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    You are in: Home / Recipes / Fettuccine With Garlic, Parsley, and Parmesan Recipe
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    Fettuccine With Garlic, Parsley, and Parmesan

    Fettuccine With Garlic, Parsley, and Parmesan. Photo by diner524

    1/3 Photos of Fettuccine With Garlic, Parsley, and Parmesan

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    TeresaS's Note:

    This is out of my "Whole foods market cookbook" For extra flavor and protein, try adding grilled or sauteed shrimp or bite-size pieces of grilled or sauteed chicken breast, tofu, or small chunks of smoked mozzarella to the final pasta toss. Based on 2Bleu's review I have made a few changes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of salted water to a boil.
    2. 2
      Add the fettuccine, and cook until the pasta is al dente, 6 to 8 minutes.
    3. 3
      When the pasta is cooked, rinse it in cold water, drain well, and reserve.
    4. 4
      While the pasta is cooking, heat the olive oil over medium heat in a large nonstick saute pan.
    5. 5
      Add the garlic cloves and saute them very gently, turning often for 4 minutes, until light golden brown and softened.
    6. 6
      Remove the garlic cloves from the pan, and reserve.
    7. 7
      Add the drained pasta to the pan, and saute over medium heat for 2 minutes, until warmed through.
    8. 8
      Add the browned garlic cloves, Parmesan cheese, parsley, lemon pepper, and seasoning salt, and toss the pasta well to combine.

    Ratings & Reviews:

    • on April 08, 2012

      55

      Well I really have to disagree with the first reviewer!!! To me, they made a major change by using/adding minced garlic rather than the whole clove, which I am sure the garlic totally overwhelmed the dish. I made this, after reading their review. I actually followed the recipe, but for 1/4 of the recipe. I could hardly taste the garlic, I could smell it more so then taste it. When I put 1/4 of the recipe for the parmesan cheese, it was almost not there at all, so I tripled the original amount(3 tbsp rather then one for 1/4 of the recipe). I really enjoyed it with Chicken Gabriella for a wonderful lunch. Thanks for sharing the recipe. Made for PRMR Tag Game.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2013

      55

      I must say that I really loved this also, using the whole cloves, and found nothing overpowering. It made for a delicious and comfortable dinner and a movie last evening. I added some shaved Romano strips to the top of the finished dish just because I had it, lol. 5 fingers up from the two of us.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2011

      25

      Sorry but this one did not make it. It was overkill on everything. The garlic, the cheese, and the parsley. You could reduce those ingredients by half and it would still be too much (and they are all favorites of ours). The only change I made was mincing the garlic (I made a mistake and presumed). But even left whole, they would be too much.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fettuccine With Garlic, Parsley, and Parmesan

    Serving Size: 1 (97 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 399.2
     
    Calories from Fat 122
    30%
    Total Fat 13.6 g
    20%
    Saturated Fat 2.8 g
    14%
    Cholesterol 67.5 mg
    22%
    Sodium 82.2 mg
    3%
    Total Carbohydrate 56.4 g
    18%
    Dietary Fiber 2.7 g
    10%
    Sugars 1.5 g
    6%
    Protein 12.8 g
    25%

    The following items or measurements are not included:

    lemon pepper

    seasoning salt

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