Spinach Fettuccine With Sauteed Vegetables Recipes

SPINACH FETTUCCINE WITH SAUTEED VEGETABLES, ARTICHOKE HEARTS, AND SHREDDED MOZZARELLA

Steps:

• Cook the pasta according to the package directions. Drain, let cool to room temperature, transfer to a large zip-top plastic bag and seal. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the asparagus, carrot, mushrooms, and artichoke hearts and cook, stirring a few times, until the vegetables are crisp-tender and the mushrooms release their juices, about 5 minutes. Add the salt and pepper and stir to coat.
• If you're stopping here: Let the pasta and vegetables cool to room temperature. Transfer them separately to large zip-top plastic bags or containers and refrigerate for up to 3 days or freeze up to 3 months. There's no need to thaw before continuing.
• When you're ready to eat: Transfer the vegetables to a large saucepan and stir in the tomatoes. Set the pan over medium-high heat and bring to a simmer (or reheat both together in the microwave for about 3 minutes on HIGH). Add the fettuccine and simmer for 2 minutes to heat through (or microwave for an additional 2 minutes). Serve topped with the mozzarella.

SPINACH FETTUCCINE WITH CLAM-BUTTER SAUCE AND DICED TOMATOES

Steps:

• Cook linguine according to package directions.
• Meanwhile, melt butter in a large skillet over medium heat. Add shallots and garlic and cook 3 minutes, until soft. Add thyme and oregano and cook 1 minute, until fragrant. Add broth and bring to a simmer. Add linguine and clams and simmer 3 minutes, until heated through. Stir in tomatoes and basil and season, to taste, with salt and black pepper.
• Transfer to a serving platter and top with Parmesan.

SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
• Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
• Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.

SPINACH & FETA SAUTE

Steps:

• In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

FETTUCCINE WITH FRESH VEGETABLES

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.

FETTUCCINE WITH SPINACH CREAM SAUCE

Steps:

• Cook fettucine according to package directions; drain, rinse and drain again.
• Meanwhile, in 10" skillet melt butter; add mushrooms.
• Cook over medium heat, stirring occasionally, until mushrooms are tender (2 to 3 minutes).
• Stir in flour until smooth and bubbly (1 minute).
• Stir in remaining ingredients, except fettucine.
• Continue cooking, stirring occasionally, until heated through (6 to 8 minutes).
• Serve over fettucine.

FETTUCCINE WITH GREEN VEGETABLES

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large nonstick skillet, saute zucchini in oil for 3 minutes. Add onion and garlic; saute 1 minute longer. Add the peas, salt, pepper and asparagus; saute until vegetables are crisp-tender. , Drain fettuccine; add to vegetable mixture. Stir in the cheese, parsley and chives. Garnish with additional cheese if desired.

SPINACH FETTUCCINE

Steps:

• Cook fettuccine in 5-quart Dutch oven as directed on package, omitting salt and oil. Drain, reserving 1/2 cup cooking water. Return fettuccine to pan; cover to keep warm. Meanwhile, cook frozen spinach as directed on box; squeeze dry.
• In 12-inch nonstick skillet, melt butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add reserved cooking water and cream cheese, stirring with whisk until smooth.
• In small bowl, stir broth and flour with whisk until smooth. Add flour mixture to skillet, stirring with whisk until blended. Heat to boiling; cook 2 minutes, stirring constantly, until mixture thickens. Remove from heat. Add Romano cheese; stir until smooth. Add half-and-half, salt and pepper. Stir in spinach.
• Add spinach mixture to fettuccine in Dutch oven; toss to coat. Divide mixture among 8 bowls; sprinkle evenly with bacon.

SPINACH FETTUCCINE WITH SAUTEED VEGETABLES

Steps:

• Cook pasta according to package directions. Drain, let cool to room temperature, transfer to a large resealable plastic bag, and seal.
• Heat oil in a large skillet over medium heat on stovetop. Add onion and garlic; cook, stirring, for 1 minute. Add asparagus, carrot, mushrooms, and artichoke hearts; cook, stirring a few times, for approximately 5 minutes, or until vegetables are crisp-tender and mushrooms release their juices. Add salt and pepper, stirring to coat.
• If you're stopping here:
• -Let cool to room temperature. Transfer vegetables to a large resealable plastic bag or container, and refrigerate along with pasta for up to 3 days, or freeze up to 3 months. No need to thaw before continuing.
• When you're ready to eat:
• -Transfer vegetables to a large saucepan and stir in tomatoes. Set pan over medium-high heat and bring to a simmer on stovetop.* Add fettuccine and simmer for 2 minutes to heat through. Serve topped with mozzarella.