Fettuccine vegetable. Fettuccine - cooking options at home, step by step recipes with photos

Another work week is over and hello Saturday? Well? What are your plans, how do you usually spend the weekend? My husband and I were going to get up at 6 in the morning and go to learn driving on a motorbike, but at night I felt that my eye was swollen and hurt. Then I heard the alarm ringing, my beloved turned it off, and I was glad that the desire to sleep defeated the two of us. In the morning I saw myself in the mirror and all I had to do in this state was to relax within the house. In the daytime bright light, looking at any object was painful, but we mastered the trip to the store with my daughter (thanks to dark glasses) and cooked just an incredible dish ... . In today's post I will tell the story of my acquaintance with this the most delicate dish, which, by the way, fits perfectly both in and in adults.

In the last entry about I told you about my busy week, about the photo shoot and about a new pleasant acquaintance that I found in Bali. I am very pleased that life does not stand still. I go forward, continuing to discover new recipes for every day .

This Tuesday, after a family photo session, my daughter and photographer Sasha and I decided to stop by for dinner. Just not far from us was an institution Bali Buda. I discovered it when I lived in Ubud from January to February, but more like a store, because in addition to the fact that you can eat healthy food there, you can still buy it there. it different kinds honey, jam, spices, cocoa beans, coffee, healthy drinks and organic cosmetics. The mass of everything that can please a lover of a healthy lifestyle. We ate there a couple of times with my daughter, but I was not very enthusiastic. Now I had the opportunity to try to build a relationship with this cafe by ordering something new.

The choice fell on fettuccine in cream sauce curry with zucchini. It sounded very appetizing to me then, because I ate only a few tablespoons of oatmeal and a couple of pieces of papaya in a day. She was terribly hungry! To pasta I took a smoothie, which Sasha advised. And you know... This time I ate delicious! Fettuccine in creamy sauce was a godsend for me. That mild taste, thin slices of zucchini and beautiful appetizing color. Why didn't I add this pasta recipe in Italian cuisine, because turmeric is added to the dish. It seemed to me that the place for this dish is in the section and older. A child at this age already knows how to use appliances himself and has some preferences in food. All kids love pasta!

Ingredients for 4 servings :

• 250 grams of fettuccine paste;
• 20-30 grams of butter;
• 2 tablespoons of wheat flour;
• garlic - 2 cloves;
• ¼ teaspoon ground turmeric;
• half a zucchini;
• about 700 ml of milk;
• salt.

Cooking :

1. To cook fettuccine in a creamy sauce, boil the pasta first. To do this, put on fire a large saucepan with plenty of water, add salt. When the water boils, send the pasta to cook until tender, check the cooking time on your pasta package. When finished, discard in a colander.
2. Cut the zucchini lengthwise into two pieces. You only need one half. Cut it into slices as thin as you can. Just to shine through.
3. Let's start making the sauce. Let's melt butter in a deep frying pan over low heat, add the flour and mix so that all the flour is combined with the oil. Then, in small portions, we begin to add milk with minimal heating. Add a little, mix so that there are no lumps. Then still not fresh milk and so on until you achieve the desired consistency of the sauce. If you add milk too quickly, lumps can form, and constant stirring and not rushing will help to achieve the perfect result. But if you are in a hurry, you can save the situation with a blender. When the sauce is ready, add grated garlic, turmeric and zucchini slices there, cook stirring for about 5-7 minutes. Zucchini slices are thin, so they will cook quickly, the sauce will not have time to thicken much, but will boil down a little. When you see that the zucchini is soft, add boiled pasta to the sauce and mix it all well. At first it may seem like a lot of sauce, but after cooling down a bit, it becomes thicker. Add salt to taste and hurry to serve fettuccine in a creamy sauce on the table! After all, such a yummy should be eaten immediately after cooking.

If the number of people at the table is less than the output of the pasta and you have it left in the pan, you can put it in the refrigerator and then reheat it by adding a little milk. Enjoy your meal!

Fettuccine is an Italian noodle made from durum wheat, shaped like long, narrow ribbons. It is prepared with a variety of sauces based on meat, vegetables, cheese, mushrooms or seafood.

The most delicious and nutritious dish in this category is fettuccine pasta with chicken, which can be easily and quickly prepared at home.

Italian pasta with fried poultry pieces, topped with fragrant, cream filling- a great idea for a hearty dinner. To do tasty treat, you will need a set of affordable products from the nearest supermarket, some free time and a good mood!

