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Fettuccine with Garlic Herb Butter (low fat) rec.food.recipes/Linda/Tennesses (2002) Makes 4 servings
"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. "
6 ounces dry fettuccini pasta 1 teaspoon butter 1 clove garlic, minced 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh marjoram (optional) 1 tablespoon chopped fresh thyme (optional) 1 tablespoon butter 1/8 teaspoon salt 1 pinch ground black pepper
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.
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