Fine Spaghetti with Green Sauce
Adapted from a recipe in the Casserole Cook Book, page 78.
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.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Lunch, Main Dish
Cuisine Italian
- 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
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.