Casserole, Italian

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Fettuccine Florentine

Course: Main Course
Servings: 4


  • 3/4 pound fresh fettuccine
  • 1 teaspoon unsalted butter
  • 1 teaspoon olive oil
  • 1 clove garlic minced
  • 1 pound fresh spinach shredded
  • 1 cup evaporated skim milk
  • 1/4 cup grated Parmesan cheese more if desired


  • Cook pasta in a large pan of boiling water 3 minutes, or until just cooked through.
  • Drain well.
  • Melt butter and oil in a heavy nonstick pan over medium high heat.
  • Sauté garlic 2-3 minutes, until soft.
  • Stir in spinach and cook 1 minute, stirring.
  • Add pasta and milk to spinach mixture. Season with salt and pepper to taste.
  • Raise heat to medium high and cook 3 minutes, until sauce thickens slightly.
  • Stir in cheese and toss gently.

Fettuccine with Asparagus, Nasturtiums, and Wild Mushrooms

Servings: 6


  • 1/2 pound thin asparagus stalks
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup thinly sliced red onion
  • 1 cup sliced wild mushrooms such as chanterelle, enoki,or shiitake, fresh or dried and reconstituted
  • 2 cloves garlic minced
  • 1/2 cup dry white wine
  • Salt and pepper
  • 1/2 pound fresh fettuccine
  • 20 nasturtiums cut in half if large
  • Grated manchego cheese


  • Trim asparagus stems and cut stalks into 2-inch segments. If stalks are fairly thick, split in half lengthwise.
  • Heat the butter and oil in a large skillet; add asparagus, onions, and mushrooms and sauté over medium-high heat for 2 minutes.
  • Stir in garlic and white wine and cook 2-4 minutes longer, or until asparagus is bright green.
  • Season with salt and pepper.
  • As the asparagus cooks, place fresh fettuccine in boiling salted water until al dente, about 1 minute.
  • Drain, reserving 1/2-cup cooking water. In a large bowl, combine pasta with asparagus mixture and cheese.
  • Toss to mix, adding reserved pasta water if needed to keep moist.
  • Stir in nasturtiums and serve immediately.

Angel Hair Pasta with Wild Mushrooms

Servings: 4


  • 9 ounces wild mushrooms morels, shiitake, chanterelles, porcini, black trumpet, etc.
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 2 shallots minced
  • 1 teaspoon finely minced garlic
  • 1 cup chicken stock
  • 1 teaspoon chopped thyme
  • 1 pound fresh angel hair pasta
  • 2 cups trimmed arugula
  • 3 tablespoons grated Parmesan cheese plus additional as needed
  • salt
  • freshly ground pepper


  • Bring a large pot of water to a boil Add a little salt and olive oil.

Prepare the sauce:

  • Depending upon the size, cut each mushroom into 2 or 3 pieces, you don’t want them too small.
  • In a large skillet, heat the oil and 1 tablespoon butter.
  • Over medium high heat, stir in the shallots, garlic, and the mushrooms, and cook 3 to 4 minutes.
  • Deglaze the pan with the chicken stock, sprinkle with thyme, and reduce by half.

Prepare the pasta;

  • Cook the angel hair in the pot of boiling water until al dente, about 1 minute. Drain.

Finishing the sauce:

  • To the skillet, add the arugula and the remaining 2 tablespoons butter.
  • Stir in the pasta and the 3 tablespoons grated cheese and toss to combine well.
  • Heat thoroughly.
  • Correct seasoning with freshly ground pepper and salt.


  • Divide the pasta and mushrooms evenly and mount in the center of 4 heated plates.
  • Sprinkle lightly with Parmesan cheese and serve immediately.

Tuna Noodle Florentine

This is a tasty tuna noodle casserole with spinach and cheese, a perfect everyday meal.
Course: Main Course
Cuisine: Italian


  • 1 pkg egg noodles, cooked and drained (12 ounces)
  • 2 pkgs frozen chopped spinach, cooked and drained (10 ounces each)
  • 2 cans tuna, drained (6 1/2 to 7 oz each)
  • 1 jar diced pimientos (4 ounces)
  • 2 teaspoons grated onion
  • 2 cups grated sharp cheese divided


  • Combine the cooked noodles, well-drained spinach, and remaining ingredients, reserving about 1/2 cup of the shredded cheese.
  • Sprinkle the reserved cheese over the top of the casserole.
  • Cook in covered casserole in 350° oven until cheese is bubbly.


January 2008