Set aside.
Cook the fettuccine noodles according to package directions
Cook fettuccine according to package directions.
While fettuccine cooks, mix milk, red peppers, and Cajun seasoning in blender and mix well (I used an immersion blender in the pan for this step). Pour into fettuccine pan and heat over medium until thickened. Do not boil.
Add smoked sausage and cooked fettuccine, mixing well. Add green onions last. Turn heat to low and warm through.
o maintain heat.
Cook fettuccine as directed on package.
oiling, salted water, cook the fettuccine until almost done, about 8
o a boil add the fettuccine and cook according to package
ake the salmon and mushroom fettuccine, heat oil in a frying
Cook fettuccine in a large saucepan of boiling salted water according to package directions. Drain well.
Melt butter in a large skillet on medium heat. Saute onion 2-3 mins, until tender. Increase heat to high. Add mushrooms and mortadella and cook, stirring 3-4 mins, until mushrooms are tender. Stir in sour cream, Parmesan cheese, Italian dressing and parsley and cook 1 min, stirring.
Add fettuccine and toss to coat. Season to taste. Sprinkle with additional parsley to serve.
s tender.
Meanwhile, cook fettuccine according to package instructions. Drain
Cook fettuccine in boiling salted water until al dente. Blanch zucchini in boiling salted water for 2 mins and peas for 1 min. Drain, reserving 1/4 cup cooking water.
Meanwhile, melt butter over medium heat. Cook white parts of spring onions for 3 mins, until soft. Add wine and bring to a boil. Add cream and simmer for 8 mins. Add fettuccine, zucchini, peas, green parts of spring onions, ricotta and reserved cooking water. Cook for 1 min to heat through.
Serve sprinkled with mint leaves.
Bake meatballs as directed on package or in recipe. Set aside.
Cook fettuccine as directed on package. Drain and set aside.
Meanwhile, in large skillet cook bell pepper and onion stir fry as directed on package, about 7-9 minutes.
When cooked, stir in meatballs, cooked and drained fettuccine, pesto, and half and half.
Cook over medium heat for a few minutes, stirring constantly, until mixture is hot.
NOTE:.
You can subsititute fresh pepper & onion, and any other ingredients. if you choose.
alt and pepper.
Cook fettuccine in large pot of boiling
Cook fettuccine according to directions on the package, drain.
In a large skillet, saute' garlic in butter over medium heat until pale golden, about 1 minute.
Add chicken and cook until lightly brown and cooked through.
Add zucchini, salt and pepper, cook for 2-3 minutes until squash is crisp tender. Add cooked fettuccine, whipping cream, sour cream- stir to combine and heat through. Add cheeses and serve.
br>Heat sauce and prepare fettuccine according to package directions.
Cook fettuccine for 8 minutes or until tender but still firm. Drain well; keep warm.
Saute garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
Pour in vermouth or cooking wine, lemon juice and sugar. Simmer 6 minutes.
Add scallions, shrimp and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes.
Stir in basil and parmesan cheese.
Toss with cooked fettuccine; serve immediately in shallow bowls.
Cook fettuccine according to package directions. Meanwhile,
Saute vegetables and garlic until crisp-tender.
Stir in beans, basil, salt and pepper.
Cook fettuccine separately according to directions.
Drain.
Combine fettuccine and vegetables and toss gently in Dutch oven.
Simmer until thoroughly heated.
Stir in 3/4 cup Parmesan cheese.
Beat egg yolks and whipping cream until foamy.
Add to fettuccine and toss gently.
Heat until thickened. Pour in serving dish and add remaining Parmesan cheese.
Sprinkle over top.
eep warm.
Cook fettuccine.
Place fettuccine in large bowl.
br>Then pour in the fettuccine, and cook for 13 minutes
Cook fettuccine according to package directions.
While fettuccine cooks, combine 1 cup of the heavy cream, butter, pepper and nutmeg in a pot large enough to hold pasta and cook over low heat until mixture thickens.
Add fettuccine, tossing to coat. Add remaining heavy cream and 3/4 cup of the cheese.
Toss again and serve with remaining cheese sprinkled on top.
Serves 6.
Cook fettuccine until tender.
In saucepan, melt butter.
Add cheese and cream.
Beat together with wire whisk.
Drain fettuccine.
Mix fettuccine and cheese mixture together well.
Top with 3 ounce package of shredded Parmesan cheese.