Required Components:

• two chicken breasts - 0.4 kg;
• cream (30%) - 0.45 l;
• nutmeg (ground) - 4 g;
• olive oil - 65 ml;
• fettuccine paste - 0.35 g;
• parmesan - 0.2 kg;
• ground pepper, sea ​​salt- how much is required;
• parsley, basil - 5 branches.

1. Rinse the chicken thoroughly, remove all bones and skin.
2. Cut the meat into small cubes, place in a pan and fry in olive oil until golden brown.
3. Add cream to the meat, then salt, sprinkle with pepper, nutmeg and simmer over low heat for five minutes.
4. Then chop the parmesan on a coarse grater, finely chop the greens and also send to the pan.
5. Mix all the ingredients well and cook in a sealed container for about twelve minutes, until slightly thickened.
6. Boil salted water in a saucepan, put pasta in it and boil until tender. Then throw them in a colander and wait until all the water drains.

Arrange the hot pasta on plates, generously pour over the chicken filling, cover with cheese chips and serve. Fettuccine in a creamy sauce will go well with sliced ripe tomatoes and cucumbers.

Cooking with mushrooms

Pasta with chicken and mushrooms prepared according to this recipe has an amazing taste, exquisite aroma and beautiful appearance, so all lovers of good cuisine will definitely like it. Forest fruits are best suited for the dish, but store-bought oyster mushrooms or champignons can be used.

Required Components:

• fettuccine - 0.45 kg;
• cream (medium fat) - 0.2 l;
• mushrooms - 0.32 kg;
• chicken fillet - 0.7 kg;
• Italian herbs, salt, dry spices - as needed;
• one bell pepper(yellow);
• three garlic cloves;
• butter - 55 g;
• four small tomatoes;
• dry white wine - 100 ml;
• purple onion;
• olive oil - 45 ml;
• cheese chips - 85 g;
• greens - 60 g.

1. Wash the poultry meat with running water and cut into rectangular pieces.
2. Scald tomatoes with boiling water, then pour over cold water, remove the skin from them and cut into squares.
3. Peel and chop the onion into rings, pass the garlic through a press.
4. Free the bell pepper from the seeds and cut into thin strips.
5. Combine all vegetables, mix and divide into two parts. Season one of them with spices, add herbs, salt, then mix with chicken meat and leave for half an hour.
6. After that, wash the mushrooms thoroughly and cut them into slices.
7. Then place the marinated chicken pieces in a saucepan, add a tablespoon of butter and the same amount of olive oil, fry until golden brown. When the meat is ready, transfer it to a bowl.
8. In the same saucepan, add vegetable and butter fat, put mushrooms, onion rings, bell peppers and garlic, fry for eight minutes. Then introduce chopped tomatoes, add seasonings and coarse salt, simmer for another six minutes.
9. Remove cooked vegetables and mix with fried chicken.
10. Pour cream, wine into the liquid remaining in the saucepan and simmer at a low boil for 5-7 minutes, then turn off the oven.
11. Fettuccine put a pot of boiling water, cook for seven minutes, then drain all the liquid.

Fill plates with finished pasta, put chicken with mushrooms on top, pour cream sauce, sprinkle with cheese and garnish with sprigs of greens. Serve hot, with vegetable appetizers and red wine.

With pesto dressing

Another interesting recipe Italian dish is fettuccine with chicken under fragrant and juicy sauce pesto. This dressing is prepared on the basis of fresh basil, fragrant spices, cheese, nuts and gives the treat a unique, piquant taste.

Required Components:

• pasta - 0.5 kg;
• chicken fillet - 0.4 kg;
• basil leaves - 50 g;
• three cloves of garlic;
• lemon juice - 45 ml;
• nuclei walnuts- 40 g;
• seasonings, pine seeds - 5 g each;
• parmesan - 70 g;
• sea ​​salt, olive oil - how much will go;
• small tomatoes - 5 pcs.

1. Place the washed basil leaves, walnuts, garlic cloves, grated parmesan and pine seeds in a blender and blend thoroughly until smooth. Then add sea salt, citrus juice and spices, mix.
2. Wash the chicken meat, cut into cubes, pepper, add a little salt and fry in a pan with olive oil until golden brown.
3. Rinse the tomatoes under running water, divide in half, add to the pan and simmer with the chicken for another four minutes.
4. Cook the fettuccine in a heat-resistant container with salted water until al dente. Drain the cooked pasta into a sieve and drain off all the water.

Divide pasta among serving bowls, add stewed chicken, top with pesto sauce. It is recommended to decorate each serving with pieces of parmesan and fresh basil leaves.

Fettuccine pasta with chicken and vegetables

This treat will be appreciated by all supporters of proper nutrition, as it contains a lot of healthy vegetables and the minimum amount of oil. To make the dish juicy and appetizing, you need to use ripe, strong fruits, high-quality noodles and a lot of fragrant seasonings.

