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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Colorful Veggie Fettuchine Recipe

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This recipe for Colorful Veggie Fettuchine is from Warnecke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c.fresh mushrooms, sliced
1/2 c. chopped onion
2 T. butter
1 c. dry white wine
1/8 tsp. pepper
1 16 oz.can kidney beans
1 c,.fresh snow pea pods
10 oz. cooked fettuchini
3 T. butter (for tossing)
1/2 c. parmesan cheese
1/2 c. fresh parsley
Directions:
Directions:
Saute mushrooms & onions in 2 Tbsp butter. Stir in wine & pepper. Simmer 10 minutes. Add beans, simmer 10 minutes (uncovered). Cook snow peas 1 minute in boiling water,drain. Add mixture to cooked pasta & toss in 3 Tbsp butter. Add cheese and turn all well. Sprinkle more cheese on top and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
My old friend and neighbor Ruth McKisson, a music teacher at John F. Kennedy High School, came over to my house and taught this to me.

 

 

 

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