Course: Main Courses - Pasta & RIce, Main Courses - Vegetarian
Cuisine: Italian
Ingredients
2TablespoonsOlive or Salad Oil
1CloveGarlicMinced or Pressed
1Small Green PepperSeeded & Chopped
4Green OnionsIncluding Tops, Thinly Sliced
3Medium TomatoesPeeled, Seeded & Chopped
1/4CupParsleyChopped
10OuncesFettuccine
3QuartsWaterBoiling
1/4CupButter or Margarine
2/3CupWhipping Cream
Salt & Pepper To Taste
Freshly Grated Parmesan Cheese
Instructions
Heat oil in a 10 to 12-inch frying pan on medium-high heat. Add garlic and green pepper. Cook, stirring occasionally, until pepper is limp. Add onions and stir 1 to 2 minutes longer. Mix in tomatoes and parsley. Cook until tomatoes are heated through. Keep warm, on lowest heat, uncovered.
As vegetables are cooking, cook the fettuccine in boiling water in a 5 to 6 quart pan on high heat just until tender to bite, about 2 minutes. Pour pasta into a colander and drain well.
At once, return kettle to high heat; add butter and cream. Boil until butter melts. Remove kettle from heat and add pasta and vegetables. Mix, lifting with fork, to blend. Season with salt and pepper. Pour onto warm serving platter and sprinkle generously with Parmesan cheese.