Name: Fettucine Pepperoni
Ingredients: 1 pk (9 oz) fresh fettucine; plain or spinach; 1/4 lb Sliced pepperoni; cut into strips; 1 tb Olive oil or butter; 2 sm Zucchini; diced; 1/4 lb White mushrooms; wiped clean and sliced; 2 Green onions; sliced; 1 c Half & half*; 1/4 c Grated parmesan or romano cheese (up to 1/2); Freshly ground black pepper to taste

The sure test of the quality of any supposed change of heart will be found in its permanent effects. Whatever, therefore, may have been our inward experience, whatever joy or sorrow we may have felt, unless we bring forth fruits meet for repentance, our experience will profit us nothing. Repentance is incomplete unless it leads to confession and restitution in cases of injury; unless it causes us to forsake not merely outward sins, which others notice, but those which lie concealed in the heart; unless it makes us choose the service of God and live not for ourselves but for Him. There is no duty, which is either more obvious in itself, or more frequently asserted in the Word of God, than that of repentance.

Charles Hodge

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

1	pk	(9 oz) fresh fettucine; plain or spinach
1/4	lb	Sliced pepperoni; cut into strips
1	tb	Olive oil or butter
2	sm	Zucchini; diced
1/4	lb	White mushrooms; wiped clean and sliced
2		Green onions; sliced
1	c	Half & half*
1/4	c	Grated parmesan or romano cheese (up to 1/2)
		Freshly ground black pepper to taste

INSTRUCTIONS

Cook fettucine according to package directions. Drain and keep warm. Toss
with a few drops of olive oil, if desired to prevent sticking.
While pasta is cooking, saute pepperoni until it just begins to crisp.
Drain and set aside. In same skillet, heat olive oil or butter and saute
zucchini and mushrooms 3-4 minutes. Add green onions and saute another
minute or so. Return pepperoni to the skillet with the vegetables. Add half
& half and simmer 3-4 minutes or until it begins to reduce a bit. Add
cheese and pepper, if using, and heat through. Toss warm pasta with sauce
and serve with additional grated cheese.
*If the sauce seems like more vegetables than sauce, add more half & half.
I think we ended up using about 1 1/2 cups.
Posted to EAT-L Digest  by Patricia Williams <[email protected]> on Sep 4,
1997

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