Fettuccine Margherita Recipes

25 MINUTE MARGHERITA PASTA (LIGHTENED UP!)

Steps:

• Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.
• Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
• Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in chicken bouillon, spices and continue to simmer until slightly thickened, stirring occasionally.
• Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.
• Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
• Garnish with freshly grated Parmesan Cheese and additional basil if desired.

FETTUCCINE MARGHERITA

Steps:

• Cook the fettucine according to package directions.
• Drain thoroughly.
• In a large skillet, heat the olive oil and butter over medium-high heat.
• Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
• Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
• Add tomatoes and wine and boil 2 minutes, stirring often.
• Add the cream and salt and boil 1 minute.
• Toss with fettucine and Parmesan and serve immediately.

MEDITERRANEAN FETTUCCINE

Steps:

• In a small saucepan, bring broth to a boil. Remove from the heat; add tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices and return to broth; set aside. , Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute peppers and onions in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat. Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through., Drain fettuccine; place in a large serving bowl. Add the cheese and pepper mixture; toss to coat.

MARGHERITA PASTA

Steps:

• Cook pasta according to package directions.
• Heat oil in a large skillet over medium heat; add garlic, cook and stir 1 minute.
• Add tomatoes, basil, salt and pepper; cook and stir another 3 minutes.
• Add pasta to skillet and toss well.
• Add chicken broth and stir. Toss with Parmesan cheese.

MARGARITA RECIPE

Steps:

• Put a little salt on a saucer, then wipe the rim of your martini glass with lime juice. Turn the glass upside down in the salt and twist to coat.
• Stir the ingredients and a little ice together or put them in a cocktail shaker to combine. Strain into a chilled martini glass. Serve with a slice of lime.

PASTA - FETTUCCINE MARGHERITA RECIPE - (5/5)

Steps:

• 1. Cook the fettucine according to package directions, Drain thoroughly. 2. In a large skillet, heat the olive oil and butter over medium-high heat. 3. Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes, Add the garlic and red pepper and cook for 2 minutes, stirring frequently. 4. Add tomatoes and wine and boil 2 minutes, stirring often, Add the cream and salt and boil 1 minute. 5. Toss with fettucine and Parmesan and serve immediately.

PASTA MARGHERITA

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
• While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
• Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.