Recipe - Pasta And Herbed Cream Sauce

12 ounce Spaghetti, fettuccine or
linguine
4 tablespoon Unsalted butter
1 tablespoon Fresh rosemary (1t dry),
minced
1 cup Heavy cream
Salt and freshly ground
black pepper
Freshly grated nutmeg, to
taste
One half cup Freshly grated Parmesan
cheese, to taste
2 tablespoon Minced fresh parsley

In a large pot of boiling salted water add the spaghetti and cook until it
is al dente.

Meanwhile, in a large skillet set over moderately low heat, melt the
butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon
as the pasta is cooked, drain and add it to the pan. Add the cream, salt,
pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently
stirring, or until lightly thickened. Add Parmesan to taste, toss to
combine and transfer to serving dish. Sprinkle with parsley.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6535

Posted to MCRecipe Digest V1 #484 by 4paws@netrax.net (ShermeyerGail) on
Feb 12, 1997.