a very large pan, heat olive oil and saute zucchini until browned. Add mushrooms and carrot and cook until mushrooms are softened. Add spinach, cook until wilted.
• Pour pasta sauce the pan, heat through. Sprinkle parmesan on top of vegetable mixture, swirl in half and half. Stir in 1 cup of the shredded mozzarella. Remove from heat.
• Toss cooked pasta with vegetable mixture. Put into a greased casserole dish (I use a 9x13 pan) and top with remaining 2 cups of mozzarella.
• Bake until cheese browns, about 20-30 minutes.

Steps:

• Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time. Drain, saving 1 cup of the pasta water, rinse pasta and broccoli under cold water. Drain well; place in large bowl.
• Add onions, peppers and tomatoes; mix lightly; add dressing; toss to coat. Cover.
• Refrigerate at least 1 hour. Stir gently just before serving; sprinkle with cheese.
• To keep the salad moist, stir some of the reserve pasta cooking water into the chilled salad just before serving.

Steps:

• In a Dutch oven, saute the mushrooms, carrots, celery, onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti.

Steps:

• In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan. , Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired.

Steps:

• blanch and peal the tomotoes. I leave the seeds in as they are small in this type of tomato.
• 1/2 and run the tomatoes through a food processor or blender.
• Saute onion and galic in the olive out.
• Add red wine.
• Add tomato sauce from step 2.
• Add oregano, basil, salt and pepper.
• Let simmer. The length of time will depend on how thick you want the sauce.

Steps:

• Cook fettuccine according to package directions.
• Meanwhile, in a large skillet, saute the zucchini, peppers, onions and garlic until tender.
• Add the tomatoes, salt, pepper, and pepper flakes. Saute 4-5 minutes longer.
• Drain pasta and add to vegetable mixture.
• Toss to coat and sprinkle with cheese.
• I liked putting a little sprinkle of fresh parsley over the top.

Steps:

• Cook pasta as directed on package.
• Meanwhile, sprinkle chicken with dressing mix; toss to coat. Heat 1 Tbsp. of the oil in large nonstick skillet. Add chicken; cook and stir 5 min. or until cooked through. Remove from heat; set aside until ready to use.
• Drain pasta; place in large bowl. Add chicken and all remaining ingredients; mix lightly.