Sundried Tomato Fettuccine
Hey guys!! This easy lunch/dinner pasta dish is so easy to make. It's one of my high rated recipes, you'll love how it comes together for your guests.
Ingredients:
About 340g dried fettuccine (its hard to measure pasta, about 3-4 servings)
1 cup reserved pasta water
4 tbsp olive oil
5 cloves garlic, minced
1/2 cup sundried tomato halves, sliced
3-4 tbsp of diced tomatoes
1 tbsp tomato puree/paste
2 tbsp sugar
1/2 cup plain non-fat Greek yogurt
1/4 cup sour cream
1 1/2 cups baby spinach
Salt & pepper, to taste
2 tbsp mixed spices
Method
1 In a large pot, bring water to a boil, add 1 tbsp. of olive oil then add the fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
2 In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
3 While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
4 Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
5 slowly whisk in the Greek yogurt and sour cream mixture. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
6 Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted,add in the cooked pasta and turn off the heat.
7 Toss to coat the pasta. If the mixture seems too thick, gradually add the reserved pasta water. (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
Serve hot.
5 Puff Pastry Recipes | Quick & Easy Appetizers
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Garlic Parmesan Twists
1 sheet puff pastry
2 tbsp salted butter
1 clove garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, freshly grated
In a small saucepan melt butter. Add garlic and parsley & cook for 1-2 min. Remove from heat. Lightly flour your surface and roll out puff pastry into a large rectangle. Use a pastry brush to brush butter mixture over the surface. Using a pizza cutter or sharp knife, cut pastry into strips. Twist each strip 2-3 times & place them on a parchment-lined baking sheet. Sprinkle with grated Parmesan cheese. Bake at 400°F for 15-20 min or until twists are golden brown.
Spinach & Artichoke Cups
1 sheet puff pastry
2 tbsp butter
1 clove garlic, minced
2 cups baby spinach, chopped
½ cup artichoke hearts, finely chopped
6oz cream cheese
salt and pepper to taste
2 tbsp Parmesan cheese, freshly grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add spinach & cook for 2-3 min or until it’s completely wilted. Add artichoke hearts & cream cheese. Cook, stirring frequently, for 2-3 min or until cream cheese is completely melted. Season with salt and pepper to taste. Remove mixture from the heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Use a pizza cutter to cut pastry into 12 equal squares. Place a piece of pastry into each cup of a well-greased muffin tin. Spoon 1-2 tablespoons of the spinach and artichoke filling into the centre of each cup. Brush the exposed puff pastry dough with beaten egg & top each cup with a sprinkle of Parmesan cheese. Bake at 400°F for 20-22 min
Mushroom, Thyme & Goat Cheese Pinwheels
1 sheet puff pastry
2 tbsp salted butter
2 cups mushrooms, finely chopped
1 tsp fresh thyme leaves
salt and pepper to taste
½ cup goat cheese, room temperature
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add garlic & sauté for 30 seconds. Add mushrooms & cook for 5-7 min or until mushrooms have released all of their moisture & begin to brown. Add fresh thyme a cook for another minute. Remove mushroom mixture from the heat & set it aside. Lightly flour your surface and roll out puff pastry into a large rectangle. Gently spread goat cheese over the top of the puff pastry. To prevent the dough from tearing, ensure that your puff pastry is very cold (straight from the fridge) & your goat cheese is at room temperature. Spread mushroom mixture evenly over top. Starting at one end, gently roll your puff pastry until it forms a log shape. Refrigerate it for 15-20 minutes before cutting it into ½ inch discs. Place each disc on a parchment-lined baking sheet & brush with egg wash. Bake at 400°F for 15-20 min
French Onion Puffs
2 sheets puff pastry
2 tbsp salted butter
2-3 yellow onions, finely sliced
1 tsp fresh thyme leaves
¼ cup beef broth
salt and pepper to taste
2-3 tbsp Gruyere cheese, finely grated
1 egg, beaten
In a large skillet melt butter over medium-high heat. Add onions & cook, stirring often, for 20-30 min or until they are caramelized. Add fresh thyme and beef broth and cook for another 2-3 min or until most of the beef broth has evaporated. Remove mixture from heat and set aside. Lightly flour your surface & roll out puff pastry into a large rectangle. Cut the dough into small squares; about 2”. Transfer the squares to a parchment-lined baking sheet & brush with egg wash. Gently spoon filling into the centre of each square. Bake at 400°F for about 15 min. After 15 min, remove them from the oven and sprinkle on the Gruyere cheese. Bake for an additional 5 min or so.
Blue Cheese, Fig & Walnut Blossoms
1 sheet puff pastry
¼ cup blue cheese, crumbled
3-4 fresh figs, thinly sliced
¼ cup walnuts, chopped
1 egg, beaten
Lightly flour your surface and roll out puff pastry into a large rectangle. Cut the dough into small squares; about 3”. Transfer the squares to a parchment-lined baking sheet and pull each corner into the centre, pressing to secure. Brush the pastry with egg wash. Top each with a slice of fig, crumbled blue cheese & chopped walnuts. Bake at 400°F for 15-20 min
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Goat Cheese & Sun-dried Tomato Pasta and Capresse Stuffed Portobello
Goat Cheese & Sun-dried Tomato Pasta:
Serves 4-6
Pasta
•450 gr. dried pasta Rigatoni or Penne
•2 lt. water for cooking the pasta
•1 tbs. salt
•1 tbs. oil
Sauce
•2 tbs.olive oil
•3 minced garlic cloves
•1 tsp. red chilli flakes (optional)
•1 cup chopped sun-dried tomatoes
•1 pkg. frozen artichoke hearts
•1 tbsp. dried or fresh oregano
•1/4 cup chopped Kalamata olives
•1/4 cup heavy cream
•salt & pepper to taste
•150 gr. goat cheese
Capresse Stuffed Portobello:
•1/4 cup olive oil
•1minced garlic clove
•2 tbs. any store bought pesto
•salt & pepper to taste
•4-6 large Portobello mushrooms
•1 1/2 cups fresh Mozzarella or bocconcini
•1 cup halved cherry tomatoes
•10 fresh basil leaves
•2 tbsp balsamic glaze for Garnish
Broccoli and Sun-Dried Tomato Casarecce Recipe | Easy Pasta Recipe
Broccoli and Sun-Dried Tomato Casarecce
Fast, Easy, DELICIOUS!
Recipe by Mark Calaminici | Food Loves Company
Ingredients
1 lb casarecce
1/3 cup extra virgin olive oil
2-3 cloves garlic, thinly sliced
4 cups broccoli florets, chopped
2 ½ cups sun-dried tomatos, chopped
2 tbsp chili flakes, optional
Salt
Freshly cracked pepper
¼ cup reserved pasta water
Parmigiano-Reggiano
Method
1. Cook the casarecce in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup of pasta water.
2. In a large frying pan over medium heat, heat extra virgin olive oil. Add garlic and saute until lightly browned and tender.
3. Add broccoli, sun-dried tomato, chili flakes and season with salt and freshly cracked pepper. Saute until broccoli is tender.
4. Add a little, not all, of the reserved pasta water and add pasta. Toss to incorporate all ingredients, adding more of the reserved pasta water, if needed. The pasta water helps create a sauce. Top with Parmigiano-Reggiano.
Until next time, ciao!
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Chef Mark Sundried Tomato Pesto
Chef Mark Sundried Tomato Pesto
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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