| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
California |
Pasta, Vegetables |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Fettucini |
| 1 |
lg |
Avocado |
| 1 |
cn |
Artichoke hearts, marinate |
| 1 |
lg |
Tomato, dice |
| 2 |
|
Garlic cloves, mince |
| 2 |
tb |
Olive oil |
| 2 |
|
Green onions thin slice |
| 1/2 |
lb |
Shrimp; cook, or |
| 2 |
cn |
Sm cocktail shrimp |
| 2 |
tb |
Parmesan cheese |
INSTRUCTIONS
Cook fettucini al dente. Toss well with remaining ingredients, except
Parmesan cheese. Top with Parmesan just before serving. Chopped fresh
basil, sesame seeds or cilantro are nice additions if you like. It's good
served warm or chilled.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com
on Mar 25, 1997
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