WHOLE WHEAT FETTUCCINE WITH SPRING VEGETABLES
Treat yourself to this cheesy pasta dish that's cooked with vegetables - perfect for an Italian dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
- Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
- In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.
- In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.
Nutrition Facts : Calories 300, Carbohydrate 49 g, Cholesterol 10 mg, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 5 g, TransFat 0 g
SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO
A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!
Provided by Wyattdogster
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
- Place tomatoes in a bowl; season with sea salt and black pepper.
- Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
- Heat 1 tablespoon olive oil in a small skillet over medium heat.
- Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
- Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
- Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
- Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.
Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g
WHOLE WHEAT PASTA WITH ROASTED HEIRLOOM CHERRY TOMATO SAUCE
Easy, homemade pasta sauce that takes no time to prep and tastes like heaven. Make the roasted ingredients ahead of time for a quick and easy meal in the evening.
Provided by aftertodayfalls
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking trays with aluminum foil, raising the sides so the foil creates a boat. This will prevent juices from leaking onto the trays, allowing for easier cleanup.
- Smash garlic cloves and remove peel. Halve all the tomatoes.
- Divide garlic, tomatoes, and shallots among the prepared baking sheets. Coat with olive oil, salt, and pepper; give a toss with your hand to ensure even coverage. Flip all tomatoes so their cut-sides are up.
- Place trays into the preheated oven and roast for 30 minutes, stirring and rotating trays halfway through. Remove from the oven and transfer vegetables and any accumulated juices to a bowl to cool.
- Place 3/4 of the cooled, roasted vegetables in a blender and puree until smooth. Transfer to a heavy-bottomed pan over low heat with remaining roasted vegetables and juices. Stir in beans, Parmesan cheese, basil, and balsamic vinegar; bring to a simmer.
- While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1 cup cooking water.
- Add pasta to the sauce in batches, coating it well with sauce before adding more and drizzling in cooking water to bind the sauce to the pasta as you go. Serve immediately.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 41.2 g, Cholesterol 2.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 1.5 g, Sodium 69.5 mg, Sugar 1.2 g
WHOLE-WHEAT FETTUCCINE WITH SHRIMP & PEAS
Make and share this Whole-Wheat Fettuccine With Shrimp & Peas recipe from Food.com.
Provided by jrobertfl
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions. Heat olive oil in a nonstick pan. Add shrimp, tomatoes, garlic and rosemary; saute 5 minutes, stirring occasionally. Add peas; cook, stirring frequently, for 2 minutes more. Toss shrimp mixture with cooked drained pasta. Top with grated Parmesan cheese.
Nutrition Facts : Calories 319.4, Fat 6, SaturatedFat 1.3, Cholesterol 88.6, Sodium 148.6, Carbohydrate 47.2, Fiber 1.1, Sugar 1.6, Protein 22.1
WHOLE WHEAT PASTA WITH PEPPERS, TOMATOES AND OLIVES
A yummy vegetarian recipe that is quick to prepare and very tasty - perfect for a weeknight dinner. Sprinkle the finished product with parmesan cheese. From Canadian Living Magazine. http://www.canadianliving.com/food/
Provided by Irmgard
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil over medium heat.
- Fry the peppers, onion, garlic, marjoram, salt, black pepper and hot pepper flakes, stirring often, until saucy and very tender, about 18 minutes.
- Add the tomatoes, olives and vinegar.
- Cook, stirring, until heated through, about 1 minute.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, about 8 minutes.
- Drain and return to the pot, reserving 1/2 cup cooking water.
- Add the pepper mixture and parsley; toss to coat, adding enough of the reserved pasta water to moisten.
- Serve topped with parmesan cheese.
Nutrition Facts : Calories 308.2, Fat 8.8, SaturatedFat 1.3, Sodium 229.7, Carbohydrate 52.6, Fiber 2.9, Sugar 5.4, Protein 10
WHOLE-WHEAT FETTUCCINE WITH POTATOES, PROSCIUTTO, AND PEAS
Steps:
- In a large kettle of boiling salted water cook the potatoes, cut crosswise into 1/4-inch-thick slices or into 1/4-inch dice, for 5 to 7 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl, reserving the water for cooking the fettuccine. In a large heavy skillet cook the garlic, the onion, the red pepper flakes, and the rosemary in the oil over moderately low heat, stirring, until the onion is soft and add the broth, the wine, and the peas. Simmer the mixture for 3 minutes, or until the peas are tender, and stir in the prosciutto, the potatoes, the parsley, and salt and pepper to taste. Bring the reserved water in the kettle to a boil and in it cook the fettuccine until it is al dente. Drain the pasta and in a large bowl toss it with the potato mixture and the Parmesan.
PASTA WITH TOMATOES, MOZZARELLA AND BASIL
Categories Cheese Herb Pasta Tomato Appetizer Quick & Easy Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 Servings
Number Of Ingredients 6
Steps:
- Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.
FRESH CORN AND TOMATO FETTUCCINE
This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 527 calories, Fat 17g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1051mg sodium, Carbohydrate 75g carbohydrate (7g sugars, Fiber 9g fiber), Protein 21g protein.
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