| 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 <shusky@erols.com> on Feb 19, 1998
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”