Garlic Parmesan Pasta


  • 120ml (1/2 cup) butter
  • 2 tsp. dried basil, crushed
  • 2 tsp. lemon juice
  • 1 1/4 tsp. garlic powder
  • 3/4 tsp. seasoned salt
  • 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)
  • 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)
  • 3 Tbsp. walnuts (chopped )
  • fresh, grated Parmesan cheese


  1. Melt the butter in a large skillet.
  2. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
  3. Add the fettuccine, broccoli, walnuts.
  4. Blend well and toss to coat the fettuccine.
  5. After tossing, add fresh grated Parmesan cheese to top off the dish.

This article uses material from the Wikibooks article “Cookbook:Garlic Parmesan Pasta“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.

Published by shonabaum

I am an American married to a Cuban. We had been living together in San Francisco, CA for a few years and, in June when we learned that Cubans could now own their own businesses, we decided to take a chance and move to Havana to start a cafe bar. We arrived in November. My husband and I live in the Vedado neighborhood with my brother-in-law and have just opened a cafe on Calle N. Our plan and my life is a Cuban fusion. I am the canary in the coal mine here as things begin to open up- the optimistic (read naive) American voice in a land of people who have been hoping for change for so long that their optimism has worn thin.

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