Creamy Fettuccine with Herb-Infused Butter
This luscious creamy fettuccine with parsley butter is the ultimate comfort food, perfect for hot weather when you want a delicious meal without heating up the kitchen. Made effortlessly in a pressure cooker, this dish combines tender fettuccine with a rich blend of butter and fresh herbs for a delightful explosion of flavor in every bite. Whether you're enjoying a cozy family dinner or entertaining guests, this elegant pasta dish is sure to impress and satisfy. From the renowned 'Pressure Cooker Cookbook' by Toula Patsalis, this recipe is a keeper that brings a taste of Greek-inspired charm to your table.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
olive oil
2 tablespoons (heated)
fettuccine pasta
1/2 lb (uncooked)
chicken broth
3 cups (liquid)
salt
1 teaspoon (to taste)
white pepper
1/4 teaspoon (ground)
dried summer savory
1/2 teaspoon (crushed)
butter
1/4 cup (softened)
fresh parsley
1/4 cup (chopped)
fontinella cheese
1/4 cup (grated (or use Parmesan cheese))
Instructions
1
In your electric pressure cooker, heat the olive oil over medium heat.
2
Add the fettuccine pasta to the hot oil, stirring gently to coat the strands with oil until they start to slightly toast, about 2 minutes.
3
Pour in the chicken broth, followed by the salt, white pepper, and crushed summer savory. Stir gently to combine all ingredients.
4
Secure the lid of the pressure cooker and increase the heat to develop steam until it reaches HIGH PRESSURE.
5
Once at high pressure, reduce the heat to maintain pressure and cook for 8 minutes.
6
After the cooking time, carefully release the pressure according to the manufacturer's instructions, then remove the lid.
7
Drain the cooked fettuccine through a colander and return it to the pressure cooker.
8
Add the softened butter and chopped parsley to the hot pasta; gently toss until the fettuccine is evenly coated and the butter is melted.
9
Transfer the creamy fettuccine to a serving bowl and sprinkle the grated fontinella (or Parmesan cheese) over the top.
10
Serve immediately and enjoy this delightful dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Creamy Fettuccine with Herb-Infused Butter.
Who is the author of the cookbook this recipe comes from?
The recipe is from the cookbook by Toula Patsalis.
What is the title of the cookbook containing this recipe?
It is from the 'Pressure Cooker Cookbook'.
How much olive oil is used in this recipe?
The recipe calls for 2 tablespoons of olive oil.
What amount of fettuccine pasta is needed?
You will need 1/2 lb of uncooked fettuccine pasta.
How much chicken broth is required for the pasta?
The recipe requires 3 cups of chicken broth.
What quantity of salt is recommended?
The recipe suggests 1 teaspoon of salt, or to taste.
What type of pepper is used in this dish?
The recipe uses 1/4 teaspoon of ground white pepper.
How much dried summer savory is included?
The dish includes 1/2 teaspoon of crushed dried summer savory.
How much butter is used to coat the fettuccine?
You will need 1/4 cup of softened butter.
How much fresh parsley should be chopped for this recipe?
The recipe calls for 1/4 cup of chopped fresh parsley.
What type of cheese is sprinkled over the top?
The recipe uses 1/4 cup of grated fontinella cheese or Parmesan cheese.
What is the first step in the cooking process?
Heat the olive oil in your electric pressure cooker over medium heat.
How long should you toast the fettuccine in the oil?
Stir the pasta gently in the oil for about 2 minutes until strands start to slightly toast.
What ingredients are added after toasting the pasta?
Add the chicken broth, salt, white pepper, and crushed summer savory.
What pressure setting should the cooker be set to?
The pressure cooker should be set to HIGH PRESSURE.
How long does the pasta cook once at high pressure?
The pasta cooks for 8 minutes once high pressure is reached.
What should be done after the 8-minute cooking time?
Carefully release the pressure according to the manufacturer's instructions and remove the lid.
Do you need to drain the pasta after it is cooked?
Yes, drain the fettuccine through a colander and then return it to the pressure cooker.
When do you add the butter and parsley?
Add them to the hot pasta after draining and return it to the pressure cooker.
How should the butter and parsley be incorporated?
Gently toss the pasta until it is evenly coated and the butter is melted.
Is this recipe suitable for hot weather?
Yes, it is described as perfect for hot weather because it doesn't heat up the kitchen.
What kind of cuisine is this dish inspired by?
This dish brings a taste of Greek-inspired charm to the table.
How many total ingredients are used in this recipe?
There are 9 ingredients in total.
Is the fettuccine cooked before being placed in the pressure cooker?
No, the recipe uses 1/2 lb of uncooked fettuccine.
What texture is the finished dish described as?
It is described as luscious and creamy.
Can I use a manual pressure cooker for this?
The instructions mention an electric pressure cooker, but it can be adapted for any pressure cooker.
Should the dish be served immediately?
Yes, the instructions recommend serving immediately to enjoy the dish at its best.
Is this considered a comfort food?
Yes, it is described as the ultimate comfort food.
What is the preparation for the summer savory?
The summer savory should be crushed before being added to the cooker.