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
  1. Cook pasta in a large pan of boiling water 3 minutes, or until just cooked through.
  2. Drain well.
  3. Melt butter and oil in a heavy nonstick pan over medium high heat.
  4. Sauté garlic 2-3 minutes, until soft.
  5. Stir in spinach and cook 1 minute, stirring.
  6. Add pasta and milk to spinach mixture. Season with salt and pepper to taste.
  7. Raise heat to medium high and cook 3 minutes, until sauce thickens slightly.
  8. 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
  1. Trim asparagus stems and cut stalks into 2-inch segments. If stalks are fairly thick, split in half lengthwise.
  2. Heat the butter and oil in a large skillet; add asparagus, onions, and mushrooms and sauté over medium-high heat for 2 minutes.
  3. Stir in garlic and white wine and cook 2-4 minutes longer, or until asparagus is bright green.
  4. Season with salt and pepper.
  5. As the asparagus cooks, place fresh fettuccine in boiling salted water until al dente, about 1 minute.
  6. Drain, reserving 1/2-cup cooking water. In a large bowl, combine pasta with asparagus mixture and cheese.
  7. Toss to mix, adding reserved pasta water if needed to keep moist.
  8. 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
  1. Bring a large pot of water to a boil Add a little salt and olive oil.
Prepare the sauce:
  1. Depending upon the size, cut each mushroom into 2 or 3 pieces, you don't want them too small.
  2. In a large skillet, heat the oil and 1 tablespoon butter.
  3. Over medium high heat, stir in the shallots, garlic, and the mushrooms, and cook 3 to 4 minutes.
  4. Deglaze the pan with the chicken stock, sprinkle with thyme, and reduce by half.
Prepare the pasta;
  1. Cook the angel hair in the pot of boiling water until al dente, about 1 minute. Drain.
Finishing the sauce:
  1. To the skillet, add the arugula and the remaining 2 tablespoons butter.
  2. Stir in the pasta and the 3 tablespoons grated cheese and toss to combine well.
  3. Heat thoroughly.
  4. Correct seasoning with freshly ground pepper and salt.
  1. Divide the pasta and mushrooms evenly and mount in the center of 4 heated plates.
  2. 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
  1. Combine the cooked noodles, well-drained spinach, and remaining ingredients, reserving about 1/2 cup of the shredded cheese.
  2. Sprinkle the reserved cheese over the top of the casserole.
  3. Cook in covered casserole in 350° oven until cheese is bubbly.
Recipe Notes

January 2008