Required Components:

• paste - 0.3 kg;
• chicken - 0.28 kg;
• onion - head;
• cream (35%) - 270 ml;
• allspice, marjoram, salt, coriander - to taste;
• carrot;
• bell pepper (red) - 1 pc.;
• vegetable oil - 40 ml;
• greens (any) - a bunch;
• cheese crumble - for serving;
• two cloves of garlic.

1. Boil the fettuccine according to package instructions, then place in a colander and rinse.
2. Wash the chicken and cut into long strips. Then put in a bowl, cover with spices, coarse salt and leave to soak for forty minutes.
3. Cut the husk from the onion, peel the carrot from the top layer and cut the vegetables into small squares.
4. garlic crush special device, peel the bell pepper from the grains and chop into half rings.
5. Put prepared vegetables in a saucepan with vegetable oil and simmer for about eight minutes. Then add chicken meat and fry the food at maximum heat until a brown crust appears.
6. After that, reduce the temperature, pour in the cream and simmer at a low boil until the composition thickens.
7. Put the fettuccine pasta into the prepared sauce, mix and warm for three minutes, then put out the fire.

Serve the prepared appetizer in a beautiful dish, sprinkled with cheese and chopped herbs. It is desirable to offer olives and cherry tomatoes to it.

in tomato sauce

Fettuccine with chicken in fragrant tomato sauce has amazing taste and perfect for lunch. To create it, you do not need much culinary experience, and after a short time, the seductive aroma of fresh treats will gather the whole family around the table.

Required Components:

• fettuccine noodles - 0.33 kg;
• olives (pitted) - 70 g;
• chicken meat - 0.3 kg;
• tomato paste - 50 g;
• zucchini squash;
• three tomatoes;
• refined oil - 40 ml;
• medium carrot;
• white onion - 75 g;
• black pepper, herbs, coarse salt - at your discretion.

1. Peel the carrots and onions, rinse under water and chop into strips.
2. Scald the tomatoes with boiling water, then remove the skin from them and cut into cubes.
3. Clean the zucchini and cut into rectangular pieces.
4. Wash the chicken, cut into small pieces, then place in a frying pan with oil and fry until tender.
5. Now add the onion to the meat, fry it until translucent, then put the rest of the vegetables, and, stirring, simmer for another eight minutes.
6. Dilute tomato paste with water (60 ml), pour into a pan with food and cook under the lid for fifteen minutes.
7. Then boil the pasta, rinse them and season with a tablespoon of vegetable oil.
8. Put the pasta in a frying pan, add the olives cut into two parts, salt, season with pepper and simmer over low heat for four minutes, then set aside.

Divide the hot treat among deep plates and put on the table. Each of them should be covered with chopped herbs and decorated with lettuce leaves.

With smoked poultry

Pasta fettuccine with smoked poultry, tomatoes and cheese is very fragrant and amazingly tasty. For the dish, it is advisable to choose turkey meat - it will be in perfect harmony with the accompanying ingredients.

Required Components:

• paste - 0.45 kg;
• cheese (hard) - 320 g;
• smoked turkey - 500 g;
• olive oil - 100 ml;
• lemon juice - 30 ml;
• cherry tomatoes - 280 g;
• a bunch of basil;
• zest of half a lemon;
• salt, suitable seasonings- 5 g;
• garlic - 3 cloves.

1. Cheese cut into small cubes.
2. Wash the tomatoes and cut into quarters.
3. Peel and crush the garlic in a press.
4. Rinse the basil with clean water and cut into medium pieces.
5. Cut the smoked turkey into squares.
6. Put the cheese in a deep bowl and melt in the microwave. Then add all chopped ingredients to it, pour in citrus juice, put lemon peel, salt, favorite seasonings and mix.
7. Boil the pasta in plenty of boiling water, then strain well.

Required Components:

• boiled pasta - 500 g;
• chicken fillet - 0.4 kg;
• two young carrots;
• sour cream (20%) - 80 g;
• chicken broth - 0.65 l;
• one bulb;
• curry, sea salt, dry sage, coriander, pepper - to taste;
• vegetable oil - 40 ml;
• dill - 75 g.

1. Remove skin from chicken, then wash and pat dry with paper towels.
2. Cut the peeled onion into rings, wash the carrots and chop them into circles, chop the dill.
3. Cut the meat into cubes, place in a saucepan with vegetable oil and fry until golden brown.
4. Transfer the chicken to the multicooker bowl, place vegetables on top, sprinkle with spices, add sour cream and salt. Then pour the broth and add the chopped dill.
5. Select the "Extinguishing" function and cook for fifty minutes.

