Recipe courtesy of Michele Urvater
Pasta and Herbed Cream Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 698
- Total Fat
- 40
- Saturated Fat
- 24
- Carbohydrates
- 66
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 19
- Cholesterol
- 125
- Sodium
- 419
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
12 ounces spaghetti, fettuccine or linguine
4 tablespoons unsalted butter
1 tablespoon minced fresh rosemary, or 1 teaspoon dried
1 cup heavy cream
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1/2 cup freshly grated Parmesan cheese (or to taste)
2 tablespoons minced fresh parsley
Directions
- In a large pot of boiling salted water add the spaghetti and cook until it is al dente. Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.