CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
5 |
qt |
Water |
1 |
lb |
Fettuccini |
1 |
tb |
Olive oil |
2 |
tb |
Salt |
3/4 |
c |
Grated Parmesan cheese |
1/2 |
c |
Minced parsley |
1/4 |
c |
Butter |
1/2 |
lb |
Fresh mushrooms; sliced |
1 1/4 |
lb |
Zucchini; julienned |
1 |
c |
Whipping cream |
1/2 |
c |
Butter |
INSTRUCTIONS
SAUCE
Saut. mushrooms over moderate heat for 2 minutes. Add zucchini, cream and
1/2 cup butter. Bring to a boil, reduce heat, and simmer for 3 minutes.
Meanwhile, add 2 Tablespoons salt and 1 Tablespoon olive oil to 5 quarts
water. Bring water to a boil, add fettuccini and boil for 7 minutes. Drain
fettuccini, add to ingredients in skillet. Add Parmesan cheese and parsley.
Toss. May be served with more cheese. Yield: 6 servings.
ARDEN LIMERICK BOYCE
(MRS. CHARLES)
RUSSELLVILLE, AR
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.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”