1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (127g) Recipe makes 4 servings The following items or measurements are not included below: 3/4 teaspoon seasoning salt
Calories 495
Calories from Fat 275		(55%)
Amount Per Serving		%DV
	Total Fat 30.7g	47%
	Saturated Fat 6.0g	30%
	Monounsaturated Fat 12.7g
	Polyunsaturated Fat 10.2g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 381mg		15%
Potassium 293mg		8%
Total Carbohydrate 44.3g		14%
	Dietary Fiber 2.5g	9%
	Sugars 1.6g
Protein 12.6g		25%
detailed view... how is this calculated?

people who like this recipe also like:

Homestyle Macaroni and Cheese

By: Lennie

Macaroni & Cheese

By: Marian Allen

Chicken Diablo

By: Monica in PA

Jo Mama's World Famous Spaghetti

By: Sharlene~W

Onion Parmesan Roasted Red Potatoes

By: TheDancingCook

Garlic Parmesan Pasta

Recipe #25711 | 45 min | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Apr 20, 2002

For a simple, easy supper just add a garden salad and crusty bread.

SERVES 4 -6 (change servings and units)

Ingredients

1/2 cup margarine
2 teaspoons dried basil
2 teaspoons lemon juice
1 1/4 teaspoons garlic powder
3/4 teaspoon seasoning salt
8 ounces fettuccine, cooked and drained
1 1/2 cups broccoli florets, steamed crisp-tender
3 tablespoons walnuts, chopped
1/4-1/2 cup parmesan cheese

Directions

1
Melt margarine in a large skillet; add basil, lemon juice, garlic powder, and seasoned salt, mixing well.
2
Add the fettuccine, broccoli, and walnuts; mix well; add cheese; toss to coat.
3
Serve immediately.

Questions about this recipe?

Featured Reviews for This Recipe

From: Auvan

On Jul 19, 2007

This made a nice meatless dinner. I only added about half of the lemon juice that the recipe called for and next time I will probably omit it all together--just a personal preference. The walnuts were a great addition. Thanks for the recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: LUVMY2BOYS

On Mar 10, 2007

This was a GREAT pasta side dish. Will probably taste great with some marinated chicken & broccoli (left it out). I used about 2 cups leftover elbow macaroni (I think about 2 oz uncooked), and greatly cut the sauce-and still found it to be very flavorful. I used 3/4 tsp light butter, 3/4 tsp olive oil, 1/8 tsp basil, 1/8 tsp lemon juice, 1/16 tsp seas salt, 1/4 tsp garlic powder & then 1 1/2 tsp parm cheese. Whew! It was a great compliment to the chicken parmesan-hubby ate it up! Will try whole wheat pasta next time.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Gladys58

On Jan 10, 2003

This made such a lovely and tasty dinner. I only used 3/4 teaspoon of garlic powder and that was plenty for our tastes. The fettuccine tasted wonderful with the seasoned butter sauce. I toasted the walnuts and they went well with the noodles and broccoli. I served this with hot French bread and spring mix salad. Thanks NurseDi.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: * Pamela *

On Dec 16, 2004

Great recipe! The lemon added a different flavour and it was a nice change from the usual. Thanks for posting this recipe, it's a keeper.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews