Linguine Montecatini Recipes

FETTUCCINE WITH PORCINI

Fettuccine With Porcini image

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 ounces dried porcini
5 tablespoons extra virgin olive oil
1 1/2 ounces pancetta, finely diced
2 cloves garlic, sliced
Salt and freshly ground black pepper
1 pound fresh fettuccine
4 eggs at room temperature, beaten
1 1/2 tablespoons minced flat-leaf parsley leaves
Grated Parmigiano-Reggiano for serving

Steps:

Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half.
Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté a minute or so.
Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.
Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add 3/4 cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with cheese alongside.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 20 grams, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 469 milligrams, Sugar 1 gram, TransFat 0 grams

LINGUINE MONTECATINI

Linguine Montecatini image

Pasta is one of my favorite staples, and this recipe has a great fresh taste. Pair this dish with your favorite grilled chicken recipe for a simple low-fat meal. The drying of the tomatoes helps to intensify the flavor by removing some of the water. Kick up the heat a little and add some crushed red-pepper flakes. From Prevention's Eat Up, Slim Down

Provided by TheGrumpyChef

Categories Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

8 plum tomatoes, cut in half
2 teaspoons olive oil
8 garlic cloves, peeled and thinly sliced
1/4 lb fresh spinach
8 ounces linguine

Steps:

Preheat the oven to 200 degrees.
Place tomatoes cut side up, on a rack in a large baking dish and bake 20 minutes, or until slightly dry. Coarsely chop the tomatoes.
Warm oil in a large nonstick skillet over medium heat. Add garlic, spinach, and tomatoes and cook until spinach is wilted.
Cook linguine according to package directions. Drain, add to the skillet and toss well.

Nutrition Facts : Calories 269.1, Fat 3.5, SaturatedFat 0.5, Sodium 33.1, Carbohydrate 50.4, Fiber 4.1, Sugar 5, Protein 9.7

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