Put the cooked noodles on beautiful plates and place the chicken stewed in the slow cooker on it. Top with the remaining liquid from the bowl and decorate with sprigs of greenery.

Recipe with zucchini

Fettuccine with zucchini and chicken is an incredibly tasty and very easy-to-prepare dish that even a novice cook can handle. A wonderful snack can be made in just half an hour from ordinary products that can be found in any refrigerator.

Required Components:

• fettuccine - 340 g;
• onion head;
• cream (25%) - 0.25 l;
• chicken fillet - 0.27 kg;
• coriander, salt, marjoram, a mixture of peppers - as needed;
• garlic clove;
• medium zucchini;
• sunflower oil - 50 ml;
• parsley, cilantro - 8 branches.

1. Boil the pasta until half cooked, then rinse lightly and put back into the pan.
2. Cut the meat into large “straws”, then mix with seasonings, add salt and leave for a quarter of an hour.
3. Chop the onion and garlic into small cubes, wash the zucchini and chop into thin strips.
4. Put garlic in a hot frying pan with vegetable oil and fry for about three minutes. Then add the onion and sauté until translucent.
5. Now put the chicken pieces in the pan and fry until light brown.
6. Add chopped zucchini to the meat with onion and garlic, pour in the cream and simmer at a minimum boil until the sauce thickens.
7. Then put in the pan boiled noodles, mix gently and heat a little over medium heat.

All kinds of pasta have long and firmly entered the habitual daily diet of the inhabitants of most countries of the earth's planet. All over the world, Italian pasta is prepared and consumed with great pleasure, because pasta dishes are not only very tasty, but also perfectly satiate, especially if they are prepared on the basis of products from durum varieties wheat. One of these popular Italian dishes is fettuccine pasta in a creamy sauce with parmesan cheese, which can be cooked with various additives: meat, bacon, mushrooms, vegetables, seafood.

What is fettuccine

Variety Italian pasta in the form of long strips strictly 7 mm wide is called fettuccine. This type of pasta was created at the beginning of the last century by the owner of one of the Roman restaurants, Alfredo Di Lelio. The name of the pasta comes from the Italian word "fettuccine", which means "ribbon" in Russian, because original pasta fettuccine is shaped like long thin ribbons. The dough for this pasta is made from durum (durum wheat flour) and selected eggs with the addition of a small amount of olive oil.

How to cook fettuccine

Classic recipe this popular dish Italian cuisine involves cooking long noodles for fettuccine pasta with your own hands. However, not everyone can do such a process, because for it you need to find a good durum and strictly adhere to the proportions of the components necessary for the dough, and then knead it, roll it out and cut it correctly. It is much easier to buy ready-made wide noodles in the supermarket and simply boil the fettuccine in hot water, then pour over the sauce of butter, cream and Parmesan cheese. For lack of the latter, you can take any hard cheese.

fettuccine recipe

If you want to cook this tender italian dish from pasta, but it will be difficult for you to find original fettuccine, you can take noodles a little narrower - tagliatelle, or even ordinary spaghetti: this will slightly change the appearance of the classic Italian fettuccine pasta, but the taste will remain the same. In addition, there are more than a dozen delicious recipes based on fettuccine pasta: with chicken, mushrooms, shrimp, salmon, ham, bacon, caviar. The most interesting to your attention are presented below in the form of detailed step by step instructions with photo.

• Time: 52 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 138.2 kcal per 100 grams.
• Cuisine: Italian.
• Difficulty: easy.

Looking for light and quick recipe tasty hearty meal pasta for lunch or dinner? Prepare fettuccine with chicken in a creamy sauce - this variant of the usual combination of products will definitely sparkle with new colors of taste for you and will not leave indifferent any eater who has tried this exquisite culinary creation from simple and affordable ingredients.

Ingredients:

• fettuccine pasta - 250 g;
• chicken breast - 320 g;
• onion - 1 pc.;
• butter - 45 g;
• hard cheese - 150 g;
• cream - 240 ml;
• vegetable oil - 30 ml;
• fresh herbs- bundle;
• salt, pepper, nutmeg - to taste.

