Fettuccine With Garlic, Parsley, and Parmesan

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.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  lb fettuccine
• 1⁄4 cup olive oil
• 12  garlic cloves
• 1⁄4 cup parmesan cheese, grated
• 1⁄4 cup fresh parsley, minced
• 1  teaspoon lemon pepper
• 1⁄2-3⁄4 teaspoon seasoning salt

Directions

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