Saturday, January 27, 2007

garlic and herb pasta

2 Tbl. olive oil
20 garlic cloves, peeled
1½ C. chicken broth
¼ tsp. freshly ground pepper
½ C. minced fresh chives
½ C. minced fresh chervil or Italian parsley
¼ C. minced fresh basil
¼ C. minced fresh dill
2 Tbl. fresh minced tarragon
8 oz. cooked fettuccine

Heat the oil in a large skillet over medium heat. Add the garlic and saute for 3 minutes. Reduce the heat to low and add ½ C. broth; cover and cook for 15-20 minutes. Remove the cover and cook until the garlic is tender and the liquid has evaporated. Crush half of the garlic with the back of a wooden spoon, and stir in the remaining broth, pepper, chives, chervil, basil, dill and tarragon. Mix well and keep warm over low heat.

Place fettuccine in a large pasta bowl and add the garlic sauce. Toss well and serve immediately.

Cal. 311, carb 49 g. protein 9 g. chol. 0 mg. fat 8 g.

from Ken's friend...

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