Cooking method:

1. Boil pasta in salted boiling water until tender.
2. Cut the chicken breast into medium-sized cubes, salt, pepper, season with ground nutmeg and leave for 10-15 minutes in the refrigerator.
3. Peel the onion from the husk, crumble into thin half rings. Fry for vegetable oil until golden.
4. Send the marinated meat to the pan to the onion, fry over moderate heat until fully cooked.
5. Grate the cheese on a fine grater, chop the greens with a knife.
6. Melt the butter in a saucepan, carefully pour in the cream. Stir.
7. Transfer the onion and meat to the creamy base, simmer over low heat for about a quarter of an hour until the sauce thickens.
8. Turn off the heat, then add half of the creamy base grated cheese, chopped greens. Mix thoroughly.
9. Transfer the finished pasta to a container with sauce, mix.
10. Before serving, generously sprinkle each serving of fettuccine with cheese chips, garnish with a sprig of greens.

• Time: 38 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 132.7 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: easy.

Another very successful variation of the popular Italian pasta is fettuccine with chicken and mushrooms. Delicious, juicy duo of meat and fresh mushrooms can complement any pasta dish, and in combination with a delicate creamy sauce diluted with a spicy garlic note, such a multifaceted flavor composition will become a real culinary discovery against the backdrop of an ordinary pasta diet.

Ingredients:

• wide noodles - 300 g;
• chicken fillet - 400 g;
• fresh champignons - 115 g;
• garlic - 3 cloves;
• hard cheese - 80 g;
• cream - 360 ml;
• fresh parsley - a bunch;
• salt, spices - to taste.

Cooking method:

1. Boil the noodles in hot water with salt. Rinse and leave on a warm stove.
2. Cut the chicken fillet with a sharp knife into small oblong strips. Salt and pepper, send to a frying pan heated with vegetable oil. Fry until half cooked.
3. Rinse mushrooms under running water, dry with a napkin, cut into thin slices, put in a pan with meat. Cook over moderate heat until both products are fully cooked.
4. Then mix in chopped garlic and parsley, add cream, preheated to a temperature of 40-50 degrees.
5. Bring the mixture to a boil, then immediately turn off the heat.
6. Serve the dish in portions, pouring a portion of noodles with sauce and sprinkle with grated cheese.

• Time: 29 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 129.8 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: easy.

An original dish of Italian cuisine based on fettuccine noodles with the addition of minced meat to taste and cooking technology, it resembles the usual native Russian naval pasta. Such a win-win combination of products will appeal to even the most demanding gourmets in food, because pasta, beloved by many, is complemented by juicy grains of meat and a sweetish creamy sauce - this is, without exaggeration, insane tasty dish.

Ingredients:

• fettuccine nests - 4 pcs.;
• chopped meat- 330 g;
• onion - 1 pc.;
• tomato paste - 1 tbsp;
• fat cream - 130 ml;
• vegetable oil - 35 ml;
• salt, spices - to taste.

Cooking method:

1. Peel the onion, chop finely, fry until soft and transparent in vegetable oil.
2. Add minced meat to the onion, fry everything over medium heat until golden brown.
3. Put a spoonful of tomato paste into the pan to the onion-meat filling. Keep on fire for a couple more minutes.
4. Pour in the cream and, stirring constantly, bring the sauce to a boil. Add salt and your favorite spices. Leave on a warm plate under the lid.
5. Boil fettuccine nests in salted boiling water, drain and rinse.
6. Drizzle pasta nests with creamy meat sauce before serving.

With vegetables

• Time: 44 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 118.1 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: easy.

There is a completely vegetarian version of the world-famous Italian dish called fettuccine: long, wide noodles cooked only with the addition of vegetables. In addition, such pasta can also be used by ladies who strictly monitor their figure, because good pasta based on durum wheat products does not contain as many calories as regular pasta, while being very useful for digestion.

Ingredients:

• fettuccine pasta - 150 g;
• tomato paste - 50 g;
• zucchini - 1 pc.;
• onion - 1 pc.;
• Bulgarian pepper - 1 pc.;
• carrots - 1 pc.;
• tomatoes - 3 pcs.;
• olives - 65 g;
• vegetable oil - 45 ml;
• fresh herbs - to taste;
• salt, pepper - to taste.

Cooking method:

1. Remove the peel from the carrots, using a vegetable peeler, cut the vegetable into thin long strips. Cut the zucchini in the same way.
2. Dip the tomatoes and peppers in boiling water, free from the skin, cut into cubes.
3. Peel the onion, chop finely, fry in vegetable oil until golden. Then put the rest of the chopped vegetables into the pan and fry them until browned.
4. Add to vegetable mixture tomato paste and pour a glass hot water. Simmer over low heat for about a quarter of an hour.
5. Meanwhile, boil the pasta. Rinse, strain, season with a teaspoon of vegetable oil.
6. When vegetable dressing is ready, add hot fettuccine and olives cut in half to it. Top up with hot water if needed and add spices to taste.
7. Keep the pan with the pasta a little longer on low heat, then put it on plates and sprinkle with chopped herbs.

