"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
8 oz. uncooked fettuccine 2 T. butter or margarine 1 c. broccoli florettes 1 c. sliced fresh mushrooms 1 c. carrots ½ c. chopped onion ½ tsp. garlic 1 T. chopped fresh basil leaves ½ tsp. salt ¼ tsp. ground pepper 1 c. shredded mozzarella cheese
Cook fettuccine. Rinse with hot water, drain. Meanwhile, melt butter; add broccoli, mushrooms, carrots, onion and garlic. Cook over medium heat, stirring occasionally, until veggies are crisply tender. Stir in basil, salt and pepper. Add fettuccine and cheese. Continue cooking, stirring occasionally until cheese is melted.
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