Recipes Using Fettuccine
This egg noodle pasta is delicious with many different meats and vegetables. This page contains recipes using fettuccine
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January 18, 20118 found this helpful
Quick, easy and tasty :-)
- 12 oz. fettuccine
- 1 Tbsp. extra virgin olive oil
- 2 red bell peppers, diced
- 1 Tbsp. minced garlic
- 1/2 tsp. cayenne pepper
- 1 cup sour cream
- 3/4 cup chicken broth
- 3/4 cup fresh Parmesan cheese, finely shredded
- salt and pepper to taste
Begin to bring water to a boil in large pot. Once water comes to a boil, cook the pasta according to package directions until al dente.
Meanwhile, saute the bell peppers, garlic, and cayenne pepper in the olive oil in a very large skillet over medium heat until tender, about 3 to 5 minutes.
Stir in broth and simmer, uncovered, about 5 minutes. Remove from heat and stir in cheese, then stir in the sour cream.
Drain pasta and toss in with the sauce, season with salt and pepper to taste and serve.
By Ann from Richland, WA
March 8, 20104 found this helpful
Good for using canned tuna without mayonnaise.
- 2 Tbsp. extra virgin olive oil
- 2 small lemons (squeeze zest and juice)
- 3 tsp. minced fresh garlic
- 1/3 cup drained and julienne cut (rehydrate in hot water), sun-dried tomatoes
- 1/4 cup cold butter cut into pieces
- 2 Tbsp. chopped fresh Italian parsley
- 1 Tbsp. chopped fresh oregano
- 1 can Tuna
- 1/2 pound cooked according to package directions, fettuccine
- 3 Tbsp. toasted pine nuts
- Grated Parmesan cheese
- Chopped fresh basil
In large skillet, in hot oil, saute garlic. Add tomatoes and lemon juice; saute 1 minute longer. Add cold butter, lemon zest, parsley and oregano.
Stir until butter has melted and mixture has thickened slightly; remove from heat. Gently fold in Chicken of the Sea Tuna.
Pour tuna lemon mixture over fettuccine; gently toss until cooked. Sprinkle with pine nuts, Parmesan cheese and fresh basil.
Makes 2 to 4 servings.
|Time:||10 Minutes Preparation Time|
25 Minutes Cooking Time
Source: Chicken of the Sea Tuna
By LRP from LWL MA
- 1/2 cup sliced mushrooms
- 1/2 cup sliced carrots
- 1/2 cup cauliflower florets
- 1/2 cup frozen peas, thawed
- 1/2 cup sliced zucchini
- 1 red pepper, cut in strips
- 4 eggs
- 1/4 cup half and half
- 8 slices bacon, diced
- 1 lb. pkg. fettuccine
- 1/4 cup margarine
- 1 cup Parmesan cheese
Beat eggs with cream in small bowl and set aside. Cook bacon until crisp, drain well on paper towel to get rid of excess fat, and set aside. Add vegetables and saute until tender crisp (about 5-7 minutes).
Meanwhile, in large pot cook the fettuccine to the al dente stage (cooked, but firm). Drain well. Transfer to large bowl. Add margarine and toss. Add vegetables, bacon, cheese, to egg and cream mixture, and toss again. Serves 6.
By Robin from Washington, IA
July 15, 20140 found this helpful
This is a guide about fettuccine alfredo recipes. A renowned white Italian sauce on an egg noodle pasta makes for a delicious main dish.
- 1/2 to 1 lb. Italian sausage (remove casing)
- 1/4 cup chopped onion
- 16 oz. can tomatoes
- 1 tsp. dried oregano leaves
- 2 oz. Mozzarella
- 2 oz. Parmesan, grated
- 3 eggs
- 2 Tbsp. margarine
- 2 Tbsp. parsley
- 1/4 tsp. garlic powder
- 8 oz. fettucine, cooked
Brown meat in 10 inch ovenproof skillet; drain. Add onion; cook till tender. Stir in tomatoes and oregano; bring to a boil. Simmer 20 minutes. Stir in Mozzarella. Sprinkle 1/4 cup Parmesan over mixture. Combine remaining Parmesan, eggs, butter, parsley, and garlic powder. Toss noodles with egg mixture. Spread noodle mixture over mixture in skillet. Bake at 350 degrees F for 20 minutes. Invert skillet on serving platter. Sprinkle top with additional Parmesan, if desired. Cut into wedges.
By Robin from Washington, IA
June 4, 20050 found this helpful
Drain broccoli, and cut into 1/2 inch pieces. Set aside. Cook fettuccine according to package directions. Drain well; place in serving bowl, and keep warm.Read More...