Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Busy Mom's Weeknight Dinner
Brown Buttery Bowties
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 614
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 86 mg
- Sodium
- 267 mg
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 614
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 86 mg
- Sodium
- 267 mg
Ingredients
Directions
- Place the butter in a Dutch oven or large, high-sided saucepan over medium-high heat. Cook until the butter becomes golden brown and fragrant, 3 to 4 minutes. Remove from heat, cover and set aside.
- Bring a pot of generously salted water to bowl. Cook the farfalle until it is al dente, 8 to 10 minutes. Meanwhile, place the breadcrumbs in a dry pan and toast over medium heat until lightly golden, 2 to 3 minutes. Remove from the heat and transfer to a small bowl. Add the parsley, lemon zest, salt, pepper and 2 tablespoons of the brown butter and stir to combine. Set aside.
- Put the brown butter back on medium heat. Drain the farfalle and add it to the butter, tossing to coat. Sprinkle with the breadcrumbs and Parmesan and serve with more Parmesan.
