Zeldas Fettuccine Recipes

SWEET FRESH FETTUCCINI

Sweet Fresh Fettuccini image

Provided by Giada De Laurentiis

Time 1h20m

Yield 4 dinner servings or 6 dessert servings

Number Of Ingredients 13

Ingredients

1 pint heavy cream
1 lemon, zested
1 orange, zested
2 tablespoons honey
Pinch kosher salt
1/2 recipe Fresh Pasta, cut into fettuccini, recipe follows
1 tablespoon lemon juice
1 small block semisweet chocolate, optional
1/4 cup chopped, toasted hazelnuts
3 cups all-purpose flour
4 eggs
1 tablespoon kosher salt
1 tablespoon olive oil

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 boil the cream. Stir 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, about 2 to 3 minutes. Drain the pasta. Add the pasta and the lemon juice to the skillet with the cream sauce. Toss to combine.
Place the pasta in serving dishes. Using a vegetable peeler, shave chocolate directly on top pasta. Sprinkle with hazelnuts. Serve immediately.
Fresh Pasta:
Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball.
Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes.
Roll out the dough to your desired shape.
Yield: 4 to 6 servings (about 22 ounces)

GREEK FETTUCCINE

Greek Fettuccine image

Spinach fettuccine is served with a quick sauce of tomatoes and feta cheese.

Provided by tidewrinkle

Categories World Cuisine Recipes European Greek

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 (16 ounce) package spinach fettuccine pasta
1 ½ cups chopped fresh tomatoes
1 tablespoon chopped fresh mint
¼ cup chopped black olives
¾ cup crumbled feta cheese
1 pinch salt and ground black pepper to taste

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Place the tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer. Stir in the feta cheese, and allow to melt slightly.
Place the spinach fettuccine into a serving bowl, and toss with the tomato mixture. Season to taste with salt and black pepper.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 65.2 g, Cholesterol 25 mg, Fat 9.5 g, Fiber 4.3 g, Protein 17.5 g, SaturatedFat 4.3 g, Sodium 650.8 mg, Sugar 4.5 g

ZELDA'S FETTUCCINE

Zelda's Fettuccine image

I have no clue who Zelda is, but she makes a mean fettucine with a incredible sauce that tastes like boursin cheese. To make it a bit healthier, you can use low fat sour cream. If you make it, you will love it. Sauce can also be used over steamed broccoli or cauliflower.

Provided by mandabears

Categories European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups sour cream
3/4 cup freshly grated parmesan cheese
1/4 cup dry vermouth, can be (optional)
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2 garlic cloves, finely minced
1/2 teaspoon oregano, crumbled
1/2 teaspoon basil, crumbled
1/2 teaspoon marjoram, crumbled
salt & freshly ground black pepper
1/2 cup butter, do not substitute margarine
3/4 lb fettuccine pasta, freshly cooked and drained

Steps:

In a medium bowl combine, sour cream, parmesan cheese, dry vermouth(if using), flour, lemon juice, garlic, oregano, basil, marjoram, salt and pepper.
Blend thoroughly.
Melt butter in medium saucepan over low heat.
Stir in sour cream mixture.
Simmer for 20 minutes.
In large bowl combine fettucine and sauce and toss.
Serve immediately.

Nutrition Facts : Calories 524, Fat 36.3, SaturatedFat 22.1, Cholesterol 126.9, Sodium 355.8, Carbohydrate 36.4, Fiber 0.1, Sugar 0.3, Protein 14

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