Fettuccini Verde |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 pound green noodles | 1/2 cup (1 stick) butter or margarine | 1 can (3 or 4 ounces) sliced mushrooms, drained |
| 1 whole pimiento, drained and chopped | 1/2 cup freshly grated Parmesan cheese | freshly grated black pepper |
| 1 | Cook noodles in a kettle, following label directions; drain; place on large heated serving platter. |
| 2 | While noodles cook, melt butter or margarine in small saucepan; add mushrooms and pimiento, cooking and stirring until piping-hot. |
| 3 | Pour butter mixture over noodles; add grated cheese and pepper; toss lightly until noodles are evenly coated. Serve immediately. |