Linguini
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Linguini -- cook as |
| Directed | ||
| ½ | cup | Heavy Cream -- or half and |
| Half | ||
| 2 | tablespoons | Butter Or Margarine |
| Salt And Pepper -- to taste | ||
| Zucchini | ||
| Cauliflower | ||
| Parmesan (Optional) | ||
| 2 | smalls | Zucchini Squash -- thinly |
| Sliced | ||
| ½ | large | Head Cauliflower-broken in flowerets |
| 2 | tablespoons | Chicken Broth -- or water |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Grated Parmesan Cheese -- or |
| To taste | ||
Directions
Drain linguini well and return to cooking pan. Add cream and butter and stir until melted and hot. Season with salt and pepper. If desired, add zucchini-cauliflower parmesan to mix. An extra measure of cream and/or Parmesan is delicious here.
Zucchini-Cauliflower Parmesan:
Place zucchini slices and cauliflower in a 2 quart casserole. Add chicken broth, salt and pepper. Cover and microwave at high 8 minutes or until desired tenderness, stirring once. Sprinkle with parmesan and toss to mix. Add a little more cheese and/or cream if desired.
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