FETTUCCINE WITH GARLIC HERB BUTTER
This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired.
Provided by Jan
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
- In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 31.4 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 103.4 mg, Sugar 1.4 g
FETTUCCINE WITH PARSLEY BUTTER IN PRESSURE COOKER
A personal favorite to save the air conditioning in hot weather. I love my Cook's Essentials 6-quart electric pressure cooker! From Toula Patsalis's "The Pressure Cooker Cookbook". Pasta can be cooked in the pressure cooker just until tender to the bite if cooking times are followed correctly. Short egg noodles may be substituted in this delicate cream dish.
Provided by KateL
Categories Greek
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a pressure cooker, heat oil. Stir fettucine into hot oil.
- Add broth, salt, pepper, and savory. Secure lid.
- Over high heat, develop steam to HIGH PRESSURE. Reduce heat to maintain pressure and cook 8 minutes. Release pressure according to manufacturer's directions. Remove lid.
- Drain fettucine through a colander and return to cooker.
- Add butter and parsley, mixing gently until fettuccine is well coated.
- Pour into a serving bowl. Sprinkle with cheese.
- Makes 6 servings.
Nutrition Facts : Calories 237.7, Fat 13.8, SaturatedFat 5.8, Cholesterol 48, Sodium 839.8, Carbohydrate 21.5, Fiber 0.2, Sugar 0.4, Protein 6.9
FETTUCCINE WITH WALNUTS AND PARSLEY
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings, serving size 2 1/2 cups
Number Of Ingredients 10
Steps:
- Cook the pasta al dente according to package directions, then drain in a colander.
- Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
- In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
- Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
- Good source of: Folate, Copper, Magnesium, Calcium
Nutrition Facts : Calories 617 calorie, Fat 31 grams, SaturatedFat 4.5 grams, Cholesterol 1 milligrams, Sodium 409 milligrams, Carbohydrate 69 grams, Fiber 9.5 grams, Protein 16 grams, Sugar 4 grams
SPAGHETTI WITH PARSLEY BUTTER SAUCE
Make and share this Spaghetti With Parsley Butter Sauce recipe from Food.com.
Provided by dicentra
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook spaghetti in plenty of boiling salted water. Drain.
- Melt butter. Stir in garlic and saute for 1 minute.
- Toss spaghetti with garlic butter and parsley.
Nutrition Facts : Calories 472.4, Fat 18.6, SaturatedFat 11.2, Cholesterol 45.8, Sodium 129.2, Carbohydrate 64.3, Fiber 2.9, Sugar 1.6, Protein 11.5
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