Recipe comes from here. And it's true - 20 minutes to bliss.
Ingredients
8 oz pasta (whatever the heck I have in the cupboard, bowtie, ziti, fuscilli?? dump it all in!)
10 Tbsp butter (frozen? fridge? room temp? again! dump it in!)
3 cloves garlic minced, or 1.5 tsp minced from the jar
1 tiny little bit crushed red pepper (when I made it with 1/2 tsp it was too spicy for the kids but perfect for me)
1/2 cup parmesan cheese (I used the grated stuff in the jar and it was GREAT GRATE but the fancy fresh stuff would have made it even better)
salt and pepper to taste (who doesn't love salt? but if you're sensitive to pepper, go easy...)
parsley if you wanna get fancy (nope. we're not fancy)
Instructions
1. Cook the pasta according to package directions, in generously salted water.
2. While the pasta is cooking, put a small saucepan on low/medium heat and melt butter.
3. Add garlic and red pepper, brown the butter while constantly whisking the butter and mixing the pasta so it doesn't clump.
4. Remember the green beans in the fridge, quickly prep them and put in another pan with salted water to steam while the pasta cooks and the butter browns.
5. Once the pasta is done drain it, once the butter is browned but not burned, remove from heat, let the veggies finish cooking.
6. Mix the pasta, butter mixture, cheese, dole out into bowls and add beans on the side to whoever agrees to eat them.
This recipe was a WINNER. Flat out. Only 4 of the Fortier 5 were home tonight but we all loved it. Except the kids didn't take seconds because the red pepper made it too spicy for them. (Seriously people, it wasn't even THAT spicy!!)
This could be served alongside just about any veggie I can think of, and it would go great with chicken, pork chops, whatever. We'll DEFINITELY be having this one again!!
I'm giving it 5 of 5 because if David was home I know he would have loved it :)
2 comments:
We love the way you included you chef comments in the ingredients list. Fast and fool proof substitutions are what makes for a great recipe is what Bampa says. Sounds like a great recipe for the old timers in Hales Corners. We'll have to give it a try soon, with some asparagus. P.S. You sure David could handle the red pepper?
Enjoy, it's a good one. No, I'll have to cut out the pepper if David's going to be home. Maybe I'll use bacon bits instead of pepper, can't go wrong with bacon, right?
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