| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 8 | oz | Tomato; artichoke or spinach fettuccini; or any pasta of your choice |
| 1/2 | c | Cooking oil |
| 6 | tb | Butter |
| 1/4 | c | Olive oil |
| Salt to taste | ||
| Pepper to taste (freshly ground is best) | ||
| 1 | pt | Half and Half |
| 1/2 | lb | Prosciutto; cut into thln strips |
| 2 | lg | Zucchini; coarsely grated |
| 1 | c | Finely grated Parmesan cheese or any other cheese; finely grated |
INSTRUCTIONS
In a large pot, boil the pasta in 3 quarts of water. Add 1/2 cup cooking oil to keep pasta from sticking together. When soft to the bite (about 8 minutes), drain. In a large saucepan, melt the butter, add olive oil, salt and pepper. Add the Half and Half, meat and squash. Cook about 3 minutes, stirring constantly. Toss the hot pasta with the sauce and cheese. Yield: 4 servings. CATHERINE HIPP NEW YORK, NY From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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