Yield: 1 Servings
|1 pack||(9 oz) fresh fettucine; plain or spinach|
|¼ pounds||Sliced pepperoni; cut into strips|
|1 tablespoon||Olive oil or butter|
|2 smalls||Zucchini; diced|
|¼ pounds||White mushrooms; wiped clean and sliced|
|2||Green onions; sliced|
|1 cup||Half & half*|
|¼ cup||Grated parmesan or romano cheese (up to 1/2)|
|Freshly ground black pepper to taste|
Cook fettucine according to package directions. Drain and keep warm. Toss with a few drops of olive oil, if desired to prevent sticking.
While pasta is cooking, saute pepperoni until it just begins to crisp.
Drain and set aside. In same skillet, heat olive oil or butter and saute zucchini and mushrooms 3-4 minutes. Add green onions and saute another minute or so. Return pepperoni to the skillet with the vegetables. Add half & half and simmer 3-4 minutes or until it begins to reduce a bit. Add cheese and pepper, if using, and heat through. Toss warm pasta with sauce and serve with additional grated cheese.
*If the sauce seems like more vegetables than sauce, add more half & half.
I think we ended up using about 1½ cups.
Posted to EAT-L Digest by Patricia Williams <pie@...> on Sep 4, 1997