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