Fettuccine Margherita

5.0(8)

This recipe is from Quick Vegetarian Pleasures by Jeanne Lemlin. I have made this a million times and never get tired of it. This is a simple recipe where the result is more than the sum of its parts. I suggest using good quality tomatoes, it really does make a difference here. Don't worry about the red pepper, it's not a spicy dish.

by LonghornMama·published 2004-11-28

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Servings

4 serving(s)

Total time

30 min

prep 15 min

Calories / serving

648 kcal

Ingredients (11)

serves

1 lb fettuccine pastafettuccine
2 tablespoons olive oilolive-oil
2 tablespoons unsalted butterbutter
12 ounces sliced mushroomsmushroom
4 garlic cloves, mincedgarlic
1/4 teaspoon crushed red pepper flakesred-pepper-flakes
1 (28 ounce) can plum tomatoes, drained and choppedtomato
1/4 cup white winewhite-wine
1/2 cup heavy creamheavy-cream
1/2 teaspoon saltsalt
1/3 cup grated parmesan cheeseparmesan

Instructions (8 steps)

01Cook the fettucine according to package directions.
02Drain thoroughly.
03In a large skillet, heat the olive oil and butter over medium-high heat.
04Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.

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