Chef John's Pasta Primavera
Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.
Chicken Primavera Alfredo
Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce.
Fettuccini with Basil and Brie
Tomatoes and basil together are a sure hit! Very flavorful. For cheese lovers, try a stronger Brie cheese, otherwise a medium blend will do. Great served warm or cold.
Maui Girl's Summer Fettuccine
This looks complicated, but it is so simple. I came up with this recipe when I needed to use up a bumper crop of cherry tomatoes and basil from my patio garden. It is rich and creamy and a perfect fettuccine for a warm summer night. I served this with a crisp white wine......perfecto!
Cheesy and Creamy Chicken Tetrazzini
Delicious and creamy! This recipe is my brother's favorite of everything that I cook, and the first one I mastered.
Fresh Tomato Shrimp Pasta
Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.
Fettuccini al Fungi
This creamy mushroom and pesto sauce is an easy dish to prepare, inspired from Seattle's Poor Italian restaurant. It is excellent for entertaining. It is best served hot from the stove!
This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken - both work very well with this recipe.
To Die For Fettuccine Alfredo
This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!
Cajun Seafood Pasta
This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!