Garlic Parmesan Pasta
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| 2 | teaspoons |
basil
dried, crushed |
*
|
| 2 | teaspoons |
lemon juice
|
|
| 1 ¼ | teaspoons |
garlic powder
with parsley |
|
| ¾ | teaspoon |
seasoned salt
|
|
| 8 | ounces |
pasta, fettuccine
cooked, drained |
|
| 1 ½ | cups |
broccoli florets
cooked, crisp |
|
| 3 | tablespoons |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 1E+1 | ml |
basil
dried, crushed |
*
|
| 1E+1 | ml |
lemon juice
|
|
| 6.3 | ml |
garlic powder
with parsley |
|
| 3.8 | ml |
seasoned salt
|
|
| 231.2 | ml/g |
pasta, fettuccine
cooked, drained |
|
| 355 | ml |
broccoli florets
cooked, crisp |
|
| 45 | ml |
walnuts
chopped |
|
Directions
Melt the margarine in a large skillet and add the basil, lemon juice, garlic powder and seasoned salt, blending well.
Add the fettuccine, broccoli, walnuts, blending well and tossing to coat the fettuccine.
PRESENTATION: Serve with a fresh spinach salad.
