Elbow parmesani
10 -12 serves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Leonardo elbows |
| ½ | cup | Zucchini |
| ½ | cup | Yellow squash |
| 1 | each | Tomato, sliced |
| ½ | cup | Grated Parmesan cheese |
| 1 | cup | Half and half |
| 5 | tablespoons | Butter or margarine |
| 1 | pinch | Ground nutmeg |
| 1 | large | Clove of garlic, crushed |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Parsley |
Directions
Cook Leonardo elbows according to directions. Steam vegetables. Bring half-and-half to a boil in a 12-16 inch skillet. Reduce heat and simmer for 5 minutes stirring constantly. Remove from heat. Add warm elbows and vegetables to half-and-half in the skillet. Toss well, then add butter or margarine, seasoning, and Parmesan cheese.
Toss again and serve hot. Makes 10-12 servings.
Recipe from: Leonardo Elbow Macaroni box.
Submitted By IRIS GRAYSON On 07-06-95