Cook pasta until Al dente, for Artesian about 8 minutes, commercial
Prepare fettuccine according to package directions.
Drain. Gradually add milk to combined mayonnaise and garlic in small saucepan.
Heat thoroughly, stirring occasionally.
Remove from heat and blend in egg.
Toss with hot fettuccine until well coated.
Add remaining ingredients and toss lightly.
Garnish with basil leaves, if desired. May substitute spaghetti for fettuccine. Yields 5 servings.
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook 8-10 minutes or until al dente: drain.
In a large saucepan, melt butter into cream over low heat.
Add salt, pepper and garlic salt.
Stir in cheese over meduim heat until melted, this will thicken the sauce.
At this point is when I take a few spoonfuls out for dipping bread.
Add pasta to the sauce.
Use enough of the pasta so that all the sauce is used and the pasta is thoroughly coated.
Serve immediately.
Bring a large pot of slightly salted water to a boil.
Add fettuccine and cook for 8 to 10 minutes until al dente; drain.
Meanwhile, in a large saucepan, melt butter into cream over low heat.
Add salt, pepper and garlic powder.
Stir in cheeses over medium heat until melted; this will thicken the sauce.
Add pasta to sauce.
Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated.
(You may add pasta water to thin sauce, if necessary.).
Serve immediately.
baking sheet and roast for about 1 hour, until the
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.
ake the salmon and mushroom fettuccine, heat oil in a frying
aucepan on high. Cook chicken for 5 mins, until browned. Remove
hole garlic cloves and saute for 5 minutes.
Remove whole
eat. Cook veal in batches for 3-4 mins, until browned
FOR THE PORK: Heat a little butter in a skillet and cook leek until tender.
Add pork in small amounts and stir constantly for 1-2 minutes until just browned.
Add mushrooms, red pepper and tomato and cook a further 2 minutes.
Stir in combined Vegemite, tomato paste, sour cream and parsley. Heat gently, but don't boil.
FOR THE FETTUCCINE: Melt the butter in a frying pan.
Stir in Vegemite. Add pasta and spring onions and toss well. Serve under or beside the cooked pork.
aucepan of boiling salted water for 10-12 minutes or until
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.
Add the leeks and saute for 5 mins or until softened
Cook fettuccine in a large saucepan of boiling salted water according to package directions. Drain and return to saucepan.
Heat oil in a large skillet on medium heat. Saute garlic and chili pepper for 30 seconds, until fragrant. Add artichokes, tomatoes and lemon juice and cook for 2-3 mins, until tomatoes start to collapse. Season to taste.
Pour sauce over pasta. Toss with most of the basil and feta on medium heat for 1-2 mins, to heat through. Serve sprinkled with remaining basil and feta, a drizzle of olive oil and black pepper.
ver high heat. Cook chicken for 3 mins per side, until
t to a boil. Simmer for 5 minutes, stirring constantly, then
Cook fettuccine in a large saucepan of
Heat oil in a frying pan and saute ham, stirring, for 1 min. Add onion and saute for 1 min. Add olives and sun-dried tomatoes and saute for 1 min. Add flour and cook for 2 mins. Add stock and cream and season. Bring to a boil, add Parmesan and simmer for 3 mins, stirring occasionally.
Meanwhile, cook pasta in boiling salted water according to package instructions. Drain and toss with sauce and basil. Transfer to serving bowls, sprinkle with cheese and garnish with basil.
n high heat. Cook chicken for 3 mins each side, until