Wednesday, January 25, 2012


1 pkg (16-oz) mostaccioli, cooked according to pkg directions
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder

Drain the mostaccioli.

In a large pan or Dutch oven heat the cream and butter on low heat; do not boil.   Add the cooked mostaccioli, Parmesan cheese, parsley, and seasonings.  Toss gently to coat.  Serve immediately.

Yield: 6 to 8 servings.

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