More Autumn Pasta To Enjoy

Autumn Has Arrived

I would say that ‘Sweater Weather’ is here but we live in Florida so that doesn’t happen until around January, if at all. But what we do experience in Florida is a cooling off. Temps in the high 90’s become temps in the low 80’s, or high 70’s. Although to a lot of people that sounds like it’s still hot, but what you need to understand is that is about a 20 degree difference than we are used to, so it is very welcomed.

Although we may not experience much of a cooling off, we do like the Colors of Autumn.

It’s just a nice change for us, and isn’t that what Autumn is all about? A nice change?

Autumn Fettuccine Linguine

An area where Autumn really shines is in our food. The lovely colors, not just in the foods themselves, but the beautiful Pastas we start to see in the grocery stores.

The specialty items on display. Inspiration is everywhere!

Autumn Pastas With Autumn Ingredients

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Autumn Pasta

This is our first Autumn Pasta Website Page. To View Click Here:

AUTUMN PASTA

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So, Get Inspired, And Start Cooking

Happy Autumn,

Julie and Gordon

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This Is Our Autumn Fettuccine Linguine,

And Stuffed Zucchini Squash

(Recipe Down Below)

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Fettuccine Linguine

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Write Up By Gordon

Our Autumn Fettuccine Linguine,

And Stuffed Zucchini Squash

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(This recipe can be used to serve at least 3 to 4 people.

If you want it to serve another person or so, just add more zucchini.)

Stuffed Zucchini Squash

3 Zucchini – sliced in half and cored

1/2 Cup Italian Seasoned Bread Crumbs

6 Tbsp. Basil Infused Olive Oil – Any good Olive Oil will work just fine

6 Tbsp. Shredded Parmesan Cheese

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2 Cups Pre-made Italian Style Cooked Sausage (Our Italian) Sloppy Joe Mix

To Get That Recipe Click On The Link Below:

Click Here For: La Sciatta Giulia Annas Italian Sloppy Julie Ann’s

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Fettuccine Linguine Ingredients

64 oz. Chicken Stock – to boil the pasta

2 Large Zucchini – ends removed and shredded

6 Tbsp. Butter

5 Garlic Cloves – grated

1 1/2 Cups Parmesan Cheese – grated

2 Bertolli Creamy Basil Alfredo Sauces

1 Pkg, Barilla Fettuccine Pasta

2 Tbsp. Garlic Infused Olive Oil

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Pour your Chicken Stock into a large pot.

I like using the stock vice the water as it adds flavor to the pasta.

Heat the stock to boiling.

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In the meantime, work on the other ingredients for the Stuffed Zucchini and Fettuccine Linguine.

Slice your zucchini in half as shown for the Stuffed Zucchini and move them to the side.

Place 4 Tbsp. butter into a large sauté pan and turn to med- low heat.

Slice off both ends of your zucchini.

On one of the zucchini, I found a soft spot and removed it which is why you see the one on the right sliced the way it is.

These things happen so just move on.

Grate your garlic directly into the pot of butter.

Cook the garlic slowly mixing occasionally with a wooden spatula.

After about 5 min. begin to grate the zucchini directly into the pot and turn your heat up to medium high.

Add more butter if needed.

There will be a lot of water extruding from the zucchini which will make it runny at first.

You will have to cook this for some time to remove the excess water.

Going back to the Stuffed Zucchini, you have them cut in half, now remove the core seeds with a spoon.

Place some non-stick aluminum foil down on a large sheet pan, then add some Basil infused Olive Oil to the pan.

This is mainly to enhance the flavor of the zucchini.

It takes some time for the pot full of chicken stock to come to a boil.

This is the frozen and thawed Italian Sloppy Joe mix we made for an earlier recipe, which will work great as the stuffing for these zucchini.

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Add the previously cooked Sloppy Joe mix to the cored zucchini as shown.

Top the zucchini with the bread crumbs.

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Drizzle your Olive Oil on top of the bread curmbs.

Bake the Stuffed Zucchini in a preheated oven at 350’F for 25-35 min. or longer if need until the zucchini is tender.

You can check it with a fork. You want the fork to glide right in.

Here I am grating the Parmesan Cheese for the Fettuccine Sauce.

Now that most of the water has evaporated from the zucchini and the chicken stock has come to a boil, it is time to cook the Fettuccini pasta. Cook them for the time recommended on the box.

The pasta will sink into the stock slowly as they absorb the water.

This was a good brand of Basil Alfredo sauce that we used.

When the zucchini is ready, add your Alfredo sauce.

I add a little bit of water to the jar and shake it well, to remove all the remaining sauce.

Cook your sauce on High heat until just boiling as you want your sauce to be hot when you add your pasta.

Now that your pasta has been cooked to andante (To the Tooth) meaning that it still has a little bite to it. add your pasta to the sauce to finish cooking. This will let the pasta absorb some to the sauce. The pasta liquid has a good amount of starch in it, which also works as a thickening agent. Adding a few tablespoons of stock to the sauce also adds flavor.