This was a nice spring-like change from regular red pasta sauce. I used fresh parsley and basil, dried thyme and omitted the marjoram. The only thing I really changed was adding the extra butter and all the herbs to the hot pan at the end to help melt it and blend the flavors. Then I tossed it with the pasta. It was easy, quick and would work well in a pinch. Nice change but not an overly exciting photo! You can see a little bit of the herbs but there isn't much to show with a butter sauce!
Fettuccine with Garlic Herb Butter
(adapted from allrecipes.com)Ingredients:
6 ounces dry fettuccini pasta
1 teaspoon butter
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh marjoram (optional)
1 tablespoon chopped fresh thyme (optional)
1 tablespoon butter
1/8 teaspoon salt
1 pinch ground black pepper
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.