Tuesday, March 31, 2009

Garlic Parmesan Pasta

1/2 cup butter
2 tsp. dried basil, crushed
2 tsp. lemon juice
1 1/4 tsp. garlic powder
3/4 tsp. seasoned salt
8 oz. fettuccine or angel hair pasta (cooked and drained)
1 1/2 cups broccoli floweretts (cooked tender-crisp)
3 Tbsp. walnuts (chopped)
fresh, grated Parmesan cheese

Procedure
Melt the butter in a large skillet. Add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts, and chicken or shrimp (if desired; see note, below). Blend well and toss to coat the fettuccine. After tossing, add fresh grated Parmesan cheese to top off the dish.

Notes, tips, and variations
Cooked chicken breast or cooked shrimp may be added if desired

From- "http://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta"

We made this in my chefs class, and it's good! The name of the recipe is very misleading, though. There is so much basil in it that you can't taste much garlic, and the parmesan just goes on top. I plan to add less basil next time I make it, because I really do want the garlic flavor to be there.

2 comments:

  1. You might try it with fresh basil. Fresh basil has a much subtler taste than dried. Sounds good, though!

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  2. this sounds DEEEEE-licious!!!

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