#1359 - Mushroom and Broccoli Pasta

(by Shirley McNevich)

2 TBSP butter
3 cups fresh broccoli pieces
3 cups fresh sliced mushrooms
1 chopped onion
1/4 tsp. garlic powder
1 - 10.75oz. can Campbell's condensed cream of mushroom soup
1/3 cup milk
2 TBSP (or more) fresh grated Parmesan cheese
1/4 to 1/2 tsp. black pepper
4 cups cooked fettuccine pasta

Cook and drain pasta according to box directions. In a skillet over medium heat add butter--melt. Add broccoli, mushrooms, chopped onion and garlic powder--stir and cook until almost tender. Add soup, milk, Parmesan cheese and pepper--cook and stir until hot. Serve the mushroom/broccoli sauce over the cooked fettuccine.

#705 - Alfredo Pasta

(by Shirley McNevich)

1 stick butter
2 cups heavy cream
1/8 tsp. garlic powder
1/8 tsp. ground pepper
1 - 12oz. box fettuccine pasta
1/4 cup fresh grated Parmesan cheese

In a saucepan over medium heat melt butter. Add cream, garlic powder, and pepper--stir. Simmer and stir for 10-12 minutes or until it's thick. Cook fettucine pasta according to package directions--drain. Add Parmesan cheese to alfredo sauce and stir just before serving. Place pasta on a serving plate and top with the alfredo sauce. Serve with garlic bread.