Artichoke or Tomato Pasta
- 8 oz Tomato; artichoke or spinach
- -fettuccini; or any pasta of
- -your choice
- 1/2 c Cooking oil
- 6 tb Butter
- 1/4 c Olive oil
- Salt to taste
- Pepper to taste (freshly
- -ground is best)
- 1 pt Half and Half
- 1/2 lb Prosciutto; cut into thln
- -strips
- 2 lg Zucchini; coarsely
- -grated
- 1 c Finely grated Parmesan
- -cheese or any other
- -cheese; finely grated
In a large pot, boil the pasta in 3 quarts of water. Add 1/2 cup cooking
oil to keep pasta from sticking together. When soft to the bite (about 8
minutes), drain. In a large saucepan, melt the butter, add olive oil, salt
and pepper. Add the Half and Half, meat and squash. Cook about 3 minutes,
stirring constantly. Toss the hot pasta with the sauce and cheese. Yield: 4
servings.
CATHERINE HIPP
NEW YORK, NY
From, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
oil to keep pasta from sticking together. When soft to the bite (about 8
minutes), drain. In a large saucepan, melt the butter, add olive oil, salt
and pepper. Add the Half and Half, meat and squash. Cook about 3 minutes,
stirring constantly. Toss the hot pasta with the sauce and cheese. Yield: 4
servings.
CATHERINE HIPP
NEW YORK, NY
From
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
