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Elbow Parmesani

Yield: 10 -12 serves

Ingredients and directions for this recipe

16 oz Leonardo elbows
1/2 c Zucchini
1/2 c Yellow squash
1 ea Tomato, sliced
1/2 c Grated Parmesan cheese
1 c Half and half
5 tb Butter or margarine
1 pn Ground nutmeg
1 lg Clove of garlic, crushed
1/4 ts Black pepper
1/4 ts Parsley

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.

See also:
Previous recipe Elbow Noodles Casserole
Next recipe Elbow Pasta With Basil, Parsley And Lime

Or try one of these recipes:
Lemon Marmalade
Sweet And Sour Pork Chops #1