Spinach Herb Fettuccine Recipe
Ingredients
| 4 ounces spinach fettuccine or linguini | ||
| Onion | 2 Tablespoon, finley chopped | |
| Margarine | 1 Teaspoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| Dried basil | 1 Teaspoon, crushed | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Garlic powder | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
| Skim milk | 1/3 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Cook pasta according to package directions, then drain.
Keep warm.
Meanwhile, in a small saucepan cook onion in margarine till tender.
Stir in cornstarch, basil, bouillon granules, garlic powder, and pepper.
Add milk and water.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Toss with pasta.
Sprinkle with cheese.
Keep warm.
Meanwhile, in a small saucepan cook onion in margarine till tender.
Stir in cornstarch, basil, bouillon granules, garlic powder, and pepper.
Add milk and water.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Toss with pasta.
Sprinkle with cheese.
Chef