• Time: 32 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 131.5 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: easy.

The fastest recipe for fettuccine noodles with the addition meat product- pasta with ham in a creamy sauce. Although this dish has high palatability, it is unlikely to be suitable for holiday table, because it has not very presentable appearance. However, for a Sunday family dinner or a romantic date, the original fettuccine pasta with ham is ideal.

Ingredients:

• long wide pasta - 280 g;
• ham - 190 g;
• cream - 175 ml;
• butter - 55 g;
• parmesan - 135 g;
• garlic - 1 clove;
• salt, spices - to taste.

Cooking method:

1. Boil the noodles following package instructions. Throw away in a colander.
2. Cut the ham into thin strips. Grate Parmesan with small holes.
3. Melt the butter in a deep frying pan, put the ham strips. Fry until golden brown.
4. With a slotted spoon, remove the meat from the fat, transfer to a plate.
5. Pour warmed cream into melted butter, add salt and spices, add chopped garlic.
6. Boil the mixture for a few minutes, then stir in half of the grated cheese. Bring the sauce until smooth.
7. Add the fried ham back to the creamy cheese mass, add the boiled noodles, knead. Simmer over low heat for one to two minutes.
8. Sprinkle with Parmesan before serving and garnish with fresh herbs.

With shrimps

• Time: 29 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 128.4 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: easy.

Seafood lovers will love the Italian dish of long pasta with shrimp. Moreover, you can cook such a pasta not only in a creamy sauce, following classic version cooking fettuccine noodles, but also in a spicy tomato sauce. The gentle sourness of tomato juice and the slight sharpness of garlic will unobtrusively enrich the flavor range of the usual pasta and make the dish sparkle with new shades of taste.

Ingredients:

• fettuccine type pasta - 275 g;
• shrimp - 650 g;
• garlic - 3 cloves;
• tomato juice- 650 ml;
• starch - 15 g;
• meat broth - 50 ml;
• vegetable oil - 35 ml.

Cooking method:

1. Boil pasta until fully cooked.
2. In a deep frying pan in vegetable oil, fry the shrimp until they turn pink, add chopped garlic. Keep on fire for another half a minute.
3. Then pour in the tomato juice and let the mixture boil.
4. AT meat broth dilute the starch, pour to the rest of the sauce components.
5. Stirring constantly, bring tomato sauce with shrimp until thickened, season to taste.
6. Combine the finished sauce with boiled pasta, mix. Serve hot.

with salmon

• Time: 39 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 132.6 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: easy.

Red fish goes well with boiled pasta, so fettuccine with salmon in a creamy sauce with parmesan cheese turns out to be divinely tasty and beautiful. Bright cubes of fresh tomatoes, golden slices of fried onions, emerald greens sprinkled harmoniously complement the already colorful picture. Prepare such an appetizing, but very simple dish, as in the photo - and you will discover a new way of serving familiar products.

Ingredients:

• fettuccine pasta - 220 g;
• fresh salmon fillet - 130 g;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• garlic - 2 cloves;
• cream - 140 ml;
• parmesan - 110 g;
• salt, spices - to taste;
• vegetable oil - 3 tablespoons;
• fresh greens - 35 g.

Cooking method:

1. Rinse salmon fillet, pat dry with paper towels, cut into small pieces.
2. Peel the onion and cut into small cubes. Remove the skin from the tomatoes, remove the juice and seeds, cut the flesh into small pieces.
3. Cheese grate on a fine grater. Grind the garlic in any convenient way.
4. Boil pasta in salted water, drain.
5. In a pan with hot vegetable oil, fry the onion until golden brown. Add garlic, diced tomatoes and salmon.
6. Simmer over medium heat for 4-5 minutes. Salt and pepper to taste, add your favorite spices or dried herbs.
7. Pour in the cream and add the grated cheese, stir. Boil for a few more minutes.
8. Transfer the pasta to the pan with the sauce, mix, let the pasta warm up.
9. Arrange the dish on plates, sprinkle with chopped herbs.

with bacon

• Time: 26 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 142.4 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: easy.

Another interesting dish Italian cuisine, which has gained immense popularity around the world - pasta with bacon in a creamy sauce or carbonara with fettuccine noodles. Having tried to cook such a simple and fast food for dinner once, you will definitely make it part of your home cooking. High taste characteristics, ease of preparation, availability of products - these are the main advantages of this pasta over other pasta variations in your culinary piggy bank.

Ingredients:

• fettuccine pasta - 400 g;
• bacon - 240 g;
• chicken eggs - 3 pcs.;
• hard cheese - 65 g;
• cream - 290 ml.

