Yield: 6 servings
|½||Red onion; in thick wedges|
|2 cups||Green beans; bite sized pcs. fresh or frozen|
|2 tablespoons||Butter or margarine|
|2||Garlic cloves; minced|
|2 cups||Mushrooms; fresh, sliced|
|½ cup||Parmesan cheese; grated|
|1 cup||Cherry tomatoes; whole or halved|
|¼ cup||Parsley; chopped, fresh|
Cook fettuccine according to package directions, adding carrots, onion and green beans for last 4 minutes of cooking time; drain.
Meanwhile, in large skillet or saucepan, melt butter over medium heat. Add garlic and mushrooms and cook for 5 minutes, stirring occasionally. Add milk, Parmesan cheese, and salt. Cook until simmering. Toss with fettuccine-vegetable mixture, tomatoes and parsley. Season to taste with pepper.
Preparation time: 30 minutes
Origin: From the Collection of Candis Compton Submitted By CANDIS COMPTON On 08-15-95