Fine Spaghetti with Green Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 280 grams dry thin spaghetti, (10 oz)
- 2 tablespoons dried basil
- 2 tablespoons dried parsley
- ¼ cup butter, softened
- 226 grams cream cheese, softened, (8 oz / 1 block)
- ⅓ cup Parmesan cheese, grated, plus additional for serving.
- ¼ cup olive oil
- 1 clove garlic, minced
- ½ teaspoon black pepper
- ⅔ cup boiling water
Instructions
- Cook the pasta in a pot of boiling salted water, until just tender, do not over cook. Drain.
- In a heatproof mixing bowl, add the butter, basil, and parsley, and cream together.
- Mix in the cream cheese.
- Mix in the Parmesan, olive oil, garlic, and black pepper.
- Add the boiling water and mix together well.
- Serve sauce over the hot pasta, enjoy.
Notes
Low cost per serving.
Leave a Reply