Fettuccine with Asparagus, Parmesan & Bacon

Let’s face it, plain old spaghetti can get kind of boring after a while.  But, it really isn’t all that hard to make an interesting sauce from scratch, and it will seem like a giant breath of fresh air.  This recipe is one that I found in an old Cooking Light magazine [from May 2006], but tweaked a little bit to fit my needs a little better.  It has become a favorite and fairly common occurrence around here.  This recipe has plenty of vegetables [asparagus, tomatoes, onion] with just a little bit of yummy extras [read: bacon].  This recipe is very nearly gluten free - see below for details. 

FETTUCCINE WITH ASPARAGUS, PARMESAN & BACON

serves 4

• 1 package [9 ounces] refrigerated fettuccine
• 3 cups [about 1 pound] sliced asparagus
• 4 - 6 bacon slices
• 1 onion, chopped
• 1 large [or 2 small] tomato, diced
• 3 - 4 garlic cloves, minced
• 3 tablespoons extra virgin olive oil
• 3/4 cup chicken or vegetable broth
• 2 tablespoons fresh lemon juice
• 1/2 cup Parmesan cheese
• salt & pepper to taste

[to make gluten free: use a gluten free pasta instead of regular fettuccine, also some chicken or vegetable broths contain gluten, check the labels]

1. Place asparagus and water to cover into a medium pan.  Turn onto high heat and bring to a boil.  Let cook until asparagus reaches desired consistency.  Also, start the pasta to cook while making the sauce.
2. Cook bacon in a large nonstick skillet over medium heat until crisp.  Take out of pan to cool, then crumble into small pieces.  Pour out remaining bacon grease. 
3. Add olive oil, onion and garlic to the pan used to cook the bacon.  Saute onions until soft and slightly brown, about 4 minutes.  
4. Add tomato(es) and cook 2 minutes.  Then add broth, turn up the heat, and bring to a boil.  Stir in salt and pepper as you wish. 
5. Drain asparagus from water and put in a large mixing or serving bowl.  Pour in tomato mixture [including the juice that will form], lemon juice, bacon, Parmesan, and pasta.  Mix together and top with extra Parmesan if you wish.

Enjoy!

Avocado Spinach Pasta

You don’t have to say goodbye to ridiculously creamy pasta sauces - I have found an answer.  The best part is that it comes in the form of one of my favorite vegetables [I guess it’s technically a fruit] - the avocado.  Avocados have a ton of healthy monounsaturated fats and different vitamins, without any cholesterol.  The best part about the avocados is that they’re so creamy, you don’t need actual cream.  I adapted a recipe found at Perry’s Plate and made it more tummy friendly.  This recipe is nearly gluten free & vegan - details below.

AVOCADO SPINACH PASTA

makes about 2 servings

• 6-8 ounces of pasta
• 1 avocado
• 1 clove garlic
• 1/4 cup spinach
• 3 1/2 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 1/2 cup Parmesan cheese
• salt & pepper to taste

[to make gluten free: substitute a gluten free pasta for regular pasta]

[to make vegan: leave out Parmesan cheese, add in soy cheese instead if you wish]

1. Cook pasta in a large pot of salted boiling water.  Drain when finished and pour into large bowl.
2. Pit and slice avocado and roughly chop garlic.  Place avocado, spinach, garlic, lemon juice, olive oil, Parmesan, salt, and pepper into blender or food processor and blend until smooth.
3. Pour sauce onto pasta and mix until sauce coats the pasta.  Top with fresh ground pepper and/or Parmesan.

Enjoy!

Fettuccine Alfredo with Sauteed Vegetables

We have a wonderful woman from out of town staying with us at our house this week.  She is from northern California and owns a bunch of land [40 acres to be exact], which includes a garden.  She is able to grow a bunch of her own vegetables, which I think is awesome & I wish I could do.  This is what helped to inspire this dish that I’m sharing with you today. 

Personally, I always have a much better time with cooked vegetables as opposed to raw ones, so hopefully you will enjoy this too.  I used a mix of my favorite vegetables from what I had at home [but, honestly, these vegetables are almost always in my house at all times], so if you have another vegetable that you have a burning passion to use, throw it in there!  This recipe is also very easily made gluten free - details below. 

FETTUCCINE ALFREDO WITH SAUTEED VEGETABLES

serves 4-6

alfredo sauce ingredients

• 1 pound fettuccine, preferably fresh
• 2 tablespoons butter/canola oil blend
• 2 tablespoons unbleached all-purpose flour
• 1 1/2 cups fat-free half & half
• 3/4 cup skim milk
• 3/4 cup grated Parmesan cheese
• pepper to taste

sauteed vegetable ingredients

• 2 medium zucchini
• 1 medium red bell pepper
• 10 - 12 medium crimini mushrooms
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• about 1/3 cup dry white wine
• salt & pepper to taste

[to make gluten free: use a gluten free flour instead of unbleached all-purpose flour, use a gluten free pasta instead of regular fettuccine]

1. Start water boiling in a pot for the pasta. 
2. Slice zucchini, bell pepper & mushrooms. 
3. Place skillet on stove on medium heat and add olive oil.  When pan is hot, add vegetables, garlic, white wine, and salt and pepper.  Stir every few minutes, until vegetables are cooked.
4. Place skillet on stove on medium heat.  Melt butter, then whisk in flour until smooth.  Whisk in half & half in a steady stream.  Whisk in milk and bring to a boil. 
5. Reduce heat and simmer for 3-5 minutes, whisking every so often. 
6. Add pepper and Parmesan cheese and whisk until smooth.
7. Top fettuccine with alfredo sauce & sauteed vegetables.

Enjoy!

Spaghetti with Pesto, Mushrooms and Tomatoes

Pasta is without a doubt my favorite food.  There are so many different ways to prepare it that the possibilities are truly endless.  One of my favorite base sauces is pesto, and the best part is that it’s healthy too.  I added in mushrooms and tomatoes to the sauce, but if those aren’t your style, most vegetables or meat would go well with this pesto as well.  This recipe will make enough for about four servings. 

PESTO

makes about 4 servings

• 2 cups fresh baby spinach or basil leaves
• 1/2 cup grated Parmesan cheese
• 6 medium cloves minced garlic [1 tablespoon]
• 1/2 teaspoon salt
• 1/4+ cup olive oil
• 10 oz spaghetti

[to make gluten-free: use a gluten-free pasta instead of regular spaghetti]

[to make vegan: use a soy cheese or other cheese substitute instead of Parmesan]

Combine spinach/basil, Parmesan, garlic and salt in a blender or food processor and blend until smooth, or leaves are in small pieces.  Add olive oil and blend another 1 - 2 minutes, until pesto reaches desired consistency.  If you desire a more saucy pesto, you can add more olive oil, but add by small amounts because a little olive oil goes a long way. 

Start cooking your pasta.  I used spaghetti because I had it on hand, but you can use whatever pasta you wish.

MUSHROOMS & TOMATOES:

• 2 Roma tomatoes
• 2 cups Crimini mushrooms [any mushrooms will work]
• 1/4 cup white wine [variety is up to you, the drier the better]
• 1 medium clove minced garlic
• pepper to taste

Slice mushrooms and cube tomatoes into desired sizes.  Add all ingredients to skillet and turn on medium heat.  Cook until most of the wine boils down, about 5-7 minutes.  There will still be some liquid left in the pan with the vegetables. 

PUT IT ALL TOGETHER

Combine pasta, pesto, and vegetables with sauce in a big bowl and mix together.  Top with Parmesan if you wish.  Enjoy!