Creamy Parmesan Sauce
Source of Recipe
CD Kitchen
List of Ingredients
1/3 cup half-and-half or heavy/whipping cream
2 tablespoons butter or margarine
4 ounces dried or 8 ounces fresh tomato, herb, or plain fettuccine
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1 small clove garlic, minced
1 tablespoon snipped fresh basil or snipped fresh parsley (optional)
Coarsely ground black pepper (optional)
Recipe
Allow half-and-half or cream and margarine or butter to come to room
temperature (about 30-40 minutes).
In a large saucepan or pasta pot bring 3 quarts water to boiling.
Add pasta. Reduce heat slightly. Boil, uncovered for 8-10 minutes
for dried pasta or 1 1/2 - 2 minutes for fresh pasta, or until al
dente', stirring occasionally. (Or cook according to package
directions)
Immediately drain pasta.
Return pasta to the warm pan. Add Parmesan cheese, half-and-
half/cream, butter/margarine, salt, and garlic. Toss gently until
pasta is well coated. Transfer to a warm serving dish.
If desired, sprinkle with basil or parsley and pepper.
Serve immediately.
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