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.