4 Servings
Pasta Italian
Saute Quick Company Main Dish Pasta Italian
Coarse salt and und pepper
12 ounces fettuccine or other pastsa
1 tablespoon ter
1 llot (1/4 cup) finely chopped
2/3 cup heavy am
1 package Frozen s (10 ounces) thawed
8 slices sciutto (about 4 ounces total), halved lengthwise and thinly sliced
1 tablespoon finely grated on zest
1 tablespoon fresh on juice
1 tablespoon fresh on juice
1/2 cup finely grated mesan cheese plus more for serving (optional)
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes. Stir in lemon juice and zest. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.
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Showing posts with label P. Show all posts
Showing posts with label P. Show all posts
Almond-Glazed Picnic Cake
This cake is perfect for picnics, it is great with fresh fruits such as sweet cherries, strawberries, or peaches. What a combo with the almonds.
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Olive Garden's Pasta E Fagioli
Click here for a larger picture of Olive Garden's Pasta E Fagioli
8 Servings
Tomatoes Italian
Main Dish Soup Kid Friendly Italian Tomatoes Dinner Fall Bold
1 pound und beef
1 small on diced 1 cup
1 large rot julienned 1 cup
3 stalks ery chopped 1 cup
2 cloves lic minced
2 cans diced atoes - 14 1/2 oz ea
1 can red kidney ns - 15 oz with liquid
1 can great northern ns - 15 oz with liquid
1 can ato sauce 15 oz
1 can V-8 juice - 12 oz
1 tablespoon te vinegar
1 1/2 teaspoons t
1 teaspoon gano
1 teaspoon il
1/2 teaspoon freshly-ground black per
1/2 teaspoon me
1/2 pound ditali ta - 1/2 pkg
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and saut for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve. This recipe yields 8 servings. Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - joecomiskey~~at;netzero.net" Per Serving (excluding unknown items): 199 Calories; 15g Fat (68.4% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 640mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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8 Servings
Tomatoes Italian
Main Dish Soup Kid Friendly Italian Tomatoes Dinner Fall Bold
1 pound und beef
1 small on diced 1 cup
1 large rot julienned 1 cup
3 stalks ery chopped 1 cup
2 cloves lic minced
2 cans diced atoes - 14 1/2 oz ea
1 can red kidney ns - 15 oz with liquid
1 can great northern ns - 15 oz with liquid
1 can ato sauce 15 oz
1 can V-8 juice - 12 oz
1 tablespoon te vinegar
1 1/2 teaspoons t
1 teaspoon gano
1 teaspoon il
1/2 teaspoon freshly-ground black per
1/2 teaspoon me
1/2 pound ditali ta - 1/2 pkg
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and saut for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve. This recipe yields 8 servings. Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - joecomiskey~~at;netzero.net" Per Serving (excluding unknown items): 199 Calories; 15g Fat (68.4% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 640mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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Olive Garden's Pasta E Fagioli
Click here for a larger picture of Olive Garden's Pasta E Fagioli
8 Servings
Tomatoes
Italian
Main Dish Soup Kid Friendly Italian Tomatoes Dinner
1 pound und beef
1 small on diced 1 cup
1 large rot julienned 1 cup
3 stalks ery chopped 1 cup
2 cloves lic minced
2 cans diced atoes - 14 1/2 oz ea
1 can red kidney ns - 15 oz with liquid
1 can great northern ns - 15 oz with liquid
1 can ato sauce 15 oz
1 can V-8 juice - 12 oz
1 tablespoon te vinegar
1 1/2 teaspoons t
1 teaspoon gano
1 teaspoon il
1/2 teaspoon freshly-ground black per
1/2 teaspoon me
1/2 pound ditali ta - 1/2 pkg
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and saut for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve. This recipe yields 8 servings. Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - joecomiskey~~at;netzero.net" Per Serving (excluding unknown items): 199 Calories; 15g Fat (68.4% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 640mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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8 Servings
Tomatoes
Italian
Main Dish Soup Kid Friendly Italian Tomatoes Dinner
1 pound und beef
1 small on diced 1 cup
1 large rot julienned 1 cup
3 stalks ery chopped 1 cup
2 cloves lic minced
2 cans diced atoes - 14 1/2 oz ea
1 can red kidney ns - 15 oz with liquid
1 can great northern ns - 15 oz with liquid
1 can ato sauce 15 oz
1 can V-8 juice - 12 oz
1 tablespoon te vinegar
1 1/2 teaspoons t
1 teaspoon gano
1 teaspoon il
1/2 teaspoon freshly-ground black per
1/2 teaspoon me
1/2 pound ditali ta - 1/2 pkg
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic and saut for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes and serve. This recipe yields 8 servings. Source: "Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com"S(Formatted for MC5): "08-20-1999 by Joe Comiskey - joecomiskey~~at;netzero.net" Per Serving (excluding unknown items): 199 Calories; 15g Fat (68.4% calories from fat); 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 640mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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President Clintons Pound Cake
1 Servings
Cake
Uncategorized
1 lb ter
3 c ar
6 s
3 1/2 c ur
1 c termilk
1 ts illa
Cream butter and sugar by beating til smooth in a large bowl. Add eggs, 1 at a time, beating well after each egg. Add flour, 1/3 at a time, alternating w/ 1/3 of buttermilk. Add vanilla. Pour batter into greased and floured tube pan. Bake at 350 degrees F for 1 hr and 25 mins. Posted to bakery-shoppe digest V1 Number 015 by Deborah Hrabinski and lt;hrabinski and at;AESOP.RUTGERS.EDU and gt; on Apr 07, 1997
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Cake
Uncategorized
1 lb ter
3 c ar
6 s
3 1/2 c ur
1 c termilk
1 ts illa
Cream butter and sugar by beating til smooth in a large bowl. Add eggs, 1 at a time, beating well after each egg. Add flour, 1/3 at a time, alternating w/ 1/3 of buttermilk. Add vanilla. Pour batter into greased and floured tube pan. Bake at 350 degrees F for 1 hr and 25 mins. Posted to bakery-shoppe digest V1 Number 015 by Deborah Hrabinski and lt;hrabinski and at;AESOP.RUTGERS.EDU and gt; on Apr 07, 1997
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