"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Garlic Parmesan Pasta Recipe

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This recipe for Garlic Parmesan Pasta, by , is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Arene Wagner
Added: Monday, June 23, 2008


1/2 c. butter
2 tsp. dried basil, crushed
2 tsp. lemon juice
1 1/4 tsp. garlic powder
3/4 tsp. seasoned salt
8 oz. fettuccine or angel hair pasta (cooked)
1 1/2 c. broccoli, cooked tender crisp
3 tbsp. walnuts, chopped
fresh, grated Parmesan cheese
optional, seasoned, cooked chicken or shrimp

Melt the butter in a large skillet. Add the basil, lemon juice, garlic powder and seasoned salt; blending well.

Add the fettuccine, broccoli, walnuts, and chicken or shrimp, if desired. Blend well and toss to coat the fettuccine. After tossing, add fresh, grated Parmesan cheese to top off the dish.




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