posted by Becky 08-03-100 7:41 PM
Fettucini 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 garlic and sliced black olives. Stir.
Add heavy cream, Parmesan cheese, rosemary, salt and pepper. Reduce heat. Reheat for a few seconds, the
fettucini, in boiling water. Add fettucini in skillet. Stir well with the vegetables and sauce. Serve with French bread and favorite wine.