| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Meats |
Italian |
Cheese, Italian, Pasta, Vegetables, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Linguini — cook as |
|
|
Directed |
| 1/2 |
c |
Heavy Cream — or half and |
|
|
Half |
| 2 |
tb |
Butter Or Margarine |
|
|
Salt And Pepper — to taste |
|
|
Zucchini |
|
|
Cauliflower |
|
|
Parmesan (Optional) |
| 2 |
sm |
Zucchini Squash — thinly |
|
|
Sliced |
| 1/2 |
lg |
Head Cauliflower-broken in flowerets |
| 2 |
tb |
Chicken Broth — or water |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Grated Parmesan Cheese — or |
|
|
To taste |
INSTRUCTIONS
Drain linguini well and return to cooking pan. Add cream and butter and
stir until melted and hot. Season with salt and pepper. If desired, add
zucchini-cauliflower parmesan to mix. An extra measure of cream and/or
Parmesan is delicious here.
Zucchini-Cauliflower Parmesan:
Place zucchini slices and cauliflower in a 2 quart casserole. Add chicken
broth, salt and pepper. Cover and microwave at high 8 minutes or until
desired tenderness, stirring once. Sprinkle with parmesan and toss to mix.
Add a little more cheese and/or cream if desired.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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