| 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 | T | 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 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1199
Calories From Fat: 900
Total Fat: 102.2g
Cholesterol: 180.1mg
Sodium: 2421.1mg
Potassium: 620.2mg
Carbohydrates: 11.4g
Fiber: 1.7g
Sugar: 5.4g
Protein: 60.8g