Garlic Parmesan Pasta
Source and licence
"Garlic Parmesan Pasta" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta, revision 4523458), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Garlic_Parmesan_Pasta&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523458
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 120 ml (½ cup) butter
- 2 tsp crushed dried basil
- 2 tsp lemon juice
- 1 ¼ tsp garlic powder
- ¾ tsp seasoned salt
- 220 g (8 oz) fettuccine or angel hair pasta, cooked and drained
- 360 ml (1 ½ cups) broccoli florets, cooked tender-crisp
- 3 Tbsp walnuts, chopped
- Fresh, grated Parmesan cheese
Method
- Melt the butter in a large skillet. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
- Add the fettuccine, broccoli, and walnuts. Blend well and toss to coat the fettuccine.
- After tossing, add fresh grated Parmesan cheese to top off the dish.