Brown Butter Linguine Food
BROWN BUTTER PASTA
This came from a vegetarian friend and very easy and flavorable. Makes a great side dish. Enjoy.......
Provided by waynejohn1234
Categories Brunch
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring large pot of lightly salted water to a boil.
- While water heats, over med. heat combine butter, nutmeg and tumeric.
- Heat, stirring frequently, until butter has melted and browned slightly (8 mins.).
- Meanwhile, in food processor grate cheese
- Add breadcrumbs and pine nuts and pulse several times until mixture resembles coarse sand. Set aside.
- Add pasta to boiling water and cook according to package directions.
- Drain and return to pot.
- Pour butter mixture over pasta and toss to coat.
- Transfer to serving bowl and sprinkle breadcrumb mixture over top.
Nutrition Facts : Calories 542.9, Fat 25.9, SaturatedFat 11.9, Cholesterol 119.2, Sodium 377.9, Carbohydrate 59.8, Fiber 1, Sugar 1.7, Protein 18.4
LINGUINE WITH BROWN-BUTTER SAUCE
Categories Herb Pasta Appetizer Kid-Friendly Quick & Easy Yogurt Parmesan Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- In a kettle of boiling salted water boil the linguine until it is al dente, reserve 1/2 cup of the cooking water, and drain the linguine well.
- While the linguine is cooking, in a heavy skillet cook the butter over moderate heat, swirling the skillet occasionally, until it is nut-brown in color. In a large bowl whisk together the butter, the parsley, the Parmesan, and the orégano until the mixture is combined well and whisk in the yogurt and salt and pepper to taste. Add the linguine, toss the mixture well, and add enough of the reserved cooking water to thin the sauce to the desired consistency.
BROWN BUTTER PASTA
Despite the simplicity of the combination, it's an Italian classic that can pack killer flavor with little effort. The key is to use only the very best, very freshest ingredients. And of course there are all sorts of avenues for improvisation. Different varieties of pasta are obvious. But the oil also could be swapped out. Walnut oil would have a pleasantly rich, nutty flavor. Peanut oil (and maybe a hit of hot sauce) would offer an Asian accent. Gourmet salts, including those blended with herbs, would be nice. A coarse grain or flaked salt added just at the table would offer a satisfying crunch. In this riff on that classic, the salt is provided by the cheese. The olive oil gives way to browned butter, which is rich and smooth. And the peppery bite comes from the unorthodox but wonderfully savory combination of nutmeg and turmeric.
Provided by CookingONTheSide
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large saucepan of lightly salted water to a boil.
- While the water heats, in a small saucepan over medium-low heat, combine the butter, nutmeg and turmeric.
- Heat, stirring frequently, until the butter has melted and browned slightly, about 8 to 10 minutes.
- Meanwhile, use a food processor to finely grate the cheese.
- Add the bread crumbs and pine nuts, then pulse several times, or until the mixture resembles coarse sand.
- Set aside.
- Once the water has boiled, add the pasta and cook according to package directions.
- Drain and return to the pot.
- Pour the butter mixture over the pasta and toss to coat.
- Transfer the pasta, along with any butter in the pan, to a large serving bowl. Sprinkle the bread crumb mixture over the pasta.
Nutrition Facts : Calories 533.9, Fat 25.8, SaturatedFat 11.9, Cholesterol 117, Sodium 377.1, Carbohydrate 58.1, Fiber 0.9, Sugar 1.6, Protein 18
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