Cooking method:

1. Cut the bacon into thin translucent strips, brown over medium heat until crispy. Lay out on a paper towel.
2. Boil the pasta until tender, strain and return to the pot.
3. Grate the cheese on a fine grater, mix with cream and eggs, beat everything until smooth.
4. Put bacon, sauce and boiled fettuccine in a deep frying pan. Stir.
5. Turn on the minimum fire and sweat the dish for several minutes until the sauce thickens.

Video

Fettuccine is an Italian dish. This is pasta appearance resembling long noodles, very tasty and satisfying.

It is prepared mainly with various sauces adding meat, seafood, vegetables.

One of the most popular dish options is fettuccine with chicken, but it can also be prepared in a new way every time: with mushrooms, cheese, vegetables, herbs.

Fettuccine with chicken - general principles of preparation

Fettuccine - pasta from durum wheat. After cooking, fettuccine remains elastic, slightly harsh and keeps its shape perfectly.

Cook the pasta according to the instructions on the package: put it in boiling water, reduce the fire, stir, cook for 3-5 minutes, then put it in a colander, do not rinse.

Ready fettuccine is laid out on a plate and seasoned with separately cooked chicken and sauce. The sauce is most often made from cream, herbs, flour, spices, and cheese. You can add vegetables, mushrooms and other foods to taste.

Before serving, fettuccine with chicken can be garnished with, for example, olives, olives, cherry tomatoes, and various herbs.

1. Fettuccine with chicken in a creamy sauce

1 medium chicken breast;

Parmesan cheese - a small piece;

Fettuccine - 0.5 kg;

Cream of medium fat content - 200 ml;

Sunflower oil - 80 ml;

Salt, allspice powder - half a teaspoon;

Parsley - half a bunch.

1. Cut the chicken breast: separate the fillet from the bones, remove the skin. Wash the pulp well.

2. Cut the meat into pieces, fry in vegetable oil until golden brown.

3. Grate the cheese and pour into the meat.

4. Pour in the cream, salt, pepper, stir well.

5. Close the pan with a lid and simmer until the mixture has a thick consistency.

6. Boil the fettuccine, put it in a colander.

7. When serving, put fettuccine on a flat plate, pour over creamy chicken sauce, sprinkle with cheese, beautifully put parsley leaves.

2. Fettuccine with chicken, mushrooms and tomatoes

Fettuccine - half a kilogram;

Chicken drumstick - 4 pcs.;

A little olive oil;

Italian seasoning - 2 teaspoons;

Fatty cream - 200 ml;

A little butter;

Sweet pepper - 1 pod;

4 cloves of garlic;

head of red onion;

Champignons - 3 pcs.;

4 tomatoes;

White wine - half a glass;

Salt, black pepper - 20 g each;

3 stalks of parsley.

1. Cut the fillet, separated from the drumsticks, into small pieces.

2. Wash all vegetables thoroughly.

3. Cut the peeled tomatoes into small cubes, onion - into thin rings, garlic - squeeze through the garlic, pepper - cut into strips.

4. Mix vegetables with Italian seasoning, salt, pepper and mix a small amount of vegetables with one serving of meat, leave for 30 minutes.

5. Cut the prepared mushrooms into slices.

6. On hot pan put a little marinated meat with butter and olive oil, mix thoroughly and fry until golden brown.

7. Transfer the meat to a separate bowl.

8. Put the rest of the meat on a hot pan with creamy olive oil, fry until crusty, transfer to a plate with marinated meat, mix.

9. Put butter again in the same pan, pour olive oil, put all the vegetables except tomatoes, simmer for a few minutes, remembering to stir.

10. Add tomatoes, garlic, salt, pepper and simmer for a few more minutes.

11. Put the vegetables to the fried meat.

12. Pour wine, cream into the broth that has separated from chicken and vegetables, add seasoning and simmer with closed lid A couple of minutes.

13. Boil fettuccine in another metal container, rinse.

14. When serving, put on a serving dish cream sauce, fettuccine, top with a mixture of meat and vegetables, sprinkle with herbs.

3. Fettuccine with chicken and zucchini in a creamy sauce

Fettuccine - 300 g;

A piece of chicken meat;

1 onion;

Fat cream - 250 ml;

Coriander powder - 20 g;

Salt, allspice - half a teaspoon;

Paul zucchini;

Garlic - 1 clove;

50 ml of vegetable oil;

Half bunch of dill.

1. Boil fettuccine in a metal container with boiling water, rinse with water.

2. Beat the chicken flesh a little with a hammer and cut into thin strips, put in a cup, salt, pepper, add coriander, stir and leave to soak.

