SUN-DRIED TOMATO FETTUCCINE
Perfect for a date night at home, this creamy, rich pasta dish is filled with sun-dried tomatoes, mushrooms and peas in a creamy sauce.
Provided by Deborah
Time 25m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and reserve.
- Meanwhile, heat the olive oil in a large pan over medium heat. Add the mushrooms and cook until softened. Remove the mushrooms to a plate.
- In the same pan, add the cream and the milk. Season with freshly grated nutmeg, salt and pepper to taste. Bring to a gentle simmer and let it cook for about 3-4 minutes. Stir in the sun-dried tomatoes, Parmesan cheese, frozen peas and reserved mushrooms. Gently stir in the sour cream.
- Stir the drained pasta into the cream mixture. Stir to coat the pasta. Serve with additional Parmesan cheese, if desired.
EASY CHICKEN FETTUCCINE WITH SUN-DRIED TOMATOES
Dinner can be on the table in less than half an hour with this quick, easy, and delicious recipe. Great for a busy weeknight dinner. Serve with a side salad and some garlic toast for a complete meal.
Provided by Yoly
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
- Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
- Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.
Nutrition Facts : Calories 1010.5 calories, Carbohydrate 49.5 g, Cholesterol 325 mg, Fat 64.6 g, Fiber 3.4 g, Protein 59.3 g, SaturatedFat 37.1 g, Sodium 1366.1 mg, Sugar 2.5 g
CREAMY SUN-DRIED TOMATO FETTUCCINE
A lightened up version of the Cheesecake Factory's® creamy sun-dried tomato fettuccine pasta dish.
Provided by ybseball
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Creamy
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
- Mix together Greek yogurt and sour cream in a small bowl.
- Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
- Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 79.9 g, Cholesterol 5.3 mg, Fat 17.1 g, Fiber 5 g, Protein 17.4 g, SaturatedFat 3.1 g, Sodium 368 mg, Sugar 16.9 g
EASY SUN-DRIED TOMATO PASTA
If you can boil water and mix you can make this wonderfully tasty pasta at the spur of the moment! Great for the surprise dinner with a salad and crusty bread
Provided by TishT
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil pasta in salted water.
- Drain, reserving the liquid.
- Set aside.
- Put oil in the bottom of a serving dish.
- Crush garlic and place in oil.
- In a separate bowl, break up feta cheese until it's crumbly.
- Add enough pasta water to make it into a lumpy mixture.
- Place in serving dish.
- Chop or cut sun-dried tomatoes into small pieces and add to the cheese.
- Mix in toasted pine nuts, pecans or walnuts.
- Wet pasta with some of the reserved water and add to the mixture.
- Toss well.
- Top with basil.
Nutrition Facts : Calories 539.4, Fat 9.1, SaturatedFat 1.3, Sodium 454.9, Carbohydrate 97.4, Fiber 6.3, Sugar 10.1, Protein 18
SUN-DRIED TOMATO FETTUCCINE
Provided by Leah Balk
Categories Cheese Pasta Tomato Vegetarian Kid-Friendly Fall Bon Appétit St. Louis Missouri Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place sun-dried tomatoes in small bowl. Add enough boiling water to just cover tomatoes. Let stand until tomatoes are soft, about 1 minute. Drain. Coarsely chop tomatoes.
- Heat olive oil in heavy small skillet. Add sun-dried tomatoes, garlic and dried crushed red pepper. Sauté until garlic is just golden, about 3 minutes. Transfer mixture to large bowl. Add spaghetti and 1 cup Parmesan. Toss well. Sprinkle with pine nuts. Serve, passing additional parmesan separately.
SUN-DRIED TOMATO FETTUCCINI RECIPE
We are a pasta loving family and this Sun-Dried Tomato Fettuccine is up there with the BEST of them, which says a lot, coming from pasta critics. You have to try this delicious meal. you can also make it vegetarian and gluten free. It's perfect for everyone.
Provided by Elyse Ellis
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions, reserving 1 cup of the pasta water; set aside.
- While your pasta is cooking, add olive oil to a large pot over medium-high heat.
- Saute garlic for 1-2 minutes.
- Add sun-dried tomatoes, diced tomatoes, tomato paste and sugar, stirring until well combined.
- Turn heat to medium-low and whisk in whipping cream and sour cream.
- Let simmer and thicken for 5 minutes.
- Add spinach to sauce and cook until wilted.
- Add salt and pepper, to taste.
- If sauce is too thick, use reserved pasta water to thin it out.
- Add pasta to prepared sauce and toss until coated.
Nutrition Facts : Calories 328 kcal, Carbohydrate 26 g, Protein 8 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 48 mg, Sodium 161 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
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