Fettuccine primavera

Yield: 6 servings

Measure Ingredient
450 grams Fettuccine
2 Carrots; sliced
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
1 cup Milk
½ cup Parmesan cheese; grated
½ teaspoon Salt
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

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