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A Half Stick of Butter Makes the Pasta Go Down

Posted by on February 4 2010 in Cheese, Recipe, Veggie

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DC has been pummeled with snow this season and it’s not stopping. In fact, we’re supposed to get hit this Friday and again on Tuesday. Like the good weather tracker that he is, 80 went to the store days before casual weather watchers panic for milk and bread and eggs.

Unlike me, he came home with hardly any fresh produce (although to his credit, they didn’t  have my requests: brussels sprouts and winter squash and he’s not known to go off script). When I got home from the DC Food Blogger Happy Hour (DC is so dorky!) he showed off his new items, especially his Ken’s Lite Caesar dressing. But I scanned for our pending dinner, particularly noting the four sticks of butter.

And even though I dined on noodles for lunch with Tim, I couldn’t resist the ease of a quick pasta dish for dinner.

Butter Parsley Pasta

Place just enough butter in a pan to sautee chopped garlic and a shallot. Add in cooked whole wheat angel hair pasta (I didn’t drain the pasta, instead scooping the noodles directly into the pan, with pasta water still clinging to the strands), mix in about half a stick of butter, fresh parsley, red pepper flakes, coarse sea salt and freshly ground pepper. Grate parm cheese until your arm hurts. Mix. Plate with extra butter, cheese and salt.

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3 Responses leave one →
  1. dad gansie permalink
    February 4, 2010

    gansie
    not so plain but pretty effin easy too looks good
    how come ya didn’t add any winter (of course politically seasonable correct) squash or sprouts to it???

    hope snow ain’t toooo bad….thought bro , mom and dad gansie like to sleed,,it was fun to try a newn place last big snow….mom is a good shovler too

  2. Nee Nee permalink
    February 4, 2010

    The need for quick pasta night happens more often than it should. Ahhh…life.

    I was perusing Smitten Kitchen the other day when I saw a recipe that is allegedly making its way around the interblogs – simple tomato sauce and pasta. Really simple. A lg can of san marzanos, 1 onion cut in half, and 5 tablespoons of butter. Simmer the ingredients in a saucepan for 45 minutes. You can stir and crush the tomatoes against the side of the pan, but that’s it (besides salt to taste.) It said to throw away the onion, as it’s purpose in the dish is to infuse with it’s juices. The butter gives it some yummy richness. It totally fits in with my 2010 M-O, *less is more.*

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