Artichoke or tomato pasta

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.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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