Creamy Steak Fettuccine Recipes

STEAK AND CREAMED GREENS PASTA

Steak and Creamed Greens Pasta image

Provided by Ree Drummond : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Kosher salt and freshly ground black pepper
1 pound fettuccine
2 tablespoons salted butter
2 tablespoons olive oil
2 3/4-inch-thick strip steaks
1 large onion, sliced thin
3 cloves garlic, sliced
2 tablespoons tomato paste
Pinch crushed red pepper flakes
1/3 cup white wine
1/3 cup heavy cream
2 cups shredded collards
2 cups shredded kale
2 cups baby spinach
1 1/2 cups shredded fontina cheese
Steak sauce, to finish
2 tablespoons chopped fresh curly parsley

Steps:

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
Heat a cast-iron skillet over a medium-high heat. Add the butter, along with the olive oil. Sprinkle the steaks all over with salt and pepper. When the butter has melted and the oil is hot, place the steaks in the skillet and cook for 3 to 4 minutes per side for medium-rare. Remove the steaks to a cutting board to rest.
Add the onion, garlic, tomato paste and red pepper flakes to the skillet, then quickly stir and cook for 1 to 2 minutes. Add the wine and allow to reduce for 30 to 60 seconds, then add the cream. Stir, then add the collards, kale and spinach. Stir and allow the greens to wilt, 2 to 3 minutes. Add the pasta, reserved pasta water and cheese. Toss until everything is coated and the sauce has thickened, about 2 minutes. Remove from the heat.
Slice the steak and shingle the slices over the pasta. Drizzle over the steak sauce and sprinkle over the curly parsley. Serve straight from the skillet.

CREAMY FETTUCCINE

Creamy Fettuccine image

Provided by Marian Burros

Categories pastas, main course

Time 35m

Yield 2 servings

Number Of Ingredients 12

Ingredients

16 ounces whole broccoli or 8 ounces ready-cut broccoli florettes (3 1/2 to 4 cups)
Pan spray
2 cloves garlic
2 cups canned crushed no-salt-added tomatoes
About 1/2 of a 4-ounce jar of roasted peppers, to yield 1/2-cup chopped
1 generous teaspoon anchovy paste
1/2 cup nonfat yogurt
2 teaspoons cornstarch
1/2 cup light ricotta
8 ounces fresh eggless fettuccine
1 1/2 ounces Parmigiano Reggiano, to yield about 7 tablespoons coarsely grated
Freshly ground black pepper to taste

Steps:

Trim broccoli and cut florettes into bite-size pieces. Steam for about 5 minutes, until almost tender.
Boil water for pasta in covered pot. Heat large nonstick pan, and spray.
Mince garlic. Add to pan and saute for 30 seconds. Add the tomatoes; reduce heat and simmer.
Rinse roasted pepper and chop fine; add to tomatoes, then add anchovy paste and broccoli.
Stir a little yogurt into the cornstarch to make a paste; stir into remaining yogurt. Blend yogurt and ricotta in food processor.
Cook fettuccine.
Grate Parmigiano Reggiano.
Add yogurt mixture to pan with drained fettuccine. Season with pepper; top with cheese.

Nutrition Facts : @context http, Calories 898, UnsaturatedFat 14 grams, Carbohydrate 128 grams, Fat 26 grams, Fiber 16 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 832 milligrams, Sugar 22 grams

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