Fettuccine With Garlic, Parsley, and Parmesan |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is out of my Whole foods market cookbook For extra flavor and protein, try adding grilled or sauteed shrimp or bite-size pieces of grilled or sauteed chicken breast, tofu, or small chunks of smoked mozzarella to the final pasta toss. Based on 2Bleu's review I have made a few changes. Ingredients:
1 lb fettuccine |
1/4 cup olive oil |
12 garlic cloves |
1/4 cup parmesan cheese, grated |
1/4 cup fresh parsley, minced |
1 teaspoon lemon pepper |
1/2-3/4 teaspoon seasoning salt |
Directions:
1. Bring a large pot of salted water to a boil.
2. Add the fettuccine, and cook until the pasta is al dente, 6 to 8 minutes.
3. When the pasta is cooked, rinse it in cold water, drain well, and reserve.
4. While the pasta is cooking, heat the olive oil over medium heat in a large nonstick saute pan.
5. Add the garlic cloves and saute them very gently, turning often for 4 minutes, until light golden brown and softened.
6. Remove the garlic cloves from the pan, and reserve.
7. Add the drained pasta to the pan, and saute over medium heat for 2 minutes, until warmed through.
8. Add the browned garlic cloves, Parmesan cheese, parsley, lemon pepper, and seasoning salt, and toss the pasta well to combine.
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