| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Ronzoni fettuccine; uncooked |
| 1/2 |
c |
Butter; (one stick), softened |
| 1 |
c |
Whipping cream; room temp |
| 3/4 |
c |
Grated parmesan cheese |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Cook pasta according to package directions. Drain well; place in warm
serving dish large enough for tossing. Add butter, whipping cream, cheese
and parsley; toss until pasta is well coated. Salt and pepper to taste.
Notes: Prep Time: 5 min. - Start to Finish: 20 min.
Recipe by: Ronzoni (r)
Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan
21, 1998
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