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10 November 2006

I am still so stuffed from supper, I can't think straight. I made a delicious ranch-style primavera and garlic bread. It turned out even better than I expected.

Ranch-style Primavera
from Southern Living

10 ounces dried fettucine, uncooked
2 cups fresh broccoli florets
1½ cups thinly sliced carrots
1 (16-oz) bottle Ranch-style dressing
1 (6-oz) package frozen snow pea pods, thawed
1 tablespoon freshly ground pepper
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Cook pasta according to package directions, addin broccoli and carrot slices during last 5 minutes of cooking time. Drain.

Warm salad dressing in a large skillet over medium heat. Add pasta mixture, snow peas, and pepper to skillet; toss to coat. Remove from heat; sprinkle with cheese and parsley. Serve immediately. Yield: 8 servings

Wish I'd remembered to take pictures before serving it up. It looked as good as it tasted. Maybe next time.

Y'all have a JESUS-filled day! ^i^

1 comment:

Floridacracker said...

That sounds simple and good.
That's a good guy recipe ... as soon as you convince them that it's okay to skip the meat once in a while.