16 ounces dry fettuccine pasta
2 cup heavy whipping cream
4 tablespoons butter
2 ounce tomato sauce
1 teaspoon minced garlic
1 cup broccoli florets
1/2 cup fresh sliced mushrooms
salt to taste
ground black pepper to taste
4 tablespoons grated Parmesan cheese
Cook fettuccine in a large pot of boiling salted water
until "almost" done. Drain, and return noodles to pot.
Stir cream, butter or margarine, tomato sauce, garlic,
and broccoli into the noodles. Simmer until noodles are
done. Stir in sliced mushrooms, and remove from heat.
Sprinkle with Parmesan cheese, and season with salt andpepper to taste.