FETTUCCINE WITH WALNUTS AND PARSLEY
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings, serving size 2 1/2 cups
Number Of Ingredients 10
Steps:
- Cook the pasta al dente according to package directions, then drain in a colander.
- Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
- In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
- Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
- Good source of: Folate, Copper, Magnesium, Calcium
Nutrition Facts : Calories 617 calorie, Fat 31 grams, SaturatedFat 4.5 grams, Cholesterol 1 milligrams, Sodium 409 milligrams, Carbohydrate 69 grams, Fiber 9.5 grams, Protein 16 grams, Sugar 4 grams
FRIED & CARAMELIZED SHALLOT PASTA IN CREAM SAUCE
How to make the best Caramelized Shallot Pasta. Our vegetarian shallot pasta recipe features a shallot cream sauce and crispy fried shallots.
Provided by Andrew Dobson
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Place thinly sliced shallots in a wok and submerge in vegetable oil. Set over medium heat and cook, stirring often with a metal slotted spoon to ensure shallot rings don't stick.
- Cook shallots for 15-20 minutes, removing just as they start to brown as they can burn quickly. Remove fried shallots with a metal slotted spoon and let rest on paper towel. Set aside.
- Cook pasta in a large pot of salted water until al dente, according to package instructions.
- Meanwhile in a large nonstick skillet heat butter and olive oil over medium low heat until melted. Add sliced shallots and minced garlic, stirring for 2-3 minutes until nicely browned. Season with salt and pepper.
- Turn down to medium low heat and gently add dry sherry, lemon juice and lemon zest. Stir to combine then slowly add whipping cream. Continuously stir to ensure the acid in the lemon does not curdle the cream.
- Once pasta is finished cooking ladle 2 tablespoons of pasta water into the sauce before straining the pasta in a colander over your sink.
- Add the cooked pasta to the shallot cream sauce and toss with 3/4 cup parmesan cheese. Stir for 30 seconds before serving into pasta bowls or dinner plates.
- Sprinkle shallot cream pasta with remaining parmesan cheese and a few cracks of freshly ground pepper. Top with crispy fried shallots and chopped chives. Serve hot.
Nutrition Facts : Calories 521 kcal, Carbohydrate 75.6 g, Protein 17.6 g, Fat 17.3 g, SaturatedFat 8.8 g, Cholesterol 43 mg, Sodium 175 mg, Fiber 3.6 g, Sugar 2 g, ServingSize 1 serving
THAT'S SHALLOTA FLAVOR SPAGHETTI
Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish. It's like a bowl of French Onion Soup, hold the broth. It's a knockout.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally.
- Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve. WOW! Talk about yum-o!
FETTUCCINI WITH ZUCCHINI
Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.
Provided by donna garlington
Categories Fruits and Vegetables Vegetables Squash
Yield 5
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling water until al dente. Drain.
- While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
- Pour vegetables over hot pasta.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 13.4 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 466.1 mg, Sugar 4.8 g
LIGHTER FETTUCCINI ALFREDO
A low-fat pasta for garlic lovers. For variety, try shell or penne pasta.
Provided by Linda Lou
Categories Main Dish Recipes Pasta
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water cook fettuccini until al dente. Drain.
- Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
- Toss pasta with Alfredo sauce and serve warm.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 44.6 g, Cholesterol 41.3 mg, Fat 20.7 g, Fiber 1.9 g, Protein 17.8 g, SaturatedFat 9.5 g, Sodium 623.6 mg, Sugar 4.4 g
FETTUCCINI WITH SHALLOTS
Make and share this Fettuccini with Shallots recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring the fettuccini to boil as per directions on package or, if fresh, until soft.
- Heat the olive oil in a medium-size pan until hot.
- Put in the shallots, sauté until they are clear, but not brown.
- Add the white wine and bring to a boil.
- Add the half and half, salt, and pepper.
- Reduce by about 1/3.
- If the sauce isn't thickening, add a bit of cornstarch or flour.
- Pour the sauce over the pasta and toss.
SPAGHETTI AGLIO E OLIO E FRIED SHALLOT
Adding homemade or store-bought fried shallots to classic garlic spaghetti gives it extra caramelized sweetness and depth of flavor, along with crunch. Add the shallots in two stages so that some of them soften and give their flavor to the sauce, and the rest remain crispy. Cooking the spaghetti in a relatively small amount of water concentrates its starch, making it easier to form a creamy, emulsified sauce. If you can't have your pasta without cheese, feel free to grate some Parm or pecorino on top at the table.
Provided by J. Kenji López-Alt
Categories pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- If using homemade shallots, skip to Step 2. If using store-bought shallots, toast them in a dry 12-inch skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. Season generously with salt and transfer to a bowl.
- Smash the garlic cloves with the side of a knife and roughly mince. Set aside. Add a couple of inches of water and a large pinch of salt to the skillet, and bring to a rolling boil over high heat. Add the pasta and cook, stirring occasionally, until just shy of al dente (about a minute less than the package directions).
- Meanwhile, combine ¼ cup oil, the minced garlic, red-pepper flakes and a large pinch of salt in a large saucepan or skillet. Heat, stirring frequently, over medium-low until the garlic is very aromatic and just starting to turn pale gold in parts, about 5 minutes. It should maintain a very gentle sizzle the whole time it is cooking (adjust heat as necessary). When the garlic is done, shut off the heat, then, using a ladle or spoon, add a large splash of the pasta water to the pan with oil to halt the cooking. Add half the toasted shallots and stir.
- When the pasta is just shy of al dente, using tongs, transfer it to the pan with the garlic oil, allowing any liquid that clings to it to come along; reserve a bit of the pasta water. Add the remaining 2 tablespoons olive oil. Return the pan with the pasta and garlic oil to high heat, and cook, stirring and tossing constantly, until a creamy, emulsified sauce coats the pasta. (If the sauce looks watery, continue tossing and cooking. If it looks broken and oily, add some more pasta water a few tablespoons at a time and continue cooking until it emulsifies.) Stir in the parsley and chives (if using), season to taste with more salt (it can take quite a bit of salt), transfer to a serving bowl, sprinkle with reserved toasted fried shallots and serve.
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