Easy Fettuccine Pasta Recipe
2020-06-02- Cuisine: Italian
- Course: Main Dish, Side Dish
- Skill Level: Easy
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
99 -
Fat
0.9 g -
Cholesterol
14 mg -
Sodium
166 mg -
Protein
6 g -
Fiber
2 g -
Carbohydrate
14 g
Easy fettuccine pasta recipe. Cooked Italian fettuccine with asparagus and Parmesan cheese. Very simple and tasty!
You may also like Black Fettuccine with Shrimp and Lemon Champagne Sauce
Black Fettuccine with Shrimp and Lemon Champagne Sauce
A very dramatic presentation; read the recipe and work out how you plan to serve it before you start.
Makes 6 servings
Ingredients: 12 spears asparagus, 1/2 red bell pepper, 1 tablespoon unsalted butter, 4 tablespoons finely chopped shallots, 24 shrimp, peeled and deveined, 1 cup (250 ml) champagne, 4 cups (1 L) whipped cream, 3 tablespoons freshly squeezed lemon juice, 1½ tablespoons very finely chopped lemon zest, 1 teaspoon salt, 1/8 teaspoon freshly ground black pepper, uncooked fettuccine
Instructions: To make Lemon Champagne Sauce: Sauté the shallots in butter until translucent. Add shrimp and sauté, stirring occasionally, for 2 minutes until they change color. Take out cooked shrimp and set aside.
Pour the champagne into the pan and reduce over high heat to 2-3 tablespoons. Pour in whipped cream, cook down until it coats the back of spoon heavily. Add lemon juice, lemon zest, and seasoning. Stir well and set aside.
Bring a large pot of water to a boil over medium-high heat. Peel the asparagus and cut into 2 inches (5 cm) lengths. Blanch in the boiling water for 4 minutes, then scoop out and refresh under cold running water. Cut bell peppers into thin strips, blanch for 1 minute and refresh. Dry well.
Reheat the cream sauce over low heat. Bring a large pot to a boil over medium-high heat. Salt and put in the pasta. Cook until just tender (al dente) for 2-5 minutes. Drain, using a colander.
To Serve: Serve the white sauce over the black fettuccine, with the shrimp and vegetables standing out on top. As soon as the pasta ready, toss it in butter and oil in the pan in which it was cooked. Meanwhile, heat a frying pan, add 1 tablespoon unsalted butter, and sauté the vegetables and shrimp until heated through, stirring occasionally.
Put cooked pasta on the warm plates, pour over the sauce, and arrange the shrimp and vegetables on top.
Easy Fettuccine Pasta Recipe
Ingredients
- 6 asparagus spears
- salt and freshly ground black pepper
- 10 oz (300 g) fresh fettuccine
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped fresh basil
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup grated Parmesan cheese
Method
Step 1
Cut off the tough stem ends of each asparagus spear. Cut each spear diagonally into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
Step 2
Bring 3 cups water to a boil and add the salt. Add the asparagus and when the water returns to a boil, cook about 2 min. Drain, reserving 2 tablespoons cooking liquid.
Step 3
Drop the fettuccine into boiling salted water. Cook 2 to 2 1/2 min. or to the desired degree of doneness. Cooking time is about 2 -3 min for fresh paste. Drain.
Step 4
Heat the butter in the pot in which the pasta was cooked. Add the asparagus and fettuccine. Add salt, pepper, and nutmeg. Stir in the reserved 2 tablespoons cooking liquid and basil. Toss to blend. Serve hot with Parmesan cheese.
