Publication: The Daily Recipe
Fun with fettuccini | |
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*** A WORD FROM THE KITCHEN ***
Fettuccine, fettuccine, fettuccine, I cannot even begin
to imagine how many different ingredients can be used
atop this wonderful pasta. We often associate this however
with a "heart-attack-on-a-plate" primarily for the ever
popular "Alfredo" course, but it doesn't have to be like
that if you stay away from the heavy cream sauces. For
instance, this BEEF AND ARTICHOKE FETTUCCINE is rather
hearty yet rings in at mere 320 calories per serving. I
envision a nice salad sitting alongside this meal.
Enjoy!
Marzee
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RECIPE: BEEF AND ARTICHOKE FETTUCCINE
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INGREDIENTS:
8 ounces uncooked fettuccine - spinach fettuccine is best
1 jar (6 ounces) marinated artichoke hearts, cut in half
and reserve marinade
1 small onion, finely chopped (about 1/4 cup)
1 cup half-and-half
1/2 cup grated parmesan cheese
2 cups cooked roast beef ( 8 ounces) cut into julienne
strips freshly ground pepper 1/3 cup chopped toasted pecans
DIRECTIONS:
Cook fettuccine as directed on package. While fettuccine
is cooking, heat reserved marinade in 10-inch skillet over
medium heat. Cook onion in marinade about 4 minutes, stirring
occasionally. Stir in half-and-half; heat until hot. Stir
in Parmesan cheese, artichoke hearts and beef. Heat until
hot. Drain fettuccine; stir into sauce and toss with 2 forks.
Sprinkle with pepper and pecans.
YIELD: 6 SERVINGS
320 CALORIES PER SERVINGS.
Categories: Main Dishes, Pasta
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MARZEE'S CORNER
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PERKY PASTA: How do you cook pasta perfectly every time?
* Boil 4 to 6 quarts of water for one pound of dry pasta.
(You can divide this recipe depending on how much pasta
you are cooking.) Add the pasta with a stir and return
the water to a boil.
* Stir the pasta occasionally during cooking.
* Follow the package directions for cooking times. If
the pasta is to be used as part of a dish that requires
further cooking, undercook the pasta by 1/3 of the cooking
time specified on the package.
* Taste the pasta to determine if it is done. Perfectly
cooked pasta should be "al dente," or firm to the bite,
yet cooked through.
* Drain pasta immediately and follow the rest of the recipe.
TIP: The only time you should rinse pasta after draining is
when you are going to use it in a cold dish, or when you are
not going to sauce and serve it immediately. In those cases,
rinse the pasta under cold water to stop the cooking process,
and drain well.
TIP: To keep pasta from sticking......
A. Use plenty of water (4-6 quarts for each pound of pasta)
and don't overcook it. Follow the package directions for
cooking times. Follow the steps above for perfectly cooked
pasta every time.
---
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END OF THE DAILY RECIPE "Until we eat again!"
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