Sweet Fresh Fettuccini Recipes

MELON FETTUCCINI WITH SWEET WINE AND FRESH MINT

Steps:

• Peel and seed the cantaloupe. Using a mandoline with wide julienne blade, gently shave the melon into batons into 4 bowls or plates. (Do not try to arrange the melon batons on the plate, they are fragile.)
• Sprinkle each plate of melon with pinch of salt. Pour the chilled wine over top. Sprinkle with mint and serve immediately or chill in refrigerator until ready to serve.

FRESH CORN FETTUCCINE

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons. , Add corn, garlic, salt and pepper to drippings; cook and stir over medium-high heat until corn is tender. Remove 3/4 cup corn from pan. Transfer remaining corn to a food processor; add cheese, almonds and oil. Process until blended. Return to skillet; add reserved corn and heat through., Drain fettuccine, reserving 1/2 cup pasta water. Add pasta, three-fourths of the bacon and 3/4 cup basil to corn mixture. Add enough reserved pasta water to reach desired consistency, tossing to coat. Sprinkle with remaining bacon and basil. If desired, top with tomatoes and additional cheese.

SWEET FRESH FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil over high heat.
• In a large, heavy skillet, heat the cream, zests, honey, and salt over medium heat, being careful not to let it boil. Cook at a bare simmer, stirring occasionally, for about 4 minutes.
• Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, 2 to 3 minutes. Drain the pasta well, then add it and the lemon juice to the skillet with the cream sauce. Toss to combine.
• Divide the pasta among 4 to 6 shallow bowls and sprinkle with the hazelnuts. Serve immediately.
• If using dried pasta, substitute 1 pound dried, cooked in a large pot of salted boiling water until just al dente. Add to the cream sauce as above and cook gently in the sauce for another 3 minutes, or until the pasta has absorbed most of the sauce.

FETTUCCINE WITH SWEET PEPPER-CAYENNE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
• Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
• Toss hot pasta with sauce and season with salt and pepper to taste; serve.

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.