FETTUCCINE WITH CREAMY PESTO
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. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
- Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.
Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
PESTO ALFREDO SAUCE
This simple alfredo sauce is quick and full of flavor. Not as thick as traditional sauce but it also doesn't have as much fat or calories. Serve over cooked fettuccine noodles and sprinkle with Parmesan.
Provided by Sarah Dipity
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 13m
Yield 3
Number Of Ingredients 6
Steps:
- Stir half-and-half, pesto, butter, garlic powder, salt, and pepper together in a skillet over medium-low heat; cook until hot, about 8 minutes.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 5.1 g, Cholesterol 56.9 mg, Fat 26.4 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 13.2 g, Sodium 343.3 mg, Sugar 0.2 g
QUICK SHRIMP FETTUCCINE WITH PESTO ALFREDO SAUCE
I love this shrimp fettucine recipe because it's quick, easy, and delicious.
Provided by lexidoodlebug
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
- Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.
Nutrition Facts : Calories 894 calories, Carbohydrate 64 g, Cholesterol 242.3 mg, Fat 51.3 g, Fiber 3.2 g, Protein 46.1 g, SaturatedFat 28.2 g, Sodium 1103.2 mg, Sugar 7 g
FETTUCCINE WITH PESTO ALFREDO SAUCE
This recipe combines fresh homemade pesto with a creamy delicious alfredo sauce. My kids love this, they call it green spaghetti.
Provided by Amy BC
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine basil, 3/4 cup Parmesan cheese, oil, garlic cloves and pine nuts into a food processor or blender. Pulse until blended. Refrigerate at least 1 hour.
- In large saucepan, over medium heat, combine cream cheese, remaining Parmesan, butter, garlic powder and milk, stirring constantly until smooth.
- Stir pesto into alfredo sauce and toss with cooked pasta.
- Enjoy!
Nutrition Facts : Calories 569.4, Fat 45.7, SaturatedFat 22.8, Cholesterol 128.3, Sodium 600, Carbohydrate 25.3, Fiber 1.3, Sugar 2, Protein 16.4
EASY PESTO ALFREDO FETTUCCINI
Purchased pesto and alfredo sauce makes this dish perfect for busy days. You can add leftover chicken, salmon or shrimp if you wish.
Provided by Lorac
Categories Cheese
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- While the fettuccini is cooking, put the alfredo sauce and pesto in a saucepan.
- Place pan over medium high heat and cook 3 minutes, stirring occasionally.
- Combine the sauce with the hot pasta and serve with grated parmesan, if desired.
Nutrition Facts : Calories 254.4, Fat 2, SaturatedFat 0.3, Cholesterol 64.5, Sodium 23, Carbohydrate 48.3, Protein 10
PASTA WITH ALFREDO-PESTO SAUCE
Steps:
- Finely chop basil, pine nuts and garlic in processor. With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 Parmesan. Transfer pesto to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
- Bring cream to boil in heavy medium saucepan. Whisk in pesto. Season sauce and remaining 1/2 cup Parmesan in large bowl. Toss to coat pasta evenly and serve.
CHICKEN ALFREDO PESTO PASTA
If they're fans of Alfredo sauce and chicken pesto pasta, too, treat them to this Chicken Alfredo Pesto Pasta Recipe. It can be on the table in just 25 minutes.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 25m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 to 8 min. or until done. Add milk and cream cheese spread; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Add peppers, Parmesan and pesto sauce; mix well. Cook 3 min. or until heated through, stirring occasionally.
- Drain pasta. Add to cream cheese sauce; mix lightly.
Nutrition Facts : Calories 540, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 390 mg, Carbohydrate 53 g, Fiber 3 g, Sugar 10 g, Protein 41 g
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