3. Cut the onion into small crumbs, chop the garlic, chop the zucchini into thin strips.

4. Pour the garlic into a hot pan with oil, fry for 1 minute, add the onion, reduce the heat and fry until the onion is transparent.

5. Increase the heat and put the meat in the pan, fry a little.

6. Add zucchini, stir everything, add cream, let it boil.

7. After boiling the cream, reduce the heat again and boil until a thick consistency of fragrant sauce.

8. Increase the heat again, put the boiled fettuccine, mix well, warm up a little.

9. Put the dish on a serving plate, sprinkle with chopped parsley.

4. Fettuccine with chicken in a slow cooker

Half a kilogram of fettuccine;

2 chicken breasts;

3 champignons;

a pinch of flour;

Fat-free sour cream - half a glass;

Chicken broth - half a glass;

Dry sage - 10 g;

onion head;

A pinch of black pepper and salt;

Dutch cheese - a small piece;

Parsley leaves - 5 pcs.

1. Boil fettuccine, rinse with water in a colander.

2. In a separate cup, mix flour and sour cream, stir slowly and pour in chicken broth, pepper, pour sage, stir.

3. Put the meat, separated from chicken breasts, sliced, mushrooms - plates, chopped garlic, fry everything in the "frying" mode for several minutes with the lid closed.

4. Open the lid and fry for another 2 minutes.

5. Add a mass of flour and sour cream, switch the multicooker to the "stew" mode, simmer until a thick consistency.

6. Put sour cream chicken sauce on a plate, fettuccine on top, sprinkle with cheese, garnish with parsley leaves.

5. Fettuccine with chicken and herbs in a creamy sauce

1 leg;

Fettuccine noodles - 300 g;

Dutch cheese - a small piece;

Cream - 50 ml;

Thyme, basil, oregano, savory - 10 g each;

A little olive oil;

Black pepper, salt - a pinch each.

1. From chicken leg separate the meat, cut the fillet into thin strips, sprinkle each with aromatic herbs, salt and pepper.

2. Boil fettuccine in salted water.

3. Fry the meat in a pan with olive oil until light brown.

4. Put the fried meat on a clean plate, and pour the cream into the pan, let it boil.

5. Pour grated cheese into the cream, boil a little over low heat.

6. Mix the noodles boiled and washed with cold water with olive oil.

7. Chop the meat, previously cut into strips, into small cubes, mix with the sauce, put the fettuccine.

8. Ready meal serve on serving bowls.

6. Fettuccine with minced chicken and sweet mustard

Minced chicken - a small cup;

Fettuccine noodles - half a kilogram;

Sour cream - not a full glass;

A little olive oil;

Cheese "Grana Padano" - a small piece;

Sweet mustard - 50 g;

Half a head of garlic;

Black pepper, salt - 30 g each;

Seasoning - a pinch;

Half bunch of dill.

1. Fry minced chicken in a pan with olive oil until golden brown.

2. Put sour cream into minced meat, pour about half a glass of water, sweat a little on a small flame.

3. Pour grated cheese, add mustard and garlic, squeezing it through a special press, stir and stew until softened.

4. Salt, season with your favorite spices, let it brew under the lid with the fire turned off.

5. Boil the noodles, rinse in a colander, put in a pan with all the products, turn on a low heat, fry everything for 2 minutes.

6. Serve in a bowl sprinkled allspice and dill.

To make fettuccine especially tasty and not stick together, boil them in salted water, adding a spoon or two of olive oil. Olive oil it is permissible to replace with butter or ghee.

Real fettuccine does not boil soft and does not require rinsing with water. If, when cooking the pasta, you see that the water has become cloudy, and the noodle itself is losing its shape, it is better to leave the product in a slightly undercooked form, but do not boil it so as not to spoil the pasta.

To truly bring out the taste of the dish, experienced chefs it is recommended that all spices be lightly fried before adding to the sauce, but do not overdo it, it is important that they do not burn. Use Italian herbs, all kinds of peppers.

If you like fettuccine, but are afraid to cook it because of the high calorie content of the dish, you can reduce calories by using breast, replacing heavy cream fat-free, choosing to fry foods not in oil, but in a non-stick pan.

Fettuccine is usually not cooked in large quantities, the dish is delicious freshly prepared. But, if you still have pasta with sauce, then you can simply put them in a deep baking sheet, level them, sprinkle with grated cheese and bake, thus making a casserole.

If you didn’t find fettuccine on sale, but really want to cook a dish, you can try replacing pasta with spaghetti or pasta, the main thing is that they, like fettuccine, should be made from durum wheat.