| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Frugal03 |
6 |
servings |
INGREDIENTS
| 1/2 |
c |
Butter -; (1 stick) |
| 1/4 |
c |
Olive oil |
| 4 |
|
Garlic cloves; peeled and minced |
| 1/2 |
lb |
Spinach linguine |
| 1/2 |
lb |
Regular linguine |
| 1/3 |
c |
Grated Parmesan cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Additional Parmesan cheese; for topping |
INSTRUCTIONS
Heat a small frying pan and add the butter, olive oil and garlic. Saute the
garlic briefly, but do not burn. Set aside. Bring a large pot of water with
a pinch of salt to a boil and in it cook both pastas. (Check the cooking
times for both types of pasta so you can time them properly.) Drain. Return
the pasta to the pot and toss with the reserved butter and garlic mixture,
the cheese and salt and pepper to taste. To serve, top the individual
portions with additional cheese.
Comments: The name for this colorful pasta dish comes from the fact that
you use pasta of two different colors, yellow and green.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-07-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
08-27-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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