Fettuccine And Vegetables Parmesan Recipes

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PARMESAN FETTUCCINE



Parmesan Fettuccine image

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

8 ounces uncooked fettuccine
1/3 cup butter, cubed
1/3 cup grated Parmesan cheese
1/8 teaspoon pepper

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



Fettuccine and Vegetables Parmesan image

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

8 oz uncooked fettuccine or linguine
1 cup fresh broccoli florets
1 cup fresh cauliflower florets
1 cup frozen sweet peas, rinsed to separate
2 medium carrots, thinly sliced (1 cup)
1 small onion, chopped (1/4 cup)
1 tablespoon butter or stick margarine
3/4 cup evaporated fat-free milk (from 12-oz can)
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/8 teaspoon ground nutmeg, if desired
Dash pepper

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

FETTUCCINE WITH FRESH VEGETABLES



Fettuccine With Fresh Vegetables image

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

8 ounces uncooked fettuccine pasta
2 1/2 tablespoons olive oil
2 tablespoons Mrs. Dash garlic and herb seasoning, blend
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
2 cups chopped asparagus
1/4 cup fresh lemon juice
3/4 cup shredded mozzarella cheese or 3/4 cup provolone cheese, blend

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.

VEGETABLE PARMESAN



Vegetable Parmesan image

Provided by Giada De Laurentiis

Time 58m

Yield 4 to 6 servings

Number Of Ingredients 10

Butter, for greasing the baking dish
1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
2 medium fennel bulbs, trimmed and cut into 1/4-inch thick slices
2 zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 (26-ounce) jar marinara sauce, divided
3 cups shredded mozzarella cheese, divided
1 cup grated Parmesan, divided
1 cup plain bread crumbs

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.

VEGETABLE PARMESAN



Vegetable Parmesan image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Butter, for greasing
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
1 red bell pepper, cut into thirds
1 yellow bell pepper, cut into thirds
1 orange bell pepper, cut into thirds
1 (26-ounce) jar marinara sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan
1 cup plain bread crumbs

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.

PARMESAN VEGETABLE SAUTE



Parmesan Vegetable Saute image

"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

2 medium zucchini, cut into 1/4-inch slices
1-1/4 cups sliced fresh mushrooms
1/2 cup chopped green onions
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium tomato, chopped
2 tablespoons shredded Parmesan cheese

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

CREAMY PARMESAN PASTA WITH VEGETABLES



Creamy Parmesan Pasta with Vegetables image

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

1/3 cup butter
2 cups sliced fresh mushrooms
2 cups asparagus, cut in 1 inch pieces
2 onions, diced
2 carrots, sliced
2 zucchini, halved and sliced
1 sweet red pepper, cut in strips
2/3 cup chicken broth
1 cup sour cream (regular or light)
1/2 cup French onion dip or 1/2 cup ranch dip
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
12 ounces spaghetti, cooked

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.

20-MINUTE PARMESAN PASTA WITH VEGETABLES



20-Minute Parmesan Pasta with Vegetables image

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

3 cups rotini pasta, uncooked
1 pkg. (16 oz.) frozen mixed vegetables (broccoli, carrots, cauliflower)
1/4 cup olive oil
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped
1 clove garlic, minced
1/4 cup KRAFT Grated Parmesan Cheese

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

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY



One Pot Garlic Parmesan Pasta Recipe by Tasty image

Here's what you need: unsalted butter, garlic, chicken broth, milk, fettuccine, salt, pepper, grated parmesan cheese, fresh parsley

Provided by Tasty

Categories     Dinner

Time 39m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk
8 oz fettuccine
salt, to taste
pepper, to taste
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

  • Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
  • Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  • Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, and top with parsley.
  • Enjoy!

Nutrition Facts : Calories 694 calories, Carbohydrate 74 grams, Fat 37 grams, Fiber 1 gram, Protein 11 grams, Sugar 9 grams

FETTUCCINE WITH BUTTER AND PARMESAN



Fettuccine with Butter and Parmesan image

Categories     Cheese     Pasta     Side     Quick & Easy     Parmesan     Noodle     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course or side-dish servings

Number Of Ingredients 3

8 to 9 oz dried egg fettuccine
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)

Steps:

  • Boil fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup pasta water, then drain pasta in a colander and transfer to a heated large serving bowl. Immediately toss with butter and reserved pasta water until butter is melted. Add cheese and toss to coat. Grind pepper on top before serving.

CHEDDAR AND VEGETABLE PASTA BAKE



Cheddar and Vegetable Pasta Bake image

Looking for a healthy version of mac and cheese? This is it! Mixed vegetables and Sargento Shredded Reduced Fat Cheddar cheese - yum!

Provided by Sargento

Categories     Trusted Brands: Recipes and Tips     Sargento

Time 42m

Yield 4

Number Of Ingredients 9

2 tablespoons butter or margarine
2 cloves garlic, minced
1 ½ tablespoons flour
1 (12 fluid ounce) can evaporated skim milk
¾ teaspoon salt
½ teaspoon hot pepper sauce
2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
1 (16 ounce) package frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
3 cups bow tie or penne pasta, cooked and drained

Steps:

  • Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
  • Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 48.3 g, Cholesterol 58.8 mg, Fat 19.2 g, Fiber 5.6 g, Protein 28.6 g, SaturatedFat 12 g, Sodium 1008 mg, Sugar 10.9 g

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Top Asked Questions

How to cook fettuccine pasta with Parmesan cheese?
Preparation Heat unsalted butter in a large skillet over medium high heat. Add in the chicken broth, milk, and fettuccine. Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. Serve immediately, and top with parsley. Enjoy!
How do you cook fettuccine in a skillet?
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.
How to Cook Pasta with vegetables?
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.
What are some 5-star Fettuccini recipes?
From Fettuccine Alfredo to Cajun Seafood, these 5-star fettuccini recipes have you covered whether you're entertaining company or feeding the family on a busy weeknight. Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables.

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