Herb-Buttered Pasta
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 267. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 ounces packaged spaghetti, linguine, or fettuccine
- 2 tablespoons margarine or butter, cut up
- 1/2 teaspoon dried basil, oregano, thyme, or marjoram, crushed; dried dillweed; or caraway seed
Instructions
- Cook pasta (see chart, page 278). Drain well.
- Return to hot saucepan. Add margarine and desired herb. Toss gently till pasta is well coated.
- Season to taste with salt and pepper.
- Lemon-Chive Pasta: Prepare as above, except omit herb and add 1/4 cup snipped chives and 1 teaspoon finely shredded lemon peel with margarine or butter.
- Nutty Cheese Pasta: Prepare as above, except omit herb and add 1/2 cup chopped walnuts, pecans, or almonds and 2 tablespoons grated Parmesan or Romano cheese with margarine.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Spaghetti aglio e olio KB.jpg" by Bairuilong; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Spaghetti_aglio_e_olio_KB.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.