Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Tomato; artichoke or spinach fettuccini; or any pasta of your choice |
| ½ cup | Cooking oil |
| 6 tablespoons | Butter |
| 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.
CATHERINE HIPP
NEW YORK, NY
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .