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When the pasta is done, simply drain it, add to the bowl of cheeses, tomatoes and cream and divide into 2-cup gratin dishes. Dot with the butter and bake for 10 minutes or until bubbly.
For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”
To whip up her five-cheese penne, you'll need: 1/2 cup freshly grated pecorino Romano. 1/2 cup shredded Italian fontina. 1/4 cup crumbled Italian Gorgonzola
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The simplicity reminds us of our own Creamy Feta & Tomato Pasta recipe. Related: The #1 Herb for Better Gut Health, According to Dietitians Tomato Crostini with Whipped Feta
After boiling the pasta until al dente, the chef incorporates pasta water with the butter to create a sauce that coats the fettuccine noodles once added to the bowl.
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It imparts a pleasant nuttiness to the earthy cremini mushrooms and herbaceous fresh thyme, and elevates this simple fall pasta recipe without asking too much of the chef. Get the recipe 21.