Ingredients
4
4 servings
- •6 ounces dry fettuccini pasta
- •1 teaspoon butter
- •1 clove garlic, minced
- •1 tablespoon chopped fresh parsley
- •1 tablespoon chopped fresh basil
- •1 tablespoon chopped fresh marjoram
- •1 tablespoon chopped fresh thyme
- •1 tablespoon butter
- •0.125 teaspoon salt
- •1 pinch ground black pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
- In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.
Nutritional Facts
Per 4 servings
- Calories: 189
- Carbohydrate: 31g
- Fat: 5g
- Fiber: 2g
- Protein: 6g
- Sugar: 1g
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