DAIKON FETTUCCINE WITH TOMATO-BASIL SAUCE
By now, you've probably figured out I am very fond of visual puns. Here ribbons of Daikon, the mild oversized white Japanese radish, pose as pasta. They are tossed with a quick tomato sauce spiked with a generous amount of fresh basil. The dish is light and is best served as a first course.
Provided by Masaharu Morimoto
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- With a swivel-blade vegetable peeler, remove the outer skin of the daikon. Discard the skin. Continue to peel down the length of the vegetable, removing the daikon in long, narrow ribbons, which look like noodles. Soak the "fettuccine" in a bowl of cold salted water for 15 to 20 minutes.
- Meanwhile, make the tomato-basil sauce: Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash them and combine with the juice; there will be about 2 cups.
- In a heavy medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and saute until softened but not browned, about 3 minutes. Add the tomatoes and their reserved juice, the sugar, and 1 teaspoon salt. Boil vigorously, stirring often, until the sauce is thick, 10 to 15 minutes. Stir in the basil and season with salt and pepper, to taste.
- Drain the "noodles" and dry them on a kitchen towel. Add to the sauce and toss gently over medium heat, taking care not to break the "Daikon Fettuccine". Cook just until heated through, about 1 minute.
- Divide among individual plates, teasing the fettuccine into mounds. Serve immediately.
FETTUCCINE WITH SHRIMP AND SUN-DRIED TOMATOES
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Bring the water to a rolling boil in a large pot. Add 1 tablespoon salt and re-boil. Add the pasta to the boiling water and cook until al dente.
- Place the pine nuts on a cookie sheet and put in the oven for about 3 minutes, until slightly browned. Set aside.
- Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside.
- Heat the oil in a large saute pan. Season the shrimp with salt and pepper and add the shrimp to the hot pan. Cook for 1 minute before turning and cooking on the other side. Add the tomatoes to the shrimp and cook for 2 minutes more. Remove the pan from the heat and add the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.
- When pasta is al dente, drain and toss it in the saute pan with the shrimp/tomato/herb mixture. Divide among 4 plates and garnish each serving with the remaining pine nuts.
FRESH TOMATO PASTA
This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.
Provided by Langu
Categories Main Dish Recipes Pasta
Time 22m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
- Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
- Once the water is boiling, stir in the rigatoni, 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 12 minutes. Drain well in a colander, and then return the pasta to the pot.
- Pour the tomato mixture over the pasta and toss to mix.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g
PASTA WITH TOMATOES
Earlene Ertelt of Woodburn, Oregon found the recipe for Pasta with Tomatoes in the newspaper a few years ago and has used it frequently ever since. "My husband, Charles, and I are busy on our farm and with other activities, so quick and easy dishes like this one are very important to me," Earlene asserts.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Combine the tomatoes, basil, garlic, salt and pepper. Serve over pasta. If desired, garnish with basil and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 245 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 610mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.
SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES
This is a very tasty, quick dish made up by one of my work colleagues. Shrimp are sauteed with fresh tomatoes, parsley, lemon, and chile peppers, and served over pasta of your choice. I prefer fettuccine.
Provided by bexfoot
Categories Main Dish Recipes Pasta Shrimp
Time 40m
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, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
- Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
- Drain fettucine and toss with shrimp mixture.
Nutrition Facts : Calories 717.8 calories, Carbohydrate 75.6 g, Cholesterol 258.4 mg, Fat 31.1 g, Fiber 11.9 g, Protein 41.9 g, SaturatedFat 4.6 g, Sodium 528 mg, Sugar 17.9 g
FETTUCCINE WITH MUSHROOMS AND TOMATOES
To perk up a plate of fettuccine, Phyllis Schmalz Eismann of Kansas City, Kansas gets saucy with mushrooms. "I can toss this dish together in 30 minutes on a busy weeknight. And it's elegant enough to serve as a vegetarian entree for guests."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and green pepper in oil for 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., In a small bowl, combine the flour, milk, salt and pepper until smooth; gradually stir into mushroom mixture. Add tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses. Drain fettuccine; toss with sauce.
Nutrition Facts : Calories 387 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 662mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 5g fiber), Protein 23g protein.
TOMATO BASIL FETTUCCINE
"The first time I tried this creamy pasta dish, my husband gave it a 'gold star' rating," notes Martha Hightower from Greenville, North Carolina. "I sometimes add chopped cooked chicken."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.
Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 507mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
FETTUCCINE WITH ITALIAN TOMATO SAUCE
A fun spin on Italian night, this fettuccine features a homemade tomato-ground beef sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
- Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
- Meanwhile, cook and drain fettuccine as directed on package.
- Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg
TOMATO AND GARLIC PASTA
There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.
Provided by ALMA-LOU
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 9
Steps:
- Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
- Cook the pasta in a large pot of boiling salted water until al dente.
- In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
- Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
- VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 6.8 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 235.6 mg, Sugar 7.5 g
FETTUCCINE AND TOMATOES
I'm not actually a fan of cooked tomatoes, but I love this dish, especially beside a juicy slab of marinated, grilled venison steak! (I usually only use 2 or 3 tomatoes and never bother with the peeling and seeding, but I'll leave that up to you!)
Provided by Swan Valley Tammi
Categories Spaghetti
Time 20m
Yield 6 cups
Number Of Ingredients 13
Steps:
- In a large uncovered saucepan, cook pasta in boiling water, oil, and first amount of salt until tender, but firm -- about 9-11 minutes. Drain.
- Saute next 6 ingredients in frying pan until soft, about 7 minutes.
- Add tomatoes and basil and continue sauteing for another 2 to 3 minutes.
- Stir in pasta and turn into serving bowl. Sprinkle with parmesan cheese or serve cheese separately.
Nutrition Facts : Calories 229.9, Fat 5.4, SaturatedFat 2.7, Cholesterol 53.2, Sodium 1611.5, Carbohydrate 38.1, Fiber 1.5, Sugar 3.4, Protein 7.8
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