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Linguini

 

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1 lb Linguini cook as

Directed 1/2 c Heavy Cream or half and

Half 2 tb Butter Or Margarine

Salt And Pepper to taste Zucchini Cauliflower Parmesan (Optional) 2 sm Zucchini Squash thinly

Sliced 1/2 lg Head Cauliflower-broken in

-flowerets 2 tb Chicken Broth or water

1/2 ts Salt

1/4 ts Pepper

1/4 c Grated Parmesan Cheese or

To taste Drain linguini well and return to cooking pan. Add cream and butter and stir until melted and hot. Season with salt and pepper. If desired, add zucchini-cauliflower parmesan to mix. An extra measure of cream and/or Parmesan is delicious here. Zucchini-Cauliflower Parmesan: Place zucchini slices and cauliflower in a 2 quart casserole. Add chicken broth, salt and pepper. Cover and microwave at high 8 minutes or until desired tenderness, stirring once. Sprinkle with parmesan and toss to mix. Add a little more cheese and/or cream if desired.

Recipe By : Bill Bonderstain

 

Linguini With White Clam Sauce Recipe | SparkRecipesLinguini with White Clam Sauce Recipe : Rachael Ray : Food NetworkPhoto & Video Gallery Danny's Justa PastaBusy in Brooklyn » Blog Archive » Linguini Lasagna

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