Sweet Fresh Fettuccine Recipes
FRESH CORN FETTUCCINE
I really love corn so it wasn't much of a leap to figure out that with the help of a food processor, I could turn fresh corn kernels into an end-of-the-season sweet sauce that's ideal over pasta. —Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons. , Add corn, garlic, salt and pepper to drippings; cook and stir over medium-high heat until corn is tender. Remove 3/4 cup corn from pan. Transfer remaining corn to a food processor; add cheese, almonds and oil. Process until blended. Return to skillet; add reserved corn and heat through., Drain fettuccine, reserving 1/2 cup pasta water. Add pasta, three-fourths of the bacon and 3/4 cup basil to corn mixture. Add enough reserved pasta water to reach desired consistency, tossing to coat. Sprinkle with remaining bacon and basil. If desired, top with tomatoes and additional cheese.
Nutrition Facts : Calories 529 calories, Fat 25g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 394mg sodium, Carbohydrate 65g carbohydrate (4g sugars, Fiber 6g fiber), Protein 18g protein.
MELON FETTUCCINI WITH SWEET WINE AND FRESH MINT
Provided by Michael Chiarello : Food Network
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Peel and seed the cantaloupe. Using a mandoline with wide julienne blade, gently shave the melon into batons into 4 bowls or plates. (Do not try to arrange the melon batons on the plate, they are fragile.)
- Sprinkle each plate of melon with pinch of salt. Pour the chilled wine over top. Sprinkle with mint and serve immediately or chill in refrigerator until ready to serve.
SWEET FRESH FETTUCCINE
My grandfather would occasionally make this for us as a special breakfast treat when I was young; now I serve it as an unusual first course for a fancy dinner or even, occasionally, for dessert. It's very unexpected-and very delicious. Serve it in small portions, as it is quite rich.
Yield 4 breakfast servings or 6 appetizer or dessert servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- In a large, heavy skillet, heat the cream, zests, honey, and salt over medium heat, being careful not to let it boil. Cook at a bare simmer, stirring occasionally, for about 4 minutes.
- Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, 2 to 3 minutes. Drain the pasta well, then add it and the lemon juice to the skillet with the cream sauce. Toss to combine.
- Divide the pasta among 4 to 6 shallow bowls and sprinkle with the hazelnuts. Serve immediately.
- If using dried pasta, substitute 1 pound dried, cooked in a large pot of salted boiling water until just al dente. Add to the cream sauce as above and cook gently in the sauce for another 3 minutes, or until the pasta has absorbed most of the sauce.
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