| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Pastas, And, Rice | 8 | Servings |
INGREDIENTS
| 3 | Cloves garlic; minced | |
| 1/2 | c | Melted butter |
| 2 | Sweet red peppers cut in julienne strips | |
| 1 | lb | Fresh mushrooms |
| 1/2 | c | Beef broth |
| 3/4 | c | Whipping cream |
| 1/2 | ts | Salt |
| 3 | qt | Water |
| 8 | oz | Uncooked fresh fettuccine |
| 8 | oz | Uncooked fresh spinach fettuccine |
| Freshly grated Parmesan cheese |
INSTRUCTIONS
Saute garlic in melted butter in a large skillet until tender. Add pepper strips and sliced mushrooms, and saute until tender. Stir in beef broth, reduce heat, and simmer, uncovered, 20 minutes. Stir in whipping cream; simmer 10 minutes or until mixture is slightly thickened, stirring occasionally. Stir in salt. Remove from heat and set sauce aside. Bring water to a boil in a large Dutch oven. Add fettuccine and return water to a boil. Boil 3 to 4 minutes or until fettuccine is tender, drain well. Place fettuccine on a large serving platter. Pour sauce over fettuccine, tossing gently to combine. Sprinkle with freshly grated Parmesan cheese. Recipe by: Tootie's Special Recipe Collection Posted to TNT Recipes Digest, Vol 01, Nr 927 by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jan 10, 1998
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