Best Pasta Fettuccine Margherita Recipes

Fettuccine Margherita image

Provided by LonghornMama

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fettuccine pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
12 ounces sliced mushrooms
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes, drained and chopped
1/4 cup white wine
1/2 cup heavy cream
1/2 teaspoon salt
1/3 cup grated parmesan cheese

Steps:

Cook the fettucine according to package directions.
Drain thoroughly.
In a large skillet, heat the olive oil and butter over medium-high heat.
Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
Add tomatoes and wine and boil 2 minutes, stirring often.
Add the cream and salt and boil 1 minute.
Toss with fettucine and Parmesan and serve immediately.

25 Minute Margherita Pasta (Lightened Up!) image

Provided by Jen

Time 25m

Number Of Ingredients 19

1 lb spaghetti or pasta of choice
2 tablespoons olive oil
2 tablespoons butter
1/4 onion, chopped
6 Roma tomatoes, chopped (divided)
4-6 garlic cloves, minced
1/4 cup all-purpose flour
1 1/2 cups low sodium chicken broth
1 1/2 cups milk
2 teaspoons chicken bouillon
1 teaspoon dried parsley
1/2 tsp EACH dried oregano, dried basil, salt
1/4 tsp EACH pepper, red pepper flakes
1/2 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 oz. cream cheese, softetned ((I use 1/3 less fat))
1/4 cup loosely packed basil, chopped
freshly grated Parmesan cheese
fresh basil, chiffonade

Steps:

Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.
Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in chicken bouillon, spices and continue to simmer until slightly thickened, stirring occasionally.
Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.
Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
Garnish with freshly grated Parmesan Cheese and additional basil if desired.

Margherita Pasta image

Provided by Skooch

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces angel hair pasta
2 tablespoons olive oil
1 garlic clove, minced
5 cups diced tomatoes
1/2 teaspoon basil
salt and pepper
3/4 cup chicken broth
5 tablespoons grated parmesan cheese

Steps:

Cook pasta according to package directions.
Heat oil in a large skillet over medium heat; add garlic, cook and stir 1 minute.
Add tomatoes, basil, salt and pepper; cook and stir another 3 minutes.
Add pasta to skillet and toss well.
Add chicken broth and stir. Toss with Parmesan cheese.

Nutrition Facts : Calories 401.8, Fat 7.4, SaturatedFat 1.6, Cholesterol 3.7, Sodium 635.1, Carbohydrate 70.9, Fiber 5.5, Sugar 9.6, Protein 13.9

Pasta - Fettuccine Margherita Recipe - (5/5) image

Provided by BlueSchmoo

Number Of Ingredients 11

1 lb fettuccine pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
1 (12 ounce) sliced mushrooms
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes, drained and chopped
1/4 cup white wine
1/2 cup heavy cream
1/2 teaspoon salt
1/3 cup grated parmesan cheese

Steps:

1. Cook the fettucine according to package directions, Drain thoroughly. 2. In a large skillet, heat the olive oil and butter over medium-high heat. 3. Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes, Add the garlic and red pepper and cook for 2 minutes, stirring frequently. 4. Add tomatoes and wine and boil 2 minutes, stirring often, Add the cream and salt and boil 1 minute. 5. Toss with fettucine and Parmesan and serve immediately.