Posts Tagged Fettuccine
Fettuccine with Shrimp, Zucchini, and Summer Squash
Posted by Van Santos in Pasta on April 19th, 2010
Well, it is spring time in Chicago and thought it would be a good day for a spring-esque dish. What better than some Fettuccine and some fresh veggies. For this dish you’ll need:
1. 1/2 lb of Fettuccine
2. 3 tbsp of butter
3. 1 cup of chicken stock
4. 1/4 cup fresh basil, 1/4 cup fresh oregano, 1/4 cup fresh arugula
5. One diced shallot
6. A pinch of salt and freshly cracked pepper
7. 1 lb of cooked shrimp
8. 1 small Zucchini, sliced
9. 1 small Summer Squash, sliced
10. 1 tbsp minced garlic
11. 1 small head of Broccoli, chopped
Directions
1. Bring a large pot of water to a boil, cook pasta.
2. While the pasta is cooking, place the chicken stock, garlic and soft butter into a large sauce pan over medium-high heat. Let simmer for 3 minutes.
3. Add basil, oregano, arugula and shallot. Simmer for 3 minutes.
4. Add Broccoli, Zucchini, Summer Squash and shrimp. Simmer for 10 minutes – make sure to stir!
5. By now your pasta should be done. Remove for the flame, drain the pasta, then place it back into the original pot. Pour in your shrimp/veggie sauce and serve!
Now, I understand that I haven’t done much cooking as of late… so my taste buds may be a bit off… but this was, by far, the best dish I have EVER made.
No, I’m not kidding. Hands down, the best dish I’ve ever made.
The sauce was very light. The Zucchini, Broccoli, and Summer Squash were perfectly tender and the shrimp absorbed just enough of the sauce to retain a perfect balance of the sauce and the shrimp itself.
I’d cook this up and serve it to anyone who stops by, and I strongly suggest you give it a try!
Oh… and up tomorrow… the Calamari dish that was an appetizer for this meal.
Salmon Cakes with Lemon and Capers/Fettuccine in Tomato Broth
Posted by Eileen Devlin in Low Calorie, Main Course, Pasta, Seafood, Side Dishes, Vegetables on February 8th, 2010
Implementing healthy, low-cal recipes has taken on much more significance for me recently so I am very happy to share those with you that actually taste good and are easy to put together. These two were a suggested pair and so with the success of the tuna cakes I decided to try these yesterday afternoon. Big smiles all around for these!
Salmon cakes:
1 tbsp grated lemon zest
2 tsp capers, rinsed and drained
1 tsp black or green peppercorns
1 med garlic cloe, coarsely chopped or 1/2 tsp bottled, chopped or minced
1/4 tsp pepper
1 tbsp fresh lemon juice
whites of 2 lg eggs
1/4 cup fat free, cholesterol-free or light, reduced-calorie mayonnaise dressing
1/4 cup cornmeal
12 oz salmon fillet, skin removed
1. With a mortar and pestle crush and grind together first 5 ingredients. Transfer to medium bowl. Add lemon juice and using your mortar make a paste.
2. Stir in egg whites, mayonnaise, and cornmeal.
3. Rinse your fish, pat dry and cut into 1/4 in thick pieces. They don’t have to be uniform so don’t feel you have to be really precise. Stir this into your mixture.
4. Preheat large skillet over medium heat and spray with vegetable oil spray. Form 4 patties about 3/4 in thick. Cook for 3-4 minutes on each side, turning only once. Enjoy!
For Fettuccine:
14.5 oz can no-salt-added diced tomatoes, undrained
2 c fat-free low-sodium chicken broth
2 pepperoncini (Tuscan peppers), stemmed, seeded, and minced
2 med garlic cloves, minced or 1 tsp bottled minced
1 tsp sugar
1/4 tsp salt
1/2 tsp pepper
8-9 oz fresh fettuccine
6-8 oz sliced or coarsed chopped fresh mushrooms
2 large zucchini, grated
3 tbsp chopped fresh basil or 1 tbsp dried, crumbled
1 tbsp plus 1 tsp shredded/grated Parmesan or Romano
1. Heat large, deep skillet over high heat. Put in first 7 ingredients and stir. Bring to a simmer. Gently stir in pasta, mushrooms and zucchini. Cook for 2 minutes stirring occasionally. Reduce heat to medium-high. Cook for 2 minutes or until tender. Stir in basil. When read to serve sprinkle with cheese if desired.
You may be wondering. . . zucchini? I was very, very surprised at how creamy the fettuccine came out because of this vegetable. No heavy creams, butter, or loads of cheese (which we all love) but this had an alfredo consistency with a different flavor. It was excellent 
Nutritional Information:
Salmon:
Calories: 160
Total Fat: 3 g
Cholesterol: 44 mg
Sodium: 245 mg
Carbohydrate: 11 g
Fiber: 1 g
Protein: 20 g
Fettuccine:
Calories: 217
Total Fat: 2 g
Cholesterol: 1 mg
Sodium: 430 mg
Carbohydrate: 43 g
Fiber: 4 g
Protein: 10 g
