Yield: 1 Servings

Measure Ingredient
1 pounds Linguini -- cook as
\N \N Directed
½ cup Heavy Cream -- or half and
\N \N Half
2 tablespoons Butter Or Margarine
\N \N Salt And Pepper -- to taste
\N \N Zucchini
\N \N Cauliflower
\N \N Parmesan (Optional)
2 smalls Zucchini Squash -- thinly
\N \N 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
\N \N To taste

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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