Fettuccine With Herb Butter Recipes

GARLIC-BUTTERED PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over medium-low heat until mixture is fragrant, 4-5 minutes; remove from heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.

FETTUCCINE WITH GARLIC HERB BUTTER

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

FETTUCCINE WITH HERB BUTTER

Steps:

• Cook the pasta as directed on package. Drain well and keep warm. Meanwhile, melt the butter in a saucepan over medium heat. Stir in the basil, parsley, garlic, lemon juice, salt and pepper. Cook, stirring occasionally, until the herbs start to wilt a little. Place the cooked fettuccine in a large bowl. Pour the herb-butter sauce over the hot pasta and toss to coat thoroughly. Sprinkle individual servings with grated Parmesan.

PASTA WITH HERB BUTTER

Steps:

• Cook linguine according to package directions and then drain.
• Melt butter in large Pyrex measuring cup and blend in remaining ingredients except cheese.
• Place pasta and butter back into saucepan used to cook the pasta in.
• Cook pasta for two minutes until reheated; stir constantly.
• Put cooked pasta into serving bowl topped with Parmesan cheese.

HERB BUTTER

Steps:

• In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.

GARLIC BUTTER PASTA WITH FRESH HERBS & CHICKPEAS

Steps:

• Bring a large pot of salted water to a boil.
• Add the pasta and cook it according to the package directions.
• Drain the pasta into a colander and return it to the pot. Toss it with a dash of olive oil. Set it aside.
• Place a large skillet over medium low heat and add the butter. Let the butter melt.
• Once the butter has melted, give it a few seconds to heat up and add the garlic.
• Cook the garlic, stirring frequently, for about 1 minute, until very fragrant,
• Add the salt, parsley, chives, thyme and red pepper flakes. Stir everything and cook it for about 30 seconds, until the herbs just start to wilt.
• Raise the heat to medium and add the pasta, chickpeas, lemon juice and zest.
• Toss everything to coat the pasta with the herbs and butter, and cook it for about 1 minute, just until heated throughout.
• Remove the skillet from the burner and season the pasta with additional salt, if desired, and black pepper to taste.
• Divide onto plates and serve with vegan Parmesan cheese, if desired.

ANGEL HAIR PASTA WITH BROCCOLI AND HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl.
• Bring large pot of salted water to boil. Add 2 teaspoons olive oil. Add pasta and cook until almost tender, about 3 minutes. Add broccoli and boil until pasta is tender but still firm to bite and broccoli is crisp-tender, about 1 minute longer. Drain pasta and broccoli; transfer to large serving bowl. Add herb butter and toss well to coat. Season to taste with salt and pepper. Serve, passing Parmesan cheese separately if desired.

FETTUCCINE WITH HERBS, BUTTER AND CREAM

Steps:

• Bring 2 quarts water to a boil with 1 tablespoon salt. Meanwhile, in a saucepan place the heavy cream and butter. Simmer over low heat for a minute or until slightly reduced and then season with salt and pepper. Keep warm over low heat. To the pot of boiling water, add the fettuccine, and bring water back to a boil. If pasta has just been made, cook for a few seconds after water returns to a boil, other wise cook until just slightly firmer than al dente, about 3 to 4 minutes. Drain fettuccine and add it to the cream sauce. Toss fettucine coating them with cream sauce. Add fresh herbs, salt, pepper and toss again, still over low heat, until sauce has thickened and fettuccine is well coated. Serve immediately.

FETTUCCINE WITH BUTTER AND PARMESAN

Steps:

• Boil fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup pasta water, then drain pasta in a colander and transfer to a heated large serving bowl. Immediately toss with butter and reserved pasta water until butter is melted. Add cheese and toss to coat. Grind pepper on top before serving.

FETTUCCINE WITH GARLIC HERB BUTTER

Steps:

• In a large saucepan, cook fettuccine to desired texture according to package. Drain and return to saucepan. Meanwhile, in a small saucepan, melt 1 tsp butter over medium head. Add garlic and cook until garlic begins to brown. In a small bowl, combine herbs, 1 tbs butter, salt, pepper, and garlic and mix well. Add to fettuccine and toss to coat.

FETTUCCINE WITH GARLIC-HERB BUTTER

Steps:

• 1. In large saucepan, cook fettuccine to desired doneness as directed on package. Drain return to saucepan.2. Meanwhile, in small saucepan, melt 1 teaspoon butter over medium heat. Add garlic cook 30 to 60 seconds or until garlic begins to turn golden brown.3. In small bowl, combine herbs, 1 tablespoon butter, salt, pepper and cooked garlic mix well. Add to fettuccine toss to coat.Nutrition Information Per Serving: Serving Size: 3/4 Cup * Calories: 200 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 3 g 15% * Cholesterol: 50 mg 17% * Sodium: 180 mg 8% * Total Carbohydrate: 31 g 10% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 6 g * Vitamin A: 6% * Vitamin C: 2% * Calcium: 2% * Iron: 15% * Dietary Exchanges: 2 Starch, 1 Fat or 2 Carbohydrate, 1 FatSee Cook's Note: Cooking Pasta