Fettuccine With Garlic, Parsley, & Parmesan
December 03, 2015
"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."
- 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
Bring a large pot of salted water to a boil.
Add the fettuccine, and cook until the pasta is al dente, 6 to 8 minutes.
When the pasta is cooked, rinse it in cold water, drain well, and reserve.
While the pasta is cooking, heat the olive oil over medium heat in a large nonstick saute pan.
Add the garlic cloves and saute them very gently, turning often for 4 minutes, until light golden brown and softened.
Remove the garlic cloves from the pan, and reserve.
Add the drained pasta to the pan, and saute over medium heat for 2 minutes, until warmed through.
Add the browned garlic cloves, Parmesan cheese, parsley, lemon pepper, and seasoning salt, and toss the pasta well to combine.
Tips & Variations
No special items needed.