Advertisement
Ingredients
Salt to taste
¾ pound penne rigate or any large Italian tube pasta
1 tablespoon olive oil
Pinch freshly grated nutmeg
1 tablespoon butter
¼ teaspoon red pepper flakes or to taste
Freshly ground pepper to taste
4 tablespoons coarsely chopped basil leaves
Nutritional analysis per serving (4 servings)
64 grams carbs; 8 milligrams cholesterol; 372 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 3 grams fiber; 221 milligrams sodium; 11 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring enough water for pasta to boil in a kettle or large saucepan. When it boils, add salt and the pasta. Bring to a boil again; cook, stirring, for about 10 minutes or according to package instructions. Do not overcook. Drain and reserve ¼ cup of the cooking liquid.
- Step 2
Transfer the pasta to the kettle. Then, add the drained liquid along with the olive oil, nutmeg, butter, pepper flakes and salt and pepper to taste. Toss well, and sprinkle with the fresh basil.
Private Notes