Hay and straw fettuccine

Yield: 8 Servings

Measure Ingredient
3 \N Cloves garlic; minced
½ cup Melted butter
2 \N Sweet red peppers cut in julienne strips
1 pounds Fresh mushrooms
½ cup Beef broth
¾ cup Whipping cream
½ teaspoon Salt
3 quarts Water
8 ounces Uncooked fresh fettuccine
8 ounces Uncooked fresh spinach fettuccine
\N \N Freshly grated Parmesan cheese

Saute garlic in melted butter in a large skillet until tender. Add pepper strips and sliced mushrooms, and saute until tender. Stir in beef broth, reduce heat, and simmer, uncovered, 20 minutes. Stir in whipping cream; simmer 10 minutes or until mixture is slightly thickened, stirring occasionally. Stir in salt. Remove from heat and set sauce aside. Bring water to a boil in a large Dutch oven. Add fettuccine and return water to a boil. Boil 3 to 4 minutes or until fettuccine is tender, drain well. Place fettuccine on a large serving platter. Pour sauce over fettuccine, tossing gently to combine. Sprinkle with freshly grated Parmesan cheese.

Recipe by: Tootie's Special Recipe Collection Posted to TNT Recipes Digest, Vol 01, Nr 927 by LVFG53A@... (MRS IRA M DENNIS) on Jan 10, 1998

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