| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Butter or margarine |
| 1 | md | Shallot; minced |
| 1 | lg | Clove garlic; minced |
| 6 | oz | Cauliflower; cut into small pieces |
| 6 | oz | Broccoli or 1 pound asparagus |
| 1 | c | Carrots; thinly sliced |
| 1/2 | lb | Mushrooms; sliced |
| 2 | sm | Zucchini; unpeeled and thinly sliced |
| 1 | lb | Fettuccine noodles |
| 1 | c | Heavy cream |
| 1/2 | c | Chicken stock or boullion |
| 2 | tb | Basil |
| 1 | c | Grated Parmesan or Romano cheese |
INSTRUCTIONS
http://www.foodtv.com/midatl/reclist.htm Melt the butter in a large skillet or wok; saute the shallot and garlic. Saute the vegetables 1 at a time just until crunchy. (Start with those that take the longest to cook.) Boil the fettuccine noodles. Combine cream, stock and basil until well blended. Heat slightly; pour over vegetables. Drain the fettuccine and toss with the vegetables. Top with cheese. Yield: 6-8 servings Posted to recipelu-digest by LSHW <[email protected]> on Feb 19, 1998
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”