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Fettuccine


2 cups sour cream
3/4 cup Parmesan cheese
1/4 cup dry vermouth
1 tablespoon flour
1 tablespoon lemon juice
2 cloves garlic, pressed
2 teaspoons oregano
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 cup butter
3/4 pound spinach fettuccine

Serving Size : 4

Combine and thoroughly blend first nine ingredients in a medium bowl. Salt and pepper to taste. Melt butter in medium sauce pan over low heat. Stir in sour cream mixture and simmer 20 minutes. Combine sauce and cooked noodles and toss thoroughly. Serve immediately.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.