Tuesday, May 12, 2009

Fettuccine Romano

12 oz Fettuccine Noodles
1 cup onions chopped
¼ cup margarine
1 can tomato paste
2 cup water
¼ cup romano or parmasaen cheese
½ cup sour cream
¼ cup parsley chopped



Cook fettuccine in boiling, salted water until tender; drain well. Meanwhile, saute onion in butter. Thoroughly blend in tomato paste and water; heat through. Pour over hot cooked fettuccine and toss with romano cheese. Fold in sour cream. Sprinkle with parsley. Makes 4 - 6 servings.

Freezes wonderfully :)

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