0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy California Side, Dishes 4 Servings

INGREDIENTS

4 c Beef or chicken stock
3 1/2 oz Fresh spinach fettuccine —
Cut in 6-inch length
3 1/2 oz Fresh egg fettuccine — cut
In 6-inch length
Salt — to taste
2 oz Grated Parmesan cheese —
For garnish

INSTRUCTIONS

1. Bring stock to a simmer in a large pot over medium-low heat. In a
separate pot, bring a large amount of salted water to a boil over
medium-high heat. Add both spinach and egg fettuccine to water and cook
until just wilted (20 to 25 seconds). Drain and run under cold water to
remove any starch. Transfer pasta to the simmering stock and simmer until
pasta is just tender. Season broth with salt.
2. Ladle soup into warm serving bowls and top each serving with grated
Parmesan.
Recipe By     : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“God: He holds the future…”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?