Elbow parmesani

10 -12 serves

Ingredients

Quantity Ingredient
16 ounces Leonardo elbows
½ cup Zucchini
½ cup Yellow squash
1 each Tomato, sliced
½ cup Grated Parmesan cheese
1 cup Half and half
5 tablespoons Butter or margarine
1 pinch Ground nutmeg
1 large Clove of garlic, crushed
¼ teaspoon Black pepper
¼ teaspoon Parsley

Directions

Cook Leonardo elbows according to directions. Steam vegetables. Bring half-and-half to a boil in a 12-16 inch skillet. Reduce heat and simmer for 5 minutes stirring constantly. Remove from heat. Add warm elbows and vegetables to half-and-half in the skillet. Toss well, then add butter or margarine, seasoning, and Parmesan cheese.

Toss again and serve hot. Makes 10-12 servings.

Recipe from: Leonardo Elbow Macaroni box.

Submitted By IRIS GRAYSON On 07-06-95

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