Garlic Parmesan Pasta

Fettuccine tossed in a garlicky, lemony butter sauce with crisp broccoli florets and chopped walnuts. This comes together in about 30 minutes and works as a light main course or a side dish next to grilled chicken or fish.

The sauce is straightforward: melted margarine infused with basil, lemon juice, garlic powder, and seasoned salt. It coats the hot fettuccine evenly, and the lemon juice keeps everything from feeling heavy. The broccoli should be cooked crisp-tender before tossing so it holds its bite against the soft pasta.

Walnuts add a nutty crunch that plays well against the tender noodles. Serve this alongside a fresh spinach salad for a complete meal.

Pro Tips

• Cook the broccoli just until crisp-tender and bright green. Overcooked broccoli turns army-green and mushy in the pasta.
• Toss the hot, drained fettuccine directly in the skillet with the butter sauce. The hot pasta absorbs more flavor than pasta tossed in a bowl.
• A squeeze of fresh lemon juice right before serving brightens the whole dish beyond what the cooked lemon juice provides.
• Use real butter instead of margarine if you have it. The flavor difference is significant in a sauce this simple.

Variations

• Add parmesan: Finish with a generous grating of Parmigiano-Reggiano for the full garlic parmesan experience.
• Pine nut swap: Replace walnuts with toasted pine nuts for a more Italian flavor profile.
• Chicken addition: Toss in sliced grilled chicken breast to turn this into a heartier main dish.