Saturday, August 6, 2011


1 pkg (8-oz) fettucini noodles, cooked according to pkg directions
2 tbsp butter
1 pkg (9-oz) frozen French-style green beans, thawed
1 cup cubed red bell pepper
1 small yellow squash, sliced into coins
2 large garlic cloves, minced
1 tsp dried basil
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
3/4 cup milk
1/2 cup grated Parmesan cheese

In a 10-inch skillet, over medium heat, melt butter. When butter is hot, add the green beans, bell pepper, squash, garlic, and basil; cook until veggies are crisp tender. Remove vegetables but keep warm. Stir the soup, milk, and Parmesan cheese into the skillet and cook until blended and heated through. Stir in the hot, drained fettucini until coated.

To serve, place the fettucini on a platter and top with the vegetables.

Yield: 6 servings

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