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Buttered Linguine with Parmesan
Buttered Linguine with Parmesan
With the popularity of tomato and cream sauces for pasta, the simple butter sauces are sometimes forgotten.
Serves 4
½ pound Linguine (dry)
4 Tablespoons Butter
¾ cup Parmesan, grated
To taste Salt and pepper
-Cook the pasta in boiling water to the desired degree of doneness. Drain, but do not rinse. Return to the pot. Toss in the remaining ingredients and warm over low heat until the butter and cheese melts (about 1 minute). Serve immediately as a side dish or entrée.
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