| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pasta |
| 3 |
tb |
Olive oil |
| 10 |
|
Cloves Garlic; cut in thin slice |
| 2 |
c |
Fresh herbs; finely chopped |
| 1/2 |
ts |
Salt |
|
|
Fresh ground black pepper |
| 1 |
c |
Milk or heavy cream; up to 2 |
|
|
Fresh lemon juice; optional |
|
|
Parmesan cheese |
INSTRUCTIONS
Recipe by: Cabbagetown Cafe Cookbook, by Julie Jordan Cook the pasta
according to directions. In a small frying pan heat the olive oil. Add the
garlic and saute until very lightly browned. Remove from the heat. Return
drained pasta to medium heat. Toss in the fried garlic, herbs, salt and
pepper. Add the milk or cream slowly, cooking and tossing the pasta until
the liquid is absorbed. When the milk or cream forms a little sauce around
the pasta, you've added enough. You might want to add a little fresh lemon
juice and salt and pepper to make the flavors stand out . Serve with
freshly grated Parmesan cheese.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 28,
1998
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