Saute butter, mushrooms, onions and garlic powder until tender; set aside.
In a medium saucepan, mix soup, cream cheese, Cheddar cheese and cayenne pepper.
Heat on medium-low heat until creamy.
Cook fettuccine as directed and drain.
In a large bowl or pan, toss chicken, spinach, soup and cheese mixture, mushrooms, onions and fettuccine until well mixed.
Spoon into a 9 x 13-inch baking dish.
(You may need to use an 8 x 8-inch pan, also.) Sprinkle with Parmesan cheese.
Bake at 350\u00b0 for 30 to 40 minutes.
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.
br>Stir in sugar and green onions. Simmer for 1 hour
Set aside.
Cook the fettuccine noodles according to package directions
Remove peppers from jar, puree on High until smooth (30-45 seconds). Set aside.
Prepare fettuccine according to package directions; drain.
In 10-inch skillet melt butter, add garlic. Cook over medium heat, stirring occasionally 1 minute.
Add green onions and scallops. Continue cooking, until scallops are tender (5-7 minutes).
Stir in sour cream and red pepper puree until well mixed. Cook another 6 minutes.
In large bowl toss scallop mixture with cooked fettucine. Season with salt and pepper to taste.
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.
2 minutes.
Add the green beans to the boiling water
1. In a large bowl, combine the olive oil, diced peppers, vinegar, basil, green onions, sundried tomatoes and half of the avocado.
2. Toss ingredients together well so they are evenly coated with the oil and vinegar.
3. Cook pasta in boiling water for 6 minutes or until \"al dente.\".
4. Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
5. Toss together and serve immediately or refidgerate and serve cold, using the remaining California avocado as a garnish on top of the pasta.
rippings in skillet, Add mushrooms, green onions, 1/2 teaspoon salt
ilted. Stir in zucchini and green onions and season to taste
ot.
Add the mushrooms, green onions, and garlic.
Saute
igh heat to boil. Cook fettuccine according to package directions.
eas, white and pale green parts of green onions, and garlic; saute
Cook fettuccine; drain.
Meanwhile, in large skillet, heat oil.
Add zucchini, red and green pepper strips and garlic. Saute just until vegetables are tender.
Blend in cream.
Stir in Parmesan cheese and seasonings.
Heat through until slightly thickened, but do not boil.
Toss with hot cooked fettuccine. Makes 6 servings.
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.
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, melt butter in a skillet over medium heat. Add tomatoes, garlic, and oregano; cook and stir for 1 to 2 minutes. Add olives and mix to combine.
Drain fettuccine and add to the skillet. Cook until lightly browned, about 2 minutes. Season with salt and pepper. Add goat cheese and cook until slightly melted, about 2 minutes. Sprinkle with green onions and serve.
omatoes, zucchini, yellow squash, mushrooms, green bell pepper, and Italian seasoning
eep warm.
Cook fettuccine.
Place fettuccine in large bowl.
Cook fettuccine in boiling water for 12
Prepare fettuccine according to the package directions;