Fettuccine with Garlic Herb Butter recipe

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Ingredients

6 ounces dry fettuccini pasta
1 teaspoon butter
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh thyme
1 tablespoon butter
⅛ teaspoon salt
1 pinch ground black pepper

Nutrition Info

188.8 calories
carbohydrate: 31.4 g
cholesterol: 10.3 mg
fat: 4.9 g
fiber: 1.6 g
protein: 5.8 g
saturatedFat: 2.7 g
servingSize: -
sodium: 103.4 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired.

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