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Pasta with Butter and Herb Sauce

What you need: 

pasta to make 2 servings, any kind
4 tablespoons margarine
1 tablespoon dry rosemary
1 tablespoon dry oregano
1 tablespoon dry basil
1 tablespoon dry dill weed
3-4 cloves garlic, minced

What you do: 

Cook pasta according to box.
While pasta is cooking, melt margarine in small sauce pan. Add garlic and herbs. Cooks for 2-3 minutes. Or, you can combine everything in a microwave safe bowl and cook for 30 seconds, or until margarine is melted.
Drain pasta and put in a serving dish. Pour on butter sauce, and mix until pasta is evenly covered.
**Depending on the pasta you use, and the amount it makes, you might need to make more or less of the sauce.**

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

I added a little more to this recipe.. Fry up some mixed vegetables (I used shredded carrots, celery, chives and peppers) with some chopped garlic. Add some fresh ginger to the sauce mix. Combine everything together, let it cool down in the fridge, top with some chopped almonds and you've got a delicious cold pasta salad.

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I took the amounts for the herbs down to a half-teaspoon and even that was too intense and too gritty for my tastes. Even adding button mushrooms  and grinding the rosemary couldn't save it.

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I changed the quantities from 1 Tablespoon to 1 Teaspoon as it seemed like too much herb. It was really tasty, but a little "leafy" from the Rosemarry needles. I would use powdered Rosemary if I made it again and stick with the smaller quantities of herbs.

I probably meant to put Teaspoon, sorry about that. Thank you for letting me know how you used it, I might try the powered rosemary, that's a good idea.

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I changed the quantities from 1 Tablespoon to 1 Teaspoon as it seemed like too much herb. It was really tasty, but a little "leafy" from the Rosemarry needles. I would use powdered Rosemary if I made it again and stick with the smaller quantities of herbs.

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