Pasta And Herbed Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dishes, Pasta | 4 | Servings | |
INGREDIENTS
| 12 | oz | Spaghetti, fettuccine or |
| linguine | ||
| 4 | T | Unsalted butter |
| 1 | T | Fresh rosemary, 1t dry |
| minced | ||
| 1 | c | Heavy cream |
| Salt and freshly ground | ||
| black pepper | ||
| Freshly grated nutmeg, to | ||
| taste | ||
| 1/2 | c | Freshly grated Parmesan |
| cheese to taste | ||
| 2 | T | Minced fresh parsley |
INSTRUCTIONS
In a large pot of boiling salted water add the spaghetti and cook until it is al dente. Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6535 Posted to MC-Recipe Digest V1 #484 by 4paws@netrax.net (Shermeyer-Gail) on Feb 12, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 602
Calories From Fat: 473
Total Fat: 53.7g
Cholesterol: 175.2mg
Sodium: 1200.9mg
Potassium: 198.4mg
Carbohydrates: 4.7g
Fiber: <1g
Sugar: <1g
Protein: 26g