Yield: 4 Servings
|8 ounces||Tomato; artichoke or spinach fettuccini; or any pasta of your choice|
|½ cup||Cooking oil|
|¼ cup||Olive oil|
|\N \N||Salt to taste|
|\N \N||Pepper to taste (freshly ground is best)|
|1 pint||Half and Half|
|½ pounds||Prosciutto; cut into thln strips|
|2 larges||Zucchini; coarsely grated|
|1 cup||Finely grated Parmesan cheese or any other cheese; finely grated|
In a large pot, boil the pasta in 3 quarts of water. Add ½ cup cooking oil to keep pasta from sticking together. When soft to the bite (about 8 minutes), drain. In a large saucepan, melt the butter, add olive oil, salt and pepper. Add the Half and Half, meat and squash. Cook about 3 minutes, stirring constantly. Toss the hot pasta with the sauce and cheese. Yield: 4 servings.
NEW YORK, NY
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .