Best Fettuccine With Fruit Recipes

PASTA FRUIT SALAD

Pasta Fruit Salad image

This is a delicious and fruity side dish! I got it from my cousin Bill, who says every time he brings it somewhere he gets bombarded with requests for the recipe. I can see why! The serving size is an estimate. It makes a lot! The cooking time includes the time to refrigerate overnight.

Provided by Kree6528

Categories Fruit

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can mandarin oranges
2 (20 ounce) cans pineapple tidbits (can also use chunks)
1 (6 ounce) jar maraschino cherries
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon flour
2 beaten eggs
1 lb acini di pepe pasta
1 (10 ounce) container Cool Whip (can use Lite or Fat Free)

Steps:

Drain the fruit, saving the juices.
Combine fruit juices with sugar, salt, flour, and eggs.
Cook until the mixture boils, stirring often so you don't scramble the eggs; remove from heat.
As this cooks, cook pasta according to package directions; drain and rinse with cold water.
Pour the still warm cooked fruit juice over hot pasta and stir.
Let come to room temperature, then refrigerate overnight.
Remove the Cool Whip to the refrigerator to soften for the next day.
The next day, combine the Cool Whip and all the fruit.
Keeps for a week.
TIPS: You may want to add about 1/2 the container of Cool Whip to the fruit to start with, then add more if it's too dry.
You may also want to drain the fruit again right before you add it, this time NOT adding the juices to the mixture.
Enjoy!

Nutrition Facts : Calories 548.1, Fat 11.5, SaturatedFat 8.3, Cholesterol 52.9, Sodium 177.9, Carbohydrate 103.9, Fiber 5.5, Sugar 55.1, Protein 10.7

FRUITY PASTA SALAD

Fruity Pasta Salad image

Open up salad pasta-bilities! Add fruit and a citrus-yogurt dressing.

Provided by Pillsbury Kitchens

Categories Side Dish

Yield 10

Number Of Ingredients 10

Ingredients

3 oz. (1 cup) uncooked rotini (spiral pasta)
1 cup quartered fresh strawberries
1 cup fresh pineapple chunks
1 cup seedless red grapes, halved
2 kiwi fruit, peeled, quartered lengthwise and cut into 1/4-inch slices
2 tablespoons slivered almonds, toasted if desired
1/2 cup low-fat vanilla yogurt
1/2 teaspoon grated lime peel
1 tablespoon lime juice
2 tablespoons honey

Steps:

Cook rotini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
In large bowl, combine cooked rotini and all remaining salad ingredients; mix gently.
In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat.

Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 10 mg, Sugar 12 g

ACINI DI PEPE SALAD

Acini di Pepe Salad image

Acini di pepe is the Italian word for peppercorns. Any tiny round-shaped pasta works well in this chilled fruit salad. Great in the summer, but my family asks for it every holiday. Every time I bring this to a party I get requests for the recipe.

Provided by CORTAB0408

Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes

Yield 8

Number Of Ingredients 10

Ingredients

1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (15 ounce) can mandarin oranges, drained with liquid reserved
1 (8 ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 cup white sugar
2 eggs, beaten
½ teaspoon salt
3 tablespoons all-purpose flour
1 (10 ounce) jar maraschino cherries, drained

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

Nutrition Facts : Calories 487 calories, Carbohydrate 98.7 g, Cholesterol 46.5 mg, Fat 8.9 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.6 g, Sodium 194.9 mg, Sugar 61.3 g

LINGUINE AI FRUTTI DI MARE (LINGUINE WITH FRUIT OF THE SEA)

Linguine Ai Frutti Di Mare (Linguine With Fruit of the Sea) image

This is possibly my most favorite food. It is spicy, succulent, and comforting - down to the very last linguine noodle! I've had many versions of this, and sometimes leave out the mussels, since I don't always like their taste/texture. You can also find canned clams, but you should really wash them thoroughly, as they will be very salty!

Provided by Indigo

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 garlic cloves, sliced, to taste
1 tablespoon crushed red pepper flakes, to taste
1/2 cup dry white wine
12 littleneck clams
10 ounces linguine
3/4 cup tomato sauce
12 black mussels (optional)
8 shrimp, shelled (tail intact)
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
1/4 cup fresh flat-leaf parsley, coarsely chopped

Steps:

Boil water in a large pot.
Heat oil in a large pan over medium heat, and sauté garlic until it sizzles.
Add red pepper flakes to taste; cook 1 minute.
Add wine and clams (in shell or from can, after rinsing); cover. Increase heat to med-high; cook 5 minutes.
Now it's time to boil the linguine! Cook until al dente. Uncover sauté pan; simmer 1 minute more.
Add tomato sauce. Season with salt and pepper.
Add shrimp, calamari, scallops, and mussels (if using). Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.
Serve very hot!