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
This is a file photo.
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