Cookbook:Garlic Parmesan Pasta
| Garlic Parmesan Pasta | |
|---|---|
| Category | Pasta recipes |
| Servings | 4 |
| Time | 20 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Pasta Recipes
Ingredients
[edit | edit source]- 120 ml (½ cup) butter
- 2 tsp crushed dried basil
- 2 tsp lemon juice
- 1 ¼ tsp garlic powder
- ¾ tsp seasoned salt
- 220 g (8 oz) fettuccine or angel hair pasta, cooked and drained
- 360 ml (1 ½ cups) broccoli florets, cooked tender-crisp
- 3 Tbsp walnuts, chopped
- Fresh, grated Parmesan cheese
Procedure
[edit | edit source]- Melt the butter in a large skillet. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
- Add the fettuccine, broccoli, and walnuts. Blend well and toss to coat the fettuccine.
- After tossing, add fresh grated Parmesan cheese to top off the dish.
Notes, tips, and variations
[edit | edit source]- Cooked chicken breast or cooked shrimp may be added along with the pasta if desired.