LEMON, BASIL & MASCARPONE PASTA
Make and share this Lemon, Basil & Mascarpone Pasta recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water, until firm to the bite.
- While the pasta is cooking, place the lemon juice, zest and mascarpone in a skillet over medium-low heat.
- Warm gently, stirring constantly, until heated through, about 3 to 4 minutes.
- Add salt and pepper to taste.
- Drain the pasta, reserving 1/2 cup pasta water.
- Add the pasta with the basil to the hot sauce.
- Toss well to coat, adding reserved water as needed.
- Serve immediately.
FETTUCCINE WITH MASCARPONE, TOASTED WALNUTS, AND BASIL
Make and share this Fettuccine With Mascarpone, Toasted Walnuts, and Basil recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring 4 quarts water to a boil in a large pot for cooking the pasta.
- Place the walnuts in a medium skillet over medium heat; toast, shaking the pan occasionally to turn the nuts, until fragrant, about 5 minutes; transfer to a plate.
- Melt the butter in the skillet; add the nuts and basil and cook just until heated through.
- Place the mascarpone in a bowl large enough to hold the fettuccine when cooked.
- Stir in the walnut mixture and add salt and pepper to taste.
- When the water come to a boil, add salt to taste and the fettuccine.
- Cook until al dente and then drain, reserving 1/4 cup of the cooking liquid.
- Toss the fettuccine, still dripping with cooking water, with the walnut sauce and mix well.
- Add as much reserved cooking liquid as needed to thin the sauce.
- Divide among individual bowls and serve immediately.
Nutrition Facts : Calories 610.1, Fat 23.2, SaturatedFat 7.7, Cholesterol 118.7, Sodium 25.5, Carbohydrate 83.3, Fiber 4.8, Sugar 2.5, Protein 18.5
TOMATO BASIL FETTUCCINE
"The first time I tried this creamy pasta dish, my husband gave it a 'gold star' rating," notes Martha Hightower from Greenville, North Carolina. "I sometimes add chopped cooked chicken."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.
Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 507mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO
Provided by Food Network
Number Of Ingredients 6
Steps:
- Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese.
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