Does anyone know any good and simple oil based pasta sauces? Or maybe butter based?!
Yummy!
Answers: Very simple: saute chopped garlic (at least 2-3 cloves, but more if you like) in olive oil. Season w/ salt & pepper to taste. Toss with pasta, top w/ grated parmesan cheese.
Yummy!
I just saute julienne red & green bell peppers, some onions (maybe some julienne zucchini)... mushrooms, if you like ... in olive oil and garlic and toss with the pasta. Add some fresh chopped oregano & basil and top with Parmesan cheese....
This is one of my favorites.
Place a pan on med heat and melt butter keep it on the heat until it starts to brown a bit and start to smell nutty. Pour over pasta and toss on a bit of Parmesan cheese then serve.
Creamy Fettuccini Alfredo
1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
? cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
? cup butter or margarine (I use I Can’t Believe It’s Not Butter Light)
? cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
Serving Suggestions:
I serve this with chicken Parmesan, salad, and garlic bread.