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
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”