Add some ripe vine red tomatoes to this dish.
Garlic
Parmesan Pasta
by, Gina Meyers
A Dish With Robust
Flavor, quick and convenient.
½ cup of butter
2 tablespoons of
Extra Virgin Olive Oil
2 teaspoons of dried
basil, or fresh basil, crushed
2 teaspoons of lemon
juice
1 garlic clove,
minced
8 ounces of
fettuccine, cooked and drained.
1 ½ cups of broccoli flowerettes,
cooked until tender-crisp
½ cup of fresh Parmesan
or Romano cheese
Directions: In a large skillet, drizzle olive oil and
melt butter. Add basil, garlic, lemon juice and blend well. Add cooked
fettuccine, broccoli (already cooked tender-crisp), and fresh Parmesan or
Romano Cheese; toss to coat.
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