INGREDIENTS

INSTRUCTIONS

This dish is simple and quick if you already have braised garlic on
hand. It is creamy and very flavorful. This recipe is a starting  point
for an endless number of variations, serveral of which follow.  If you
don't like or cannot have garlic, substitute an equal amount  of
caramelized onions, boiled potatoes, roasted eggplant, or  butternut
squash.  To make the garlic cream: In a blender, combine all
ingredients and  blend until smooth. Set aside and keep warm.  In a
large pot of slated boiling water, cook the fettucine until al  dente.
Drain and toss with the garlic cream. Serve at once.  Nutritonal info
per serving: 302 Calories (6% from fat), 12g Protein,  59 g Carbo, 2g
fat, 0mg Cholesterol, 434 mg Sodium, 3 g Fiber.  VARIATIONS  Roasted
Pepper Cream: Blend 2 or 3 roasted and peeled bell pepperes or
pimiento. Try adding 2 tsps fresh oregano or 1/2 bunch chopped fresh
cilantro or 2 tsps cumin or fennel seeds along with the other
ingredients in the main recipe.  Pesto Cream: Stem 1 large bunch of
fresh basil and blend the leaves  along with the other ingredients in
the main recipe.  Lemon, Black Pepper, and Caper Cream: Blend the
greated zest of 1  lemon, 1 1/2 tsps coarsely ground pepper, and 1 tsp
dreained capers  along with the other ingredients in the main recipe.
Add 1/2 cup  fresh lemon juic and 1 tsp dreained capers to the tossed
pasta.  Garnish with a little more grated zest.  The Millenium Cookbook
Eric Tucker & John Westerdahl, M.P.H., R.D.,  C.N.S. Dessert Recipes by
Sascha Weiss ISBN 0-89815-899-0 $19.95  Posted to EAT-LF Digest by
"Jessica R. Shawl" <jshawl@scdt.intel.com>  on Dec 04, 1998, converted
by MM_Buster v2.0l.

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