Recipe courtesy of Alexandria Pertuiset
Recipe courtesy of Alexandria Pertuiset
Watch how to make this recipe.
Burnt Pasta
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 265
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 15 mg
- Sodium
- 436 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 265
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 15 mg
- Sodium
- 436 mg
Ingredients
Directions
- Heat a frying pan over medium-high heat. Melt the butter in the pan until it begins to get frothy, about 2 minutes, and then add the crushed bouillon cubes and mix together until the butter is browned slightly. Add the dry pasta and toss to coat until crisp and brown, about 3 minutes. Add the diced onion and toss, about 2 minutes. Remove the pan from the heat and add just enough water (about 2 cups) to cover the pasta in the pan. Place the pan back over low heat and cover. Cook until the water is absorbed, 2 to 3 minutes.
Cook’s Note
Parmesan cheese can be added at the end for flavor.
