Poppy Seed Fettuccine
|Hot cooked fettuccine||4 Cup (64 tbs) (8 Ounce Uncooked)|
|Olive oil/Margarine/butter||2 Tablespoon|
|Poppy seed||1⁄4 Teaspoon|
Rinse half of the fettuccine in cold water; drain.
Cover and refrigerate; use within 2 days for Salmon Parmigiana.
Stir olive oil and poppy seed into remaining fettuccine; cover to keep warm.
Preparation Time:5 Minutes
Cook Time:5 Minutes
Ready In:10 Minutes