this recipe all started after a dinner at an italian restaurant. it evolved and now is in constant rotation. it's great for leftovers, using ham, or chicken. also, toss any veggies in for variety. we really love this recipe with chicken, mushroom and tomato wedges. or with cheese filled tortellini...yum.
- 1/2 cube butter
- 1/2 pint heavy cream
- 3 cloves minced garlic
- pepper to taste
- 1 c finely shredded parmesan cheese (also mix in romano or fontina)
- leftover meats
- chopped asparagus or broccoli
- fettucini noodles
boil noodles.
in large sauce pan, melt butter over med-high heat. add cream once completely melted. let simmer to thicken. shred cheeses, mince garlic and chop veggies while waiting.
as sauce begins to thicken, add garlic, ground pepper and 1/3 c of cheese. stir as you melt down cheese. add meat and soft veggies (such as mushroom, tomato) and another 1/3 c cheese.
add hard veggies to last 2 min of boiling water. drain and empty noodle & greens into sauce. stir to coat, and dish. sprinkle remaining cheese on servings or into last minute of stirring sauce.
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