Real African Dishes: [MC-AllEthnic-Recipes] Fettuccini with Arugula and Goat Cheese Arrivederci Style

Monday, December 20, 2010

[MC-AllEthnic-Recipes] Fettuccini with Arugula and Goat Cheese Arrivederci Style - Italian

* Exported from MasterCook *

Fettuccini with Arugula and Goat Cheese Arrivederci Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dry fettuccini pasta -- (I used orecchiete as that is what I had on hand)
4 tablespoons finely chopped onions
3 cloves garlic -- minced
2 cups diced roma tomatoes -- [or diced canned organic; your own if possible!]
3 tablespoons extra-virgin olive oil
1/2 cup white wine
4 cups your favorite tomato sauce
1 cup heavy whipping cream
salt and freshly ground pepper -- to taste
1 cup tightly packed fresh arugula -- stems removed (this would work with BABY spinach as well; adult spinach would be too tough)
4 ounces soft goat cheese
To Serve: -- fresh grated high quality Parmigiano cheese to taste

In a large pot, cook pasta according to package directions until al dente. Drain and set aside. In a large skillet, sauté onions, garlic, and tomatoes in olive oil until onions are translucent and tomatoes are soft. Deglaze with white wine. Add tomato sauce and cream and reduce until sauce is thickened. Season with salt and pepper. Add pasta and arugula and toss to mix and slightly wilt arugula. Transfer to individual pasta bowls and top with crumbled goat cheese and Parmigiano. Serve immediately.

Serves 4 as a main dish

Submitted by member Nancy Trissel, who says, "Quick and delicious! Originally appeared in my old home-town's local newspaper; recipe from an Italian transplanted to the US. The article spoke of him growing and canning his tomatoes from plants he grew in pots as that was all the gardening room he had." Nancy's comments are in parentheses.

ChupaNote: cut the fat by using fat-free cream, fat-free cream cheese or Greek yougurt (at room temperature) in place of the heavy whipping cream.

Cuisine:
"Italian"
Source:
"Live Earth Farm Newsletter 2007"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 913 Calories; 41g Fat (40.2% calories from fat); 25g Protein; 110g Carbohydrate; 7g Dietary Fiber; 95mg Cholesterol; 1628mg Sodium. Exchanges: 5 1/2 Grain(Starch); 4 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.

Nutr. Assoc. : 3274 0 0 0 0 0 1506 0 0 900048 0 0