- 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
- 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
- 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
- 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.
- 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.