Green Fettuccine With Yellow Tomatoes And Basil Recipes

TOMATO BASIL FETTUCCINE

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.

TOMATO BASIL FETTUCCINE

Steps:

• Heat oven to 325°F.
• Place tomatoes, cut-side up, onto 15x10x1-inch baking pan or large baking sheet; sprinkle with salt. Bake 20-25 minutes or until hot and tender.
• Cook fettuccine according to package directions. Drain.
• Toss fettuccine with oil; arrange on serving platter. Top with cheese, hot roasted tomatoes and chopped basil. Toss before serving; add pepper, if desired. Garnish with basil leaves.

TOMATO BASIL FETTUCCINE

Steps:

• In a large non-stick skillet, sauté onion and red pepper flakes in butter until onion is tender.
• Add tomatoes and salt; cook, stirring over medium-high heat until most of the liquid has evaporated. Remove from heat; let stand for 1 minute. Gradually whisk in milk.
• Place fettuccine in a large bowl, add the basil, Parmesan Cheese and tomato mixture; toss to coat.
• All that remains is for you to enjoy!

GREEN FETTUCCINE WITH YELLOW TOMATOES AND BASIL

Steps:

• Place tomatoes in a bowl and cover with boiling water. Let stand for a couple of minutes, then slip off their skins. Seed and chop the tomatoes. Pit and slice the olives.
• In a heavy skillet, soften the garlic and the shallots in the olive oil. Add the tomatoes, basil, parsley and hot red pepper. Season with salt and pepper and simmer for 10 minutes.
• Meanwhile, bring six quarts salted water to boil for the pasta.
• When the pasta is ready, drain and place it in a heated serving dish. Add the sauce, toss thoroughly, and garnish with the olives and sprigs of basil. Serve the cheese separately.

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
• Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
• Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

A FAREWELL TO BASIL FETTUCCINE

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.

YELLOW TOMATO PASTA SAUCE

Steps:

• heat olive oil and all spices and basil in saute pan.
• cut up tomatoes; any size is fine.
• simmer on low for an hour.
• tomatoes will start to break down.
• stir and press them while they cook.
• Cook for about ten minutes if you are pressed for time or an hour for full flavor.
• pour or toss over pasta.
• top with good quality shaved italian cheese.

VEGAN TOMATO BASIL FETTUCCINE RECIPE BY TASTY

Steps:

• Bring 4 quarts of water to a boil. When boiling, add 1 tbsp of salt and cook fettuccine for 12 minutes, or according to the package directions.
• In a wide skillet, heat olive oil over medium-high heat until the oil is shimmering. Add onion, garlic, and red pepper flakes and cook for 3 to 5 minutes or until the onions are tender.
• Add flour and stir until combined. Add the tomatoes and the salt and cook over medium-high heat, stirring occasionally, until the sauce has thickened and some liquid has evaporated, about 8 minutes.
• Drain the fettuccine and toss it with the sauce and fresh basil. Test for seasoning, and add salt and pepper as needed until sauce is adequately seasoned.
• Plate and serve.
• Enjoy!

CREAMY TOMATO PARMESAN FETTUCCINI

Steps:

• In a large saucepan, bring tomatoes to a boil. Reduce heat. Stir in the cream, parsley and basil; heat through. Toss with fettuccine; sprinkle with Parmesan cheese.

FRIED GREEN TOMATO, MOZZARELLA, AND BASIL "BLTS"

Steps:

• Preheat broiler.
• In a small bowl coat 4 tomato slices evenly with cornmeal and season with salt. In a 10- to 12-inch heavy skillet heat 1/4 cup reserved bacon drippings over moderate heat until hot but not smoking and cook tomatoes until golden brown on both sides, about 5 minutes, transferring them as cooked to paper towels to drain. Coat and cook remaining tomatoes in same manner, using additional drippings if necessary.
• On a baking sheet broil one side of bread slices about 3 inches from heat until golden. Make sandwiches by layering, on untoasted sides of bread, mozzarella, basil, tomatoes, and bacon. Top with remaining bread slices, toasted sides up.

TRICOLOR TOMATO FETTUCCINE

Steps:

• Heat 1/3 cup oil in large skillet over medium-high heat. Add shallots and sauté 5 minutes. Add garlic; sauté 2 minutes. Reduce heat to medium; add tomatoes and herbs. Stir until tomatoes are heated through, about 2 minutes. Remove from heat; season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; transfer to bowl. Top with tomato mixture. Drizzle with 1/3 cup oil and sprinkle with Parmesan.