1/2 cup (115 g) 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 and drained)
1 1/2 cups broccoli floweretts (cooked tender crisp)
3 Tbsp. walnuts (chopped
fresh, grated parmesan cheese
optional: seasoned, cooked chicken breast or cooked shrimp
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 and drained)
1 1/2 cups broccoli floweretts (cooked tender crisp)
3 Tbsp. walnuts (chopped
fresh, grated parmesan cheese
optional: seasoned, cooked chicken breast or cooked shrimp
method
1. Melt the butter in a large skillet.
2. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
3. Add the fettuccine, broccoli, walnuts, and chicken or shrimp (if desired).
4. Blend well and toss to coat the fettuccine.
5. After tossing, add fresh, grated parmesan cheese to top off the dish.
2. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
3. Add the fettuccine, broccoli, walnuts, and chicken or shrimp (if desired).
4. Blend well and toss to coat the fettuccine.
5. After tossing, add fresh, grated parmesan cheese to top off the dish.
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