Amazing Simple Pasta
"Serve as a side dish or as a light main dish. It doesn't get much simpler than this and you won't believe how good it tastes."
- Ready In:
- 40mins
- Ingredients:
- 4
- Serves:
-
8
ingredients
- 1 lb farfalle pasta (butterfly pasta)
- 6 tablespoons butter
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄2 teaspoon salt
directions
- Boil the pasta in at least 2 quarts of water until it is tender, but not falling apart. Drain well in a colander (don't rinse!) and return right away to the warm cooking pot.
- Cut up the butter into the pasta and add the grated Parmesan cheese. Add the salt, less if desired. Toss carefully and serve when butter and cheese have fully melted.
- NOTE: Do not use the "green can" Parmesan cheese or you will be disappointed! Fresh Romano can also be substituted.
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Reviews
-
This was good and easy to make. I followed the recipe exactly as written and my family enjoyed this as a side dish with burgers tonight. My hubby thought it needed some pepper and I would add some next time I made it. -
This was pretty good. I only added 5 T of butter and still thought it was a bit too buttery. I also added a handful of frozen peas at the end as somebody suggested and thought that was really good! -
Decadent side-dish! Very simple as the title says. It's so rich I don't think you would want much more than a side-dish portion at a time. -
This was excellent. I was surpised at how light a dish this was. We had it as our meal this evening, but it would also be wonderful as a side to a chicken dish. Thank you for the great recipe. Take care. Joan -
Made this for dinner and added a handful of frozen peas at the end. It was tasty. I cut the recipe in half with no problems and used a blend of fresh grated asagio, parm and romano cheeses. Thanks for the simple and tasty recipe.
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RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
