Fettuccine With Herbed Cheese Sauce Recipes

FETTUCCINE WITH GARLIC HERB BUTTER

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

PASTA WITH HERBED CHEESE SAUCE

Steps:

• In a food processor puree the dill, parsley, oregano, lemon zest and juice, olive oil, ricotta cheese and yogurt. Transfer to a bowl and add the chives; season to taste with salt and pepper.
• Drain the pasta, reserving 1/4 cup of cooking water and return it to the pot off heat. Add the herbed cheese mixture, reserved cooking water and toss. Serve immediately with slivered black olives.

PASTA AND HERBED CREAM SAUCE

Steps:

• In a large pot of boiling salted water add the spaghetti and cook until it is al dente. Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.

FRESH HERB AND CHEESE SAUCE

Steps:

• If you plan to serve this with pasta, put your pasta on to cook now. This sauce would also complement certain meats, chicken, for instance.
• Peel and finely chop onion.
• Melt the butter, fry the onion, stir in the flour and fry until golden.
• Gradually add the stock, and bring the sauce to the boil, stirring constantly.
• Add the wine and sour cream and allow to simmer on low heat.
• Season the sauce with salt, pepper and nutmeg.
• Add the Mozzarella cheese cubes to the sauce and allow to melt over low heat.
• Stir the chopped chervil (or herb of choice) into the sauce.
• Beat the egg yolk with 2 tblsps of sauce, then blend into the rest of the sauce.
• Add cooked pasta of choice (recipe suggestion, tortellini, although I used the homemade gnocchi mentioned above).

HERBED ALFREDO SAUCE OVER LINGUINE

Steps:

• In 4-quart Dutch oven, cook linguine as directed on package. Drain; return to Dutch oven and cover to keep warm.
• Meanwhile, in 10-inch nonstick skillet, melt butter with oil over medium heat. Add garlic; cook and stir 1 minute. Add bell pepper, onions, parsley and flour; cook and stir 1 minute. Gradually stir in milk until well blended. Heat to boiling, stirring constantly. Cook 6 to 10 minutes, stirring frequently, until sauce is bubbly and thickened.
• Remove skillet from heat. Stir in basil, oregano and salt. Pour sauce over linguine; toss gently to coat. Sprinkle with cheese.

HERBED CHICKEN FETTUCCINE

Steps:

• Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a large skillet, saute chicken in oil and 2 tablespoons butter for 5 minutes or until chicken is no longer pink. Add the water, teriyaki sauce, onion soup mix and 2 tablespoons herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Meanwhile, cook fettuccine according to package directions. Drain; add to chicken mixture. Stir in the cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat.

PASTA WITH CREAMY HERB SAUCE

Steps:

• Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
• When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
• Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.

CREAMY FETTUCCINE WITH TWO CHEESES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and set aside (reserve pot).
• In pot, melt butter over medium heat. Add half-and-half and cheeses; stir to combine, and bring just to a simmer. Add pasta, and toss to combine. If needed, gradually add enough reserved pasta water to thin sauce (sauce will thicken as it stands). Serve sprinkled with parsley.

FETTUCCINE WITH HERBED CHEESE SAUCE

Steps:

• Melt butter in medium saucepan; add onions and garlic.
• Cook 5 minutes or until tender.
• Stir in flour, salt, basil, oregano and pepper.
• Gradually stir in milk; cook and stir until thick and bubbly.
• Remove from heat.
• Add cheeses.
• Stir until melted and thoroughly combined.
• Stir in parsley; keep warm.
• Cook fettuccine according to package directions.
• Toss immediately with cheese sauce and serve.