Recipe: Thanksgiving vegetable fettuccine

The Scottos

6 to 8 servings

INGREDIENTS

• 1 pound fettuccine, cooked according to package directions

• 1 cup olive oil

• 2 tablespoons finely diced garlic

• 1 cup cooked mushrooms

• 1 cup cooked string beans

• 1 cup cooked carrots

• 1/4 cup butter

• 1 cup crumbled goat cheese

• Salt and pepper to taste

DIRECTIONS

1. In a large skillet, sauté garlic over medium to high heat for 2-3 minutes until golden brown. Add mushrooms, string beans and carrots and quickly sauté for about 1 minute.

2. In a large pot of lightly salted boiling water, cook fettuccine, drain and add to sauté pan containing the vegetables, add butter, toss, plate and top with goat cheese. Season with salt and pepper; serve immediately.