3 cups sliced mushrooms (8 oz)
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
1/4 cup olive oil
3 Tbs freshly grated Parmesan cheese
2 tsp chopped fresh rosemary leaves
1/2 tsp freshly ground black pepper
1/4 tsp salt
1 clove garlic, crushed
1) Cook and drain fettuccine as directed on the package.
2) Rinse with cold water; drain.
3) Toss fettuccine and remaining ingredients.
Review: Mike made me dinner for the 2nd night in a row, since I picked easy recipes, he's home all week from classes, and I'm doing some SERIOUS cooking for Thanksgiving. Of course, I didn't realize how easy this one was, until I began typing the recipe out. Lucky duck. This was super yummy, though. And I bet it will be wonderful eaten cold tomorrow.
Made again on 12/15/2010, but using rotini because Dreamfield's doesn't make a fettuccine. The rotini actually worked better, as the mushrooms and pasta could easily be forked together.
No comments:
Post a Comment