I really love the recipes found in the Skinny Italian cookbook. They are so easy and delicious. This pasta recipe is almost too easy to believe it tastes as good as it does.
Ingredients
3 tbsp olive oil
2 tbsp unsalted butter, room temperature
1 lb fettuccine
1/4 tsp salt
1/4 tsp black pepper
Large pinch of fresh parsley, minced
1/2 c freshly grated Parmigiano-Reggiano (aged 24 months is best)
Directions
Bring a large pot of lightly salted water to boil over high heat. Meanwhile, heat the oil & butter together in a large saucepan over medium heat until butter is melted. Remove from heat. Add the fettuccine to the water & cook according to the package directions until cooked al dente. Drain & reserve 1/4 cup of the pasta water. Transfer the fettuccine to the saucepan with the butter mixture. Add the salt, pepper & parsley. Return the saucepan to low heat. Toss, adding enough of the pasta water to make a glossy sauce that isn't watery or gluey. Remove from heat, sprinkle with the cheese & serve immediately.
Recipe courtesy: Skinny Italian by Teresa Giudice
Ingredients
3 tbsp olive oil
2 tbsp unsalted butter, room temperature
1 lb fettuccine
1/4 tsp salt
1/4 tsp black pepper
Large pinch of fresh parsley, minced
1/2 c freshly grated Parmigiano-Reggiano (aged 24 months is best)
Directions
Bring a large pot of lightly salted water to boil over high heat. Meanwhile, heat the oil & butter together in a large saucepan over medium heat until butter is melted. Remove from heat. Add the fettuccine to the water & cook according to the package directions until cooked al dente. Drain & reserve 1/4 cup of the pasta water. Transfer the fettuccine to the saucepan with the butter mixture. Add the salt, pepper & parsley. Return the saucepan to low heat. Toss, adding enough of the pasta water to make a glossy sauce that isn't watery or gluey. Remove from heat, sprinkle with the cheese & serve immediately.
Recipe courtesy: Skinny Italian by Teresa Giudice
No comments:
Post a Comment