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How To make Fettucini with Sun Dried Tomatoes
6 tablespoons butter
1 1/3 cups whipping cream
4 cups tagliarini or egg noodles
hot, cooked, drained
1 cup parmesan cheese :
Shredded
salt and pepper to taste nutmeg :
freshly grated 8 oz "Bella" sun-dried tomatoes in oil
In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned. Add 1/2 cup of the cream and tomatoes and boil rapidly until large shiny bubbles form; stir occasionally. (You can make this part of the sauce earlier in the day, then reheat.) Reduce heat to medium or place chafing dish over direct flame. Add noodles to the sauce. Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time--about three additions. The noodles should be kept moist but not too liquid. Season with salt and pepper and grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the ground spice.) Serve immediately.
How To make Fettucini with Sun Dried Tomatoes's Videos
Creamy Sun-Dried Tomato and Spinach Pasta
#entertainingwithbeth #pasta #easyrecipe
This creamy sun-dried tomato and spinach pasta is a quick and easy weeknight meal for when you find yourself scouring the pantry looking for dinner ideas! It involves whirling up that jar of sun-dried tomatoes (that you don't know what to do with!) into a sun-dried tomato pesto of sorts and then combining it with a quick and easy béchamel sauce. The results are a fantastic Pantry pasta dinner this is sublime!
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BETH'S CREAMY SUN-DRIED TOMATO AND SPINACH PASTA
Serves 4
*Printed Recipe Can Be Found Here*
INGREDIENTS:
1 lb (450g) Rigatoni Pasta
1-6.5 oz jar (182g) of sundried tomatoes in oil
¾ cup (180ml) of water
1 tbsp (15ml) of Italian Seasoning
¼ tsp (1.25ml) salt
freshly cracked pepper
¼ cup (60ml) fresh parsley
For Béchamel Sauce:
4 tbsp (60g) butter
3 tbsp (22g) flour
2 cups (480ml) milk
½ tsp (2.5ml) salt
freshly cracked pepper
1 garlic clove, minced
1-2 handfuls fresh baby spinach
Garnish:
Freshly grated parmesan cheese
Fresh parsley
Red pepper flakes
METHOD:
Add the sun-dried tomatoes to a blender, oil and all, along with the water, Italian seasoning, salt, freshly cracked pepper and parsley. Blend until a chunky paste forms. Set aside.
Cook rigatoni in boiling water until al dente.
Meanwhile, prepare the béchamel sauce, in a deep skillet melt the butter, the add the flour, whisk until combined and then cook for 1-minute. Slowly add the milk, salt, pepper and garlic, whisk to combine.
Add the sundried to tomato paste to the béchamel sauce, whisk to combine. Add a ladle of hot pasta water if needed to thin out a bit. Add the spinach, whisk until wilted.
Drain pasta, then place it back in the pot. Add sauce on top and stir to cover the pasta with the sauce.
Transfer pasta to a large serving bowl. Top with freshly grated parmesan cheese and fresh parsley.
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Sun-Dried Tomato Alfredo | Fettuccini Alfredo Pasta Recipe | The Carefree Kitchen
This Sun-Dried Tomato Alfredo Sauce is the most delicious and flavorful homemade Alfredo sauce you will ever make! This sun-dried tomato Alfredo sauce is a tried and true recipe. It’s the perfect blend of cheese and sun-dried tomatoes!
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FTC Disclaimer: This is not a sponsored video.
Fettucine with Creamy Chicken and Sun dried Tomato recipe
Fettucine with Creamy Chicken and Sun dried Tomato recipe
Ingredients
8 ounces, weight Whole Wheat Fettucine (spaghetti Or Linguine Would Also Work)
1-½ cup Cooked Diced Or Shredded Chicken
1 cup Jarred Marinated Artichoke Hearts, Chopped
2 cups Chopped Fresh Baby Spinach (about 3 Big Handfuls)
⅓ cups Sun-dried Tomato Pesto (also In My Recipe Box)
1 whole Green Onion, Sliced Thinly
2 ounces, weight Goat Cheese, Plus More For Garnish
⅛ teaspoons Salt And Black Pepper (or To Taste)
Preparation Instructions
Bring a large pot of water to boil. Add 2 tablespoons salt to the water, then add pasta. Cook according to package directions, until al dente. Meanwhile, prepare other ingredients.
When pasta is finished cooking, remove a cup of the pasta water from the pot and set aside. Drain remaining water and place cooked pasta in a large bowl. Add remaining ingredients and stir until the pesto and goat cheese have coated everything and the spinach has wilted. If it gets too thick and cumbersome, add reserved pasta water a few tablespoonfuls at a time to loosen things up. The pasta should be lightly coated with a sauce, but not watery.
Makes about 4 servings.
Corn & Sun Dried Tomato Fettuccine | PescaFoodie ⚓
⚓ Watch how to make this creamy corn and sun dried tomato fettuccine deliciouslness!
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Recipe: [Serves 2-3]
300gr fettuccine pasta
1 meduim onion
2 cups corn kernels
2-3 sun dried tomatoes packed olive oil
2 tbsp of olive oil
Salt, pepper & smoked paprika to taste
1-2 cups of milk (desired consistancy)
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Sun-dried Tomato & Mushroom Pasta
A rich and creamy sauce made from sun - dried tomatoes and mushrooms with cream and parm cheese. Then tossed with your pasta of choice. Sever with grilled chicken or no protein.
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Sun Dried Tomato Chicken Pasta | Pasta Recipes
How to make Sun-Dried Tomato Pasta with Chicken and Mozzarella. This pasta recipe is so good, that I can't stop eating it. It's definitely a must-try.
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Measurements Used
3 to 5 Garlic Cloves minced
4 oz Sun-Dried Tomatoes
2 tablespoons Olive Oil
1 lb Chicken Breast Tenderloins
1/4 teaspoon Salt
1/4 teaspoon Paprika
1 cup Half and Half
1 cup shredded Mozzarella Cheese (do not use fresh Mozzarella)
8 oz Penne Pasta
1 tablespoon Dried Basil
1/4 teaspoon red pepper flakes
1/2 cup Cooked Pasta water
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