| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/3 |
lb |
Zucchini cut in strips of 1 1/2 x 1/2 inch |
| 1/4 |
c |
Margarine |
| 1/2 |
c |
Vegetable oil |
| 1 |
tb |
Fluor |
| 3/4 |
lb |
Spaguetti; linguini or any other kind of pasta that you like |
| 1 |
c |
Milk |
| 1/2 |
c |
Cream |
| 1/2 |
c |
Fresh basil finely chopped |
INSTRUCTIONS
1.Sprinkle the zucchini strips with salt. Rinse and dry after 30 minutes
2.Heat enough margarine and oil to fry the zucchini until they are golden
brown.
3.In a different skillet melt the rest of the margarine, add the fluor
until it looks uniform, then add the milk little by little until you get a
smooth sauce.
4.Cook the pasta
5.Add the cream to the sauce until it thickens then remove from the heat
and add the zucchini and the fresh basil.
6.Pour this sauce over the pasta and serve immediately.
Posted to JEWISH-FOOD digest by ABRAHAM & MONICA SCHNEIDER
<schneider@bellnet.com.pe> on May 12, 1998
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