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Fettuccine with Garlic Herb Butter

Fettuccine with Garlic Herb Butter

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Jan

Jan

This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
  3. In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.
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Reviews

GINNYG
23

GINNYG

12/4/2002

This recipe was ok.

Astrid
18

Astrid

6/6/2006

This was delish. Being a meat eater myself, though, I added chicken to the recipe. I cooked the tenderloins for 15 minutes at 350, and then pulled it out of the oven and finished it in a saute pan with the herb butter. Served it also with a basic green salad. Was total yum.

mnm101
15

mnm101

1/30/2006

After adding prochuitto, extra butter & a little olive oil to the sauce, then grilled chicken breast tossed into pasta, and garlic bread as a side.... this meal was awesome... no one believed I actually made such a dish. It was 5 star quality. I loved it.

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