Pasta Alfredo

• 6 Tbl. Margarine                                      1 1/3 cup Fresh Parmesan Cheese
• 1 3/4 cups Whipping Cream                        Small head of Cauliflower (steamed)
• 16 oz. Rigatoni Pasta                                 Carton of Mushrooms

In a wide frying pan over high heat, melt margarine, until lightly browned. Add ½ cup of cream and boil rapidly until large shiny bubbles form, stir occasionally season with 1/2 tsp nutmeg, 1 tsp salt and pepper. (You can make this part of the sauce earlier in the day, then reheat.)  In another wide frying pan over medium heat, melt enough butter necessary to sauté mushrooms until tender.  Steam cauliflower.  Prepare Egg Noodles according to package instructions.

Add noodles to the sauce,  toss vigorously, and pour in the Parmesan cheese and the remaining cream. The noodles should be kept moist but not too much liquid. Add mushrooms and cauliflower to cream sauce and return to medium heat.