STRAW AND HAY PASTA
Steps:
- In a large stockpot, bring salted water to a rapid boil.
- In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
- Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.
STRAW AND HAY
Years after I clipped this recipe from a local newspaper, it's still one of my husband's and my favorites. Sometimes I substitute shrimp or scallops for the ham. We can't decide which way we like it more!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the milk, cottage cheese and cornstarch; cover and process until smooth. Transfer to a small saucepan; add the salt, pepper and nutmeg. Cook and stir over medium heat until mixture comes to a boil Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese until melted., Cook fettuccine according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook ham and garlic for 2 minutes. Add peas; cook until heated through. Remove from the heat; stir in cheese sauce. , Drain fettuccine. Add to sauce; toss to coat. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 237 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 473mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
STRAW AND HAY PASTA
Add something creamy to your family's Italian cuisine night! Serve this easy straw and hay pasta made with ham - a dish that's ready in 40 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Melt margarine in 10-inch skillet over medium-high heat. Cook mushrooms, ham, parsley and onion in margarine, stirring occasionally, until mushrooms are tender. Stir in brandy. Cook uncovered until liquid has evaporated.
- Stir in whipping cream, salt and pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes, stirring frequently, until thickened.
- Cook and drain fettuccines as directed on package. Mix fettuccines and sauce. Sprinkle with cheese. Serve with pepper.
Nutrition Facts : Calories 715, Carbohydrate 87 g, Cholesterol 200 mg, Fiber 6 g, Protein 28 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 740 mg
"STRAW AND HAY"
"Straw and hay," as the name of this pasta recipe translates, is a common dish in Italy, especially in northern Italy, Emilia-Romagna, the heart of fresh pasta making. It always includes a little prosciutto, the sauce is cream-based, and it needs lots of grated cheese. Here I added some chopped scallions for freshness, although the dish always has peas. It is best if made with fresh pasta, but dry fettuccine will still yield a perfectly delicious dish.
Yield serves 6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil for pasta.
- Melt the butter in the olive oil in a large skillet over medium heat. Stir in the onion, and cook until softened but not browned, about 5 minutes. Add prosciutto, peas, and scallions. Cook until scallions are wilted, about 2 to 3 minutes. Season with the salt, then add the stock and cream. Adjust heat so the sauce is cooking rapidly, then simmer until thickened, about 5 minutes.
- Slip the fettuccine into the boiling water, and cook until al dente. When the pasta and sauce are ready, remove the pasta with tongs and add directly to the sauce, along with 1/2 cup pasta cooking water. Increase the heat so the sauce is boiling, and toss to coat the pasta with the sauce. When the sauce is thickened and coats the pasta, remove the skillet from the heat and sprinkle with the grated cheese. Toss well, and serve immediately.
GARDEN-STYLE STRAW AND HAY PASTA WITH BAGNA CAUDA SAUCE
Provided by Rachael Ray : Food Network
Time 9h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
- Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
- Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
- Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
- Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.
STRAW AND HAY
This Alfredo type pasta dish is fairly quick to get to the table after work, but tastes like a rich restaurant meal.
Provided by PanNan
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta separately.
- If using peas, cook them with either pasta during the last few minutes.
- Drain and set aside.
- In large, heavy skillet, melt butter over medium heat.
- Stir in ham (or Canadian bacon) and mushrooms (if using).
- Cook until mushrooms are tender.
- Season with salt and pepper.
- Add cream.
- Cook, stirring constantaly until mixture thickens.
- Toss both pastas (and peas, if using) together in a large bowl.
- Divide pasta among 6 deep pasta or soup bowls.
- Divide sauce and spoon over each portion.
- Top each with a generous amount of Parmesan cheese and serve.
Nutrition Facts : Calories 724.8, Fat 47.2, SaturatedFat 28.1, Cholesterol 213.2, Sodium 909.4, Carbohydrate 51.6, Fiber 1.3, Sugar 1, Protein 24.4
HAY AND STRAW
This recipe is not only quick and easy to prepare, it's pretty, too. This colorful pasta dish combines julienned ham, Parmesan cheese, peas and linguine.-Priscilla Weaver, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas; heat through. Drain linguine; toss with the ham mixture, Parmesan cheese and cream. Serve immediately.
Nutrition Facts : Calories 410 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 783mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
EASY STRAW AND HAY
Bring the fabulous flavors of Italy to your dinner table! Serve colorful pasta cooked with ham and Broccoli Florets - a dish that's ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Cook fettuccine in large saucepan to desired doneness as directed on package. (Spinach fettuccine may cook in less time; add to plain fettuccine according to times on package.) Add broccoli during last 3 to 4 minutes of cooking time. Drain in colander.
- In same saucepan, heat sauce as directed on jar. Add fettuccine and broccoli; mix well. Stir in ham, roasted peppers and olives. Sprinkle with cheese.
Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 120 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 1/2 Cups, Sodium 1530 mg, Sugar 3 g
STRAW AND HAY FETTUCCINE
Make and share this Straw and Hay Fettuccine recipe from Food.com.
Provided by RedSoxsNation 33fan
Categories Easy
Time P1mT10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions; drain.
- Sauté mushrooms in margarine over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside.
- In small bowl, combine ricotta cheese, milk and Parmesan cheese. Add cheese mixture to mushrooms and peas.
- Toss with pasta and serve.
Nutrition Facts : Calories 197.1, Fat 3, SaturatedFat 0.8, Cholesterol 35.3, Sodium 86.8, Carbohydrate 33.9, Fiber 2.5, Sugar 2.9, Protein 9.1
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- Add water and salt to a large pot of water and bring to a boil. Cook pasta according to package directions. The different pasta may need different lengths of time, just add one sooner than the other that needs longer to cook. Cook to al dente. Drain and toss with 2 Tbsp. butter.
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- Bring a large pot of water to a boil for the pasta; salt the water and cook the fettuccine to al dente.
- Heads up: Compare the cook times on each package of pasta to stagger the addition of pastas to the boiling water, if necessary.
- You'll also need to reserve 1 cup of the starchy cooking liquid just before draining.Meanwhile, heat a large skillet over medium to medium-high heat.
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