Garlic Parmesan Pasta
Today we are going to make a Garlic Parmesan Pasta.
In 1966, the Pennsylvania Dutch Noodle Company started marketing their dried “Fettuccine Egg Noodles”, which included a recipe on the package for an Alfredo sauce including cream and Swiss cheese as well Parmesan and butter.
Garlic Parmesan pasta recipe includes lots of butter and Parmesan cheese. It’s a simple recipe that can make in no time. Let’s start today’s recipe.
Garlic Parmesan Pasta
Ingredients
- ½ cup Butter
- 2 tbsp Basil crushed
- 2 tbsp Lemaon juice
- 1¼ tbsp Garlic powder
- ¾ tbsp Seaseond Salt
- 220 g fettuccine or angel hair pasta (cooked and drained)
- 1½ cup broccoli flowerts  (cooked tender-crisp)
- 3 tbsp walnuts crushed
- 1 cup Pamesan Cheese fresh,grated
Instructions
- Melt the butter in a large skillet.
- Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
- Add the fettuccine, broccoli, walnuts, and chicken or shrimp (if desired; see note, below).
- Blend well and toss to coat the fettuccine.
- Â After tossing, add fresh grated Parmesan cheese to top off the dish.
Notes
Cooked chicken breast or cooked shrimp may be added if desired.