| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 5 |
qt |
Water |
| 1 |
lb |
Fettuccini |
| 1 |
T |
Olive oil |
| 2 |
T |
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
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.
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