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From, "To Market, To Market... A Collection of Kentucky Recipes," published in cooperation with your Daily InBox Newsletter.

INGREDIENTS:

  • 1/4 cup butter or margarine (room temperature)
  • 2 Tablespoons dried parsley
  • 1 teaspoon dried basil
  • 8 ounces cream cheese
  • Freshly ground pepper
  • 2/3 cup boiling water
  • 1/4 cup butter or margarine
  • 1 clove garlic, minced
  • 8 ounces fettucine (cooked al dente and drained)
  • 3/4 cup grated Romano cheese

TO PREPARE:

1.  Combine 1/4 cup butter, parsley, and basil in a medium
    bowl.
2.  Blend in cream cheese; season with pepper.
3.  Mix in water; blend thoroughly.
4.  Set bowl in large pan of hot water to keep warm.
5.  Melt remaining butter in large skillet over low heat.
6.  Add garlic and cook 1 to 2 minutes being careful not to
    burn.
7.  Add pasta and toss gently.  Sprinkle with one-half cup
    cheese and toss again.
8.  Transfer to serving platter and spoon sauce over top.
    Sprinkle with remaining cheese and serve immediately.

SERVINGS:  4

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