Fettuccine With Garlic, Parsley, & Parmesan
Recipe: #21977
December 03, 2015
Categories: Side Dishes, Cheese, Parmesan, Fettuccine, Garlic Italian, Vegetarian, Kosher Dairy, more
"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."
Ingredients
Nutritional
- Serving Size: 1 (99.1 g)
- Calories 374.1
- Total Fat - 11.5 g
- Saturated Fat - 2 g
- Cholesterol - 2.6 mg
- Sodium - 232.9 mg
- Total Carbohydrate - 62.5 g
- Dietary Fiber - 8.6 g
- Sugars - 0.1 g
- Protein - 7.4 g
- Calcium - 60.2 mg
- Iron - 1 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring a large pot of salted water to a boil.
Step 2
Add the fettuccine, and cook until the pasta is al dente, 6 to 8 minutes.
Step 3
When the pasta is cooked, rinse it in cold water, drain well, and reserve.
Step 4
While the pasta is cooking, heat the olive oil over medium heat in a large nonstick saute pan.
Step 5
Add the garlic cloves and saute them very gently, turning often for 4 minutes, until light golden brown and softened.
Step 6
Remove the garlic cloves from the pan, and reserve.
Step 7
Add the drained pasta to the pan, and saute over medium heat for 2 minutes, until warmed through.
Step 8
Add the browned garlic cloves, Parmesan cheese, parsley, lemon pepper, and seasoning salt, and toss the pasta well to combine.
Tips
No special items needed.