Spaghetti With Parmesan Cheese
Published September 1, 1987
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
¾ pound thin linguine (linguini fini)
Salt to taste if desired
2 tablespoons butter
2 tablespoons olive oil
½ cup finely shredded fresh basil leaves
Freshly ground pepper to taste
½ cup freshly grated Parmesan cheese, plus additional cheese to be served on the side
Nutritional analysis per serving (4 servings)
64 grams carbs; 32 milligrams cholesterol; 494 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 19 grams fat; 3 grams fiber; 276 milligrams sodium; 15 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.
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Preparation
- Step 1
Bring about 3 quarts water to a boil and add linguine, stirring down so the pasta is completely immersed in the water. Add salt and cook until tender, stirring strands often, 8 to 10 minutes. Drain.
- Step 2
Return pasta to the kettle it was cooked in, and add butter, olive oil, basil, pepper and ½ cup cheese, and toss to blend. Serve with additional Parmesan cheese on the side.
Private Notes
Comments
I used garlic salt and intalian seasonings instead of plain salt and basil leaves. Works well.