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
- 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)
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.
 After tossing, add fresh grated Parmesan cheese to top off the dish.
Cooked chicken breast or cooked shrimp may be added if desired.
