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Posts Tagged ‘parmesan’

Fettuccini with Parmesan, chicken and asparagus

Thursday, September 2nd, 2010
fetuccini chicken asparagus2 200x300 Fettuccini with Parmesan, chicken and asparagus

A rotisserie chicken from your supermarket makes this fettuccini with parmesan, chicken and asparagus an easy to prepare weeknight meal.

Once again, the rotisserie chicken rescues the weeknight cook.

And I’m fairly confident I’ve never actually eaten a rotisserie chicken as one would a traditional roasted chicken – as in, slabs or chunks of meat hacked from the bird.

In my cooking, these chickens are a not-so-raw (thankfully!) ingredient on which to build the rest of the meal without adding any cooking time.

As in this recipe, which tosses the meat with grated Parmesan cheese, blanched asparagus and some pasta. Best yet, the recipe is totally versatile. Substitute (and cook the same way) any firm veggie for the asparagus. Broccoli, cauliflower, bell peppers, whatever. Same for the cheese and pasta. Use what you have or what you like. And while fresh pastas cook quickly, any pasta – including whole-grain – works well.

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Healthier stovetop Mac and Cheese Recipe

Wednesday, April 7th, 2010
mac 300x200 Healthier stovetop Mac and Cheese RecipeA great mac and cheese can be easy. And healthy.

The secret? Whole-wheat pasta shells and a can of squash or pumpkin puree. The latter ingredient may sound odd, but it really is an easy way to add vitamin-packed produce to a dish otherwise devoid of vegetables.

The creme fraiche (you could substitute sour cream, even low-fat sour cream) and Parmesan cheese lend wonderfully creamy and savory flavors that make the pumpkin seem like a natural for the sauce.

A bit of crisped prosciutto also adds tons of flavor. And if you fear whole-grain pastas, get over it. The varieties on the market today are vastly better than even just five years ago. And the sauce in this recipe is robust enough to mask any wheatiness.

This dish still can’t claim to be health food, but it is jammed with whole grains, fiber and produce.

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Fettuccine Alfredo Recipe

Wednesday, January 20th, 2010

Whenever possible, keep things simple… and loaded with saturated fat.

OK, this recipe for fettuccine Alfredo is easy enough to become a weeknight staple. With just four ingredients and about 20 minutes, you can have a breathtakingly good Alfredo on the table.

The trouble is, it involves a stick of butter and half a pound of Parmesan cheese. Granted, that’s how you know it’s going to be not just good, but amazing. But it’s also how you know it probably won’t be on your table that often. You’ll wish it could be.

This recipe, which is adapted from Saveur magazine, uses the heat of the pasta along with some of the starchy cooking water to turn the butter and cheese into a rich and creamy sauce.

Fettuccine Alfredo

Start to finish: 20 minutes

Servings: 6

Two 9-ounce packages fresh fettuccine pasta

1/2 cup (1 stick) butter, cut into small pieces

3 1/4 cups (about 8 ounces) grated Parmesan cheese

Ground black pepper, to taste

Heat the oven to 200 degrees. Place a large oven-safe serving bowl in the oven to warm.

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. When the pasta is finished, reserve 3/4 cup of the cooking water, then drain the pasta.

Remove the bowl from the oven. Place the butter in the bowl, then add the pasta. Using tongs or 2 wooden spoons, toss the pasta, melting the butter and mixing it with the pasta.

A bit at a time, add the cheese and the reserved pasta cooking water, continuing to toss until all of the cheese is added and melted. Season with pepper.

Nutrition information per serving (values are rounded to the nearest whole number): 640 calories; 313 calories from fat; 35 g fat (19 g saturated; 0 g trans fats); 135 mg cholesterol; 46 g carbohydrate; 36 g protein; 2 g fiber; 1,106 mg sodium.

(Recipe adapted from Issue 120 of Saveur magazine)

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Spaghetti Carbonara Recipe

Tuesday, November 3rd, 2009
This photo taken Oct. 28, 2009 shows bacon and parmesan cheese which makes this spaghetti carbonara an easy hit. Bacon, as well as every other part of the pig it comes from, appears to be as popular as ever despite worries inside the pork industry. (AP Photo/Larry Crowe)

This photo taken Oct. 28, 2009 shows bacon and parmesan cheese which makes this spaghetti carbonara an easy hit. Bacon, as well as every other part of the pig it comes from, appears to be as popular as ever despite worries inside the pork industry. (AP Photo/Larry Crowe)

When the basic ingredients are bacon, pasta, eggs and Parmesan cheese, it’s hard to go wrong. This uncomplicated recipe for spaghetti carbonara from Lucinda Scala Quinn’s “Mad Hungry: Feeding Men and Boys,” comes together in minutes.

Start to finish: 20 minutes

Servings: 4 to 6

1 pound spaghetti

1/2 pound bacon, sliced crosswise into 1?2-inch pieces

3 large eggs

1 cup grated Parmesan cheese, plus extra for serving (optional)

Ground black pepper, to taste

Bring a large pot of salted water to a boil and cook the spaghetti according to package directions.

Meanwhile, in a large skillet over medium-low, cook the bacon until just crispy, 8 to 10 minutes. Skim off some of the fat.

Drain the pasta, add to the bacon in the pan, and toss to combine.

In a small bowl, whisk together the eggs, cheese and pepper in a small bowl. Pour into the pasta, and combine thoroughly. Serve immediately with extra grated cheese, if desired.

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