The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
Picture
Garden Fettuccine

2 Tablespoons Olive Or Salad Oil 1/4 Cup Parsley, Chopped
1 Clove Garlic, Minced Or Pressed 10 Ounces Fettuccine
1 Small Green Pepper, Seeded And 3 Quarts Water, Boiling
-Chopped 1/4 Cup Butter Or Margarine
4 Green Onions, Including Tops, 2/3 Cup Whipping Cream
-Thinly Sliced Salt And Pepper To Taste
3 Medium Tomatoes, Peeled, Seeded Freshly Grated Parmesan Cheese
-And Chopped

Heat oil in a 10-12 inch frying pan on medium-high heat. Add garlic and green pepper. Cook, stirring occasionally, until pepper is limp. Add onions and stir 1-2 minutes longer. Mix in tomatoes and parsley. Cook until tomatoes are heated through. Keep warm, on lowest heat, uncovered.

As vegetables are cooking, cook the fettuccine in boiling water in a 5-6 quart pan on high heat just until tender to bite, about 2 minutes. Pour pasta into a colander and drain well. At once, return kettle to high heat; add butter and cream. Boil until butter melts. Remove kettle from heat and add pasta and vegetables. Mix, lifting with fork, to blend. Season with salt and pepper. Pour onto warm serving platter and sprinkle generously with parmesan cheese.

Recipe - Calla Ferre


"I added some chopped shallots and you could modify this by adding some of your favorite veggies or would be a good place to use some of the left over bits and pieces in the fridge." - April Ferre

Back to Pasta & Rice
Back to Vegetarian




Powered by Create your own unique website with customizable templates.