| 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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