A FAREWELL TO BASIL FETTUCCINE
I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch. If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!
Provided by GYPSY-WITCH
Categories World Cuisine Recipes European Italian
Yield 2
Number Of Ingredients 6
Steps:
- Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
- Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
- Allow pasta to dry for one hour prior to cooking.
- Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 79.6 g, Cholesterol 93 mg, Fat 6 g, Fiber 3 g, Protein 14.3 g, SaturatedFat 1.3 g, Sodium 38.2 mg, Sugar 0.5 g
FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO
Provided by Food Network
Number Of Ingredients 6
Steps:
- Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese.
FETTUCCINE WITH MASCARPONE, TOASTED WALNUTS, AND BASIL
Make and share this Fettuccine With Mascarpone, Toasted Walnuts, and Basil recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring 4 quarts water to a boil in a large pot for cooking the pasta.
- Place the walnuts in a medium skillet over medium heat; toast, shaking the pan occasionally to turn the nuts, until fragrant, about 5 minutes; transfer to a plate.
- Melt the butter in the skillet; add the nuts and basil and cook just until heated through.
- Place the mascarpone in a bowl large enough to hold the fettuccine when cooked.
- Stir in the walnut mixture and add salt and pepper to taste.
- When the water come to a boil, add salt to taste and the fettuccine.
- Cook until al dente and then drain, reserving 1/4 cup of the cooking liquid.
- Toss the fettuccine, still dripping with cooking water, with the walnut sauce and mix well.
- Add as much reserved cooking liquid as needed to thin the sauce.
- Divide among individual bowls and serve immediately.
Nutrition Facts : Calories 610.1, Fat 23.2, SaturatedFat 7.7, Cholesterol 118.7, Sodium 25.5, Carbohydrate 83.3, Fiber 4.8, Sugar 2.5, Protein 18.5
FETTUCCINE WITH MASCARPONE AND BASIL
Is your garden producing more basil than you know what to do with? Here's the simplest sauce ever to make good use of some of it. Nothing easier, and it's delicious.
Provided by evelynathens
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil pasta in plenty of boiling, salted water until al dente.
- While it is boiling, rinse a heatproof serving bowl under hot water to warm it and dry bowl.
- In warm bowl, whisk together cream, cheeses, basil, nutmeg, pepper and salt to taste.
- Drain cooked pasta and add to bowl with the sauce.
- Toss well.
- Serve immediately.
Nutrition Facts : Calories 538.2, Fat 22.8, SaturatedFat 12.8, Cholesterol 155.2, Sodium 238, Carbohydrate 64.4, Fiber 0.3, Sugar 0.2, Protein 18.8
BASIL FETTUCCINE
This pasta is coated with a thick Alfredo sauce I make from plain yogurt. This keeps the sauce lower in fat than purchased varieties. Plus, you can easily double the recipe and serve it as a stand-alone supper rather than a side dish. -Elissa Armbruster, Medford, New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large bowl, combine the yogurt, Parmesan cheese, basil, salt and pepper; set aside. , In a small nonstick skillet, saute garlic in oil for 1 minute or until tender. Drain fettuccine; transfer to a large bowl. Add garlic and oil; toss to coat. Add the yogurt mixture; toss until well coated. Serve immediately.
Nutrition Facts :
TOMATO BASIL FETTUCCINE
"The first time I tried this creamy pasta dish, my husband gave it a 'gold star' rating," notes Martha Hightower from Greenville, North Carolina. "I sometimes add chopped cooked chicken."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.
Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 507mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL
An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Cook and drain fettuccine as directed on package. Return to saucepan.
- Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
- Top fettuccine with tomato, basil and remaining Parmesan cheese.
Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 3 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g
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