Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Best Url Shortener
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Fettuccini Primavera
Famous Authors (View All Authors)
Pasta And Pastasauces - Fettuccini Primavera Post by :nfahey Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1584

Click below to download : Pasta And Pastasauces - Fettuccini Primavera (Format : PDF)

Pasta And Pastasauces - Fettuccini Primavera

1 cup broccoli flowerets
1 cup sliced zucchini
1/2 cup diced green pepper
1/2 cup chopped onion
1/2 tsp. dried basil leaves
3/4 cup butter or margarine
2 medium tomatoes, cut into wedges
1/2 cup sliced mushrooms
12 oz. pkg. fettucini, cooked and drained
ground Parmesan cheese
1/2 cup heavy cream or sour cream


In skillet over medium high heat cook broccoli, zucchini, green pepper, onion and basil in butter until vegetables are tender. Stir in tomatoes and mushrooms. Toss vegetable mixture with hot fettucini. Serve with Parmesan cheese. Stir into mixture heavy cream or sour cream.

If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Pasta -  Fettuccini With Morels, Asparagus And Goat Cheese Pasta And Pastasauces - Pasta - Fettuccini With Morels, Asparagus And Goat Cheese

Pasta And Pastasauces - Pasta -  Fettuccini With Morels, Asparagus And Goat Cheese
1/2 cup minced shallot 2 tablespoons unsalted butter 1/2 cup dry white wine 1/2 cup chicken broth 1/2 pound fresh morels (available seasonally at specialty produce markets and some supermarkets), washed well, patted dry, and trimmed 1/2 cup heavy cream 6 ounces mild goat cheese such as Montrachet, crumbled (about 1 1/2 cups) 3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in boiling salted water for 2 to 3 minutes, or until tender 1/4 cup minced fresh chives 3/4 pound fettuccine In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is
PREVIOUS BOOKS

Pasta And Pastasauces - Fettuccini Amalfi Pasta And Pastasauces - Fettuccini Amalfi

Pasta And Pastasauces - Fettuccini Amalfi
1 lb. white fettucini 1 lb. green fettucini 1 lb. mushrooms, quartered 1 head broccoli, cut into flowerets 5 oz. snow peas, trimmed 6 oz. cherry tomatoes, halved 1 bunch green onion, chopped 3 oz. black olive slices 1 qt. heavy cream 4 oz. grated Parmesan cheese 2 cloves garlic, diced fresh rosemary or 1 1/2 Tbsp. dried salt and pepper to taste 4 oz. butter Cook white and green fettucini separately in lightly salted boiling water. Drain and rinse with cold water. Melt the butter in heavy skillet. Saute all the vegetables over medium heat for two minutes. Add diced
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT