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Tri colored fettuccini with fresh herbs Tri colored fettuccini with fresh herbs
“Your pasta can be fresh or dry; so can your herbs. Let me tell you that fresh or homemade pasta with fresh herbs will... Tri colored fettuccini with fresh herbs

“Your pasta can be fresh or dry; so can your herbs. Let me tell you that fresh or homemade pasta with fresh herbs will taste out of this world.”

Ingredients

picture of vegetables

  • 1/2 pound uncooked pasta
  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon ground savory
  • 1 tablespoon chopped fresh parsley
  • salt to taste
  • ground black pepper to taste
  • Garnish with…
  • 3 tbs. Diced broccoli
  • 1 diced plum tomato
  • 2 tablespoons sliced black olives
  • Freshly grated Parmesan cheese

Directions

  1. Cook pasta according to the package directions.
  2. Meanwhile, melt the butter or margarine over medium heat. Stir in the garlic and cook for a couple of minutes. Stir in the herbs.
  3. Drain the pasta and transfer to a large bowl. Add the butter mixture and toss. Season with salt and pepper. Sprinkle with the garnish and serve.

All recipes by Chef Eddy Resident Chef Steroidology.com