Recipe - Hay And Straw Fettuccine

3 Cloves garlic; minced
One half cup Melted butter
2 Sweet red peppers cut in
julienne strips
1 pound Fresh mushrooms
One half cup Beef broth
Three fourths cup Whipping cream
One half teaspoon Salt
3 qt Water
8 ounce Uncooked fresh fettuccine
8 ounce Uncooked fresh spinach
fettuccine
Freshly grated Parmesan
cheese

Saute garlic in melted butter in a large skillet until tender. Add pepper
strips and cut or sliced up mushrooms, and saute until tender. Stir in beef broth,
reduce heat, and simmer, uncovered, 20 minutes. Stir in whipping cream;
simmer 10 minutes or until mixture is slightly thickened, stirring
occasionally. Stir in salt. Remove from heat and set sauce aside. Bring
water to a boil in a large Dutch oven. Add fettuccine and return water to a
boil. Boil 3 to 4 minutes or until fettuccine is tender, drain well. Place
fettuccine on a large serving platter. Pour sauce over fettuccine, tossing
gently to combine. Sprinkle with freshly grated Parmesan cheese.

Recipe by: Tootie's Special Recipe Collection

Posted to TNT Recipes Digest, Vol 01, Nr 927 by LVFG53A@prodigy.com (MRS
IRA M DENNIS) on Jan 10, 1998