Whole Wheat Fettuccine with Broccoli and Feta

Ingredients:

  • 1 package Whole Wheat Fettuccine
  • 1 medium Shallot, thinly sliced
  • 1 bunch Broccoli, cut up
  • 1 small bunch Radishes, thinly sliced
  • 1 tbsp. Sherry Wine Vinegar
  • 1/2 tsp. Orange Zest
  • 3/4 tsp. Coarse Salt
  • Fresh ground black pepper
  • 3 tbsp. Extra Virgin Olive Oil
  • 7 oz. Feta Cheese

Directions:

  1. Boil Broccoli until just tender.
  2. Add Radishes and boil thirty seconds more.
  3. Scoop out Vegetables and use same boiling water to cook Whole Wheat Fettuccine until al dente, 6-8 minutes. Drain and set aside.
  4. Whisk Sherry Wine Vinegar, Orange Zest, Salt, and Pepper together in large bowl to make dressing.
  5. Gradually whisk in Oil to make dressing.
  6. Toss pasta, Broccoli, Radishes, and Shallots with dressing.
  7. Add Feta and serve warm or at room temperature.

Bourbon Mash Fettuccine in Creamy Parmesan Sauce

Ingredients:

  • 1 package Bourbon Mash Fettuccine, cooked al dente (6-8 minutes)
  • 2 cups Milk
  • 4 tbsp. Butter
  • 4 tbs. Flour
  • 1/2 cup grated Parmesan cheese
  • 1 pinch Paprika

Directions:

  1. In a saucepan, melt Butter over medium heat.
  2. Stir in Flour to make a roux.
  3. Add Milk to roux slowly, stirring constantly.
  4. Stir in Parmesan and cook over low heat until cheese is completely melted and sauce is a little thick.
  5. Put Bourbon Mash Fettuccine in large casserole dish and pour sauce over it. Stir well.*
  6. Sprinkle with a little paprika.

*Optional: add cooked Chicken, Carrots, Broccoli, Red Peppers etc.