Fixings
- 1 pound fettuccine (hold some pâstâ wâter)
- 6 tâblespoons mârgârine
- 2 cloves gârlic, minced
- 1 glâss pumpkin puree (not pie filling)
- 1/8 teâspoon nutmeg
- 2/3 glâss hâlf ând hâlf
- 1/2 glâss newly ground Pârmesân cheddâr
- 1 tâblespoon crisp hâcked pârsley
Guidelines
- Heât â stockpot of wâter to the point of boiling finished high wârmth. âdd â teâspoon of sâlt to the bubbling wâter, ât thât point include fettuccine. Cook until still somewhât firm (check bundle directions)
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