WEEK NINE: RECIPES FOR DAYS WHEN YOU NEED SOMETHING QUICK AND EASY THAT FILLS EMPTY STOMACHS BUT STILL LOOKS GOOD ON THE TABLE AND HAS THEM COMING BACK FOR MORE.
1 lb. fettuccini noodles
4 OZ. butter
2 tsp. salt
3 Tbsp. basil
1 tsp. garlic powder
2 lbs or 1 qt. tomatoes (fresh peeled or canned)
½ C. Parmesan cheese (I used more than this because I like lots of cheese)
1 C. heavy cream
1. Cook pasta to al dente or about 9 minutes
2. Meanwhile, melt butter in large pan. Add the basil and salt.
3. Drain pasta and add to melted butter. Add cheese and tomatoes
4. Add cream and cook 2 to 3 minutes. Make sure it is piping hot when you bring it to the table. Serves 5-6.
The chopped tomatoes:
The butter, cream, basil, parmesan. Don't foret the garlic powder or you can use 1 tsp. minced garlic if you prefer.
Stirring the tomatoes into the cooked noodles that have had the other ingredients already added.
Top it with additional grated Parmesan cheese and a little parsley, if desired. Enjoy!
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