4 ounces dried or 8 ounces fresh plain fettuccine
4 ounces dried or 8 ounces fresh spinach fettuccine
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.
- per Serving
- Makes 6 side-dish servings
- Fat. Total
- % Cal. from Fat