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Pour a little of the boiling water from the pasta pot into your serving bowl to heat it up quickly. Empty the water just before you are ready to fill the bowl with pasta.
- For Pasta:
- 4 ounces dried or 8 ounces fresh plain fettuccine
- 4 ounces dried or 8 ounces fresh spinach fettuccine
- For Mushrooms:
- 1/4 cup sliced green onions
- 1/2 cup finely chopped red or green sweet pepper
- 3 tablespoons margarine or butter
- 6 ounces fresh shiitake mushrooms, sliced (3 cups)
- 1 cup half and half or whipping cream
1/4 cup grated Parmesan cheese
FOR PASTA: In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-10 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return pasta to warm pan.
FOR MUSHROOMS: In a large skillet cook and stir green onions and red or green pepper in hot margarine or butter over medium-high heat for 2 minutes. Add mushrooms; cook and stir for 2 minutes more, or till vegetables are tender. Stir in half-and-half or whipping cream and heat through, but do not boil.
Pour mushroom-cream mixture over pasta and toss to coat pasta. Add Parmesan cheese and toss. Transfer to a warm serving dish. Sprinkle with pepper. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
257 calories; 13g total fat; 34mg cholesterol; 141mg sodium; 29g carbohydrates; 2g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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