Italian Vegetable Creamy Fettuccine Recipe 55

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FETTUCCINI WITH GARDEN VEGETABLES AND GREENS



Fettuccini with Garden Vegetables and Greens image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Salt
12 ounces fettuccini
3 tablespoons extra-virgin olive oil
1 small onion, very thinly sliced
2 cloves garlic, chopped or sliced
2 medium zucchini, cut julienne or matchsticks
2 to 3 small, firm eggplants, about 1 pound, peeled and cut into batons (Japanese eggplant may be substituted)
1 small red bell pepper, seeded, rounded ends trimmed and thinly sliced
A generous handful basil leaves, shredded
1/2 cup grated pecorino, plus more for serving
Freshly ground black pepper
8 to 10 leaves green or red leaf lettuce, shredded

Steps:

  • Bring a large pot of water to boil over medium heat. When boiling, salt the water and add the pasta. Cook until just shy of al dente.
  • Meanwhile, heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in large skillet over medium heat. Add the onions, garlic and vegetables as you chop them, the zucchini, eggplant and red pepper. Season vegetables with salt and cover, cook until tender, about 10 to 12 minutes.
  • Just before draining the pasta, add about 1 cup starchy cooking liquid to the vegetables. Drain the pasta and add to the vegetables, tossing to combine. Stir in the basil and the cheese and a little black pepper, to taste. Transfer the pasta to a serving bowl and top with the shredded lettuce. Serve with an extra sprinkle of cheese and drizzle with the remaining 1 tablespoon of extra-virgin olive oil.

ITALIAN VEGETABLE CREAMY FETTUCCINE RECIPE - (5/5)



Italian Vegetable Creamy Fettuccine Recipe - (5/5) image

Provided by dcarriger56

Number Of Ingredients 15

1 ( 12-OUNCES) PACKAGE DRIED FETTUCCINE, COOKED, DRAINED, KEPT WARM
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
2 CUPS BROCCOLI FLORETS
1 CUP DIAGON ALLY SLICED CELERY (2 LARGE RIBS)
1 LARGE ONION, CUT IN WEDGES
2 CLOVES GARLIC, MINCED
3/4 TEASPOON CRUSHED, DRIED BASIL
1 (12-OUNCES) CAN NESTLE CARNATION EVAPORATED MILK
3 TABLESPOONS FRESHLY GRATED PARMESAN CHEESE
1/8 TEASPOON GROUND WHITE PEPPER
2 TABLESPOONS CORNSTARCH
3/4 CUP VEGETABLE BROTH
1 CUP THINLY SLICED RED BELL PEPPER STRIPS(1 LARGE)
1/2 CUP LOOSE-PACK FROZEN PEAS
FRESHLY GRATED PARMESAN CHEESE (OPTIONAL)

Steps:

  • 1. hEST OLIVE OIL IN LARGE SKILLET OVER MEDIUM-HIGH HEAT. aDD BROCCOLI,CELERY, ONION, GARLIC AND BASIL; COOK, STIRRING OCCASIONALLY, FOR 5 MINUTES OR UNTIL VEGETABLES ARE TENDER. sTIR IN EVAPORATED MILK, CHEESE AND PEPPER; BRING JUST TO A BOIL. rEDUCE HEAT TO LOW; COOK COVERED, FOR 5 MINUTES. 2. COMBINE CORNSTARCH AND SMALL AMOUNT OF BROTH IN SMALL BOWL; gRADUALLY STIR IN REMINING BROTH, BELL PEPPER AND PEAS. cOOK OVER MEDIUM HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS THICKENED AND VEGETABLE ARE TENDER (DO NOT BOIL) SERVE OVER PASTA SPRINKLE WITH CHEESE.

ITALIAN VEGETABLE CREAMY FETTUCCINE



Italian Vegetable Creamy Fettuccine image

Italian Vegetable Creamy Fettuccine is full of tender broccoli and other garden treats. Try this satisfying dish for a change from meat and pasta combinations.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 45m

Yield 6

Number Of Ingredients 15

dried fettuccine, cooked, drained and kept warm
1 tablespoon olive oil
2 cups broccoli florets
1 cup diagonally sliced celery
1 large onion
2 cloves garlic
¾ teaspoon dried basil
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Fat Free Milk
3 tablespoons grated Parmesan cheese
⅛ teaspoon ground white pepper
2 tablespoons cornstarch
¾ cup chicken broth
1 cup thinly sliced red bell pepper strips
½ cup frozen peas
grated Parmesan cheese (optional)

Steps:

  • HEAT olive oil in large skillet over medium-high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes.
  • COMBINE cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil). Serve over pasta. Sprinkle with cheese.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 17.3 g, Cholesterol 4.6 mg, Fat 3.4 g, Fiber 2.5 g, Protein 7.7 g, SaturatedFat 0.9 g, Sodium 150.1 mg, Sugar 10.6 g

ITALIAN VEGETABLE CREAMY FETTUCCINE



Italian Vegetable Creamy Fettuccine image

Italian Vegetable Creamy Fettuccine is full of tender broccoli and other garden treats. Try this satisfying dish for a change from meat and pasta combinations.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 45m

Yield 6

Number Of Ingredients 15

dried fettuccine, cooked, drained and kept warm
1 tablespoon olive oil
2 cups broccoli florets
1 cup diagonally sliced celery
1 large onion
2 cloves garlic
¾ teaspoon dried basil
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Fat Free Milk
3 tablespoons grated Parmesan cheese
⅛ teaspoon ground white pepper
2 tablespoons cornstarch
¾ cup chicken broth
1 cup thinly sliced red bell pepper strips
½ cup frozen peas
grated Parmesan cheese (optional)

Steps:

  • HEAT olive oil in large skillet over medium-high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes.
  • COMBINE cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil). Serve over pasta. Sprinkle with cheese.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 17.3 g, Cholesterol 4.6 mg, Fat 3.4 g, Fiber 2.5 g, Protein 7.7 g, SaturatedFat 0.9 g, Sodium 150.1 mg, Sugar 10.6 g

FETTUCCINE ITALIANA



Fettuccine Italiana image

Janet Quigley of Galveston, Texas perks up a platter of fettuccine with spice sausage and delicately flavored asparagus and mushrooms. The satisfying entree is easy enough for an everyday meal and colorful enough for company.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

8 ounces uncooked fettuccine
1 package (14 ounces) reduced-fat smoked turkey sausage, thinly sliced
2 cups cut fresh asparagus (1-1/2-inch pieces)
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1 garlic clove, minced
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1/4 cup shredded Parmesan or Romano cheese

Steps:

  • Cook fettuccine according to package directions. , Meanwhile, in a large saucepan, saute sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender. Combine cornstarch and broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta. Add to sausage mixture; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 285 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 908mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

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.

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