Pasta Fettuccine Margherita Recipe 55

25 MINUTE MARGHERITA PASTA (LIGHTENED UP!)

25 Minute Margherita Pasta (Lightened Up!) image

25 Minute LIGHTENED UP Margherita Pasta bursting with fresh tomatoes and basil in a garlic, mozzarella Parmesan sauce! your favorite Margherita pizza in creamy pasta form!

Provided by Jen

Time 25m

Number Of Ingredients 19

Ingredients

1 lb spaghetti or pasta of choice
2 tablespoons olive oil
2 tablespoons butter
1/4 onion, chopped
6 Roma tomatoes, chopped (divided)
4-6 garlic cloves, minced
1/4 cup all-purpose flour
1 1/2 cups low sodium chicken broth
1 1/2 cups milk
2 teaspoons chicken bouillon
1 teaspoon dried parsley
1/2 tsp EACH dried oregano, dried basil, salt
1/4 tsp EACH pepper, red pepper flakes
1/2 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 oz. cream cheese, softetned ((I use 1/3 less fat))
1/4 cup loosely packed basil, chopped
freshly grated Parmesan cheese
fresh basil, chiffonade

Steps:

Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.
Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in chicken bouillon, spices and continue to simmer until slightly thickened, stirring occasionally.
Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.
Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
Garnish with freshly grated Parmesan Cheese and additional basil if desired.

FETTUCCINE MARGHERITA

Fettuccine Margherita image

This recipe is from Quick Vegetarian Pleasures by Jeanne Lemlin. I have made this a million times and never get tired of it. This is a simple recipe where the result is more than the sum of its parts. I suggest using good quality tomatoes, it really does make a difference here. Don't worry about the red pepper, it's not a spicy dish.

Provided by LonghornMama

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fettuccine pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
12 ounces sliced mushrooms
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes, drained and chopped
1/4 cup white wine
1/2 cup heavy cream
1/2 teaspoon salt
1/3 cup grated parmesan cheese

Steps:

Cook the fettucine according to package directions.
Drain thoroughly.
In a large skillet, heat the olive oil and butter over medium-high heat.
Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
Add tomatoes and wine and boil 2 minutes, stirring often.
Add the cream and salt and boil 1 minute.
Toss with fettucine and Parmesan and serve immediately.

PASTA - FETTUCCINE MARGHERITA RECIPE - (5/5)

Pasta - Fettuccine Margherita Recipe - (5/5) image

Provided by BlueSchmoo

Number Of Ingredients 11

Ingredients

1 lb fettuccine pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
1 (12 ounce) sliced mushrooms
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes, drained and chopped
1/4 cup white wine
1/2 cup heavy cream
1/2 teaspoon salt
1/3 cup grated parmesan cheese

Steps:

1. Cook the fettucine according to package directions, Drain thoroughly. 2. In a large skillet, heat the olive oil and butter over medium-high heat. 3. Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes, Add the garlic and red pepper and cook for 2 minutes, stirring frequently. 4. Add tomatoes and wine and boil 2 minutes, stirring often, Add the cream and salt and boil 1 minute. 5. Toss with fettucine and Parmesan and serve immediately.

TO DIE FOR FETTUCCINE ALFREDO

To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories Main Dish Recipes Pasta

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

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