Recipe - Fettucine Pepperoni

1 pack (9 oz) fresh fettucine;
plain or spinach
One fourth pound Sliced pepperoni; cut into
strips
1 tablespoon Olive oil or butter
2 small Zucchini; minced
One fourth pound White mushrooms; wiped clean
and cut or sliced up
2 Green onions; cut or sliced up
1 cup Half & half*
One fourth cup Grated parmesan or romano
cheese (up to 1/2)
Freshly ground black pepper
to taste

Cook fettucine according to package directions. Drain and keep warm. Toss
with a few drops of olive oil, if desired to prevent sticking.

While pasta is cooking, saute pepperoni until it just begins to crisp.
Drain and set aside. In same skillet, heat olive oil or butter and saute
zucchini and mushrooms 34 minutes. Add green onions and saute another
minute or so. Return pepperoni to the skillet with the vegetables. Add half
& half and simmer 34 minutes or until it begins to reduce a bit. Add
cheese and pepper, if using, and heat through. Toss warm pasta with sauce
and serve with additional grated cheese.

*If the sauce seems like more vegetables than sauce, add more half & half.
I think we ended up using about 1 One half cups.

Posted to EATL Digest by Patricia Williams pie@GOODWILL.ORG on Sep 4,
1997