Garlic Parmesan Pasta

Posted byRoy Lincoln Karp

Ingredients

  • 120ml (1/2 cup) butter
  • 2 tsp. dried basil, crushed
  • 2 tsp. lemon juice
  • 1 1/4 tsp. garlic powder
  • 3/4 tsp. seasoned salt
  • 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)
  • 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)
  • 3 Tbsp. walnuts (chopped )
  • fresh, grated Parmesan cheese

Procedure

  1. Melt the butter in a large skillet.
  2. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
  3. Add the fettuccine, broccoli, walnuts.
  4. Blend well and toss to coat the fettuccine.
  5. After tossing, add fresh grated Parmesan cheese to top off the dish.

This article uses material from the Wikibooks article “Cookbook:Garlic Parmesan Pasta“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.

Published by Roy Lincoln Karp

I've been a stay at home dad since Fall 2014, when my daughter Lucy came home from the Beth Israel NICU in Boston. Before that, I spent over a decade in education in a variety of roles including teacher (history, civics, English), mock trial coach, curriculum writer, and more recently leader of an alternative high school in Lowell, Massachusetts.

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