I love coming home to an easy recipe.
This one does the trick. All the ingredient are in my cupboard, so I just think of this and it is made.
This is truly wonderful - - - Even with shrimp
NOODLES ROMANO – Carol Jean Brown
1/4 Cup of Butter
2 TB. Parsley (Dried)
1 tsp. Basil, crushed, dried
1 8-oz. Pkg. Cream cheese, softened
1/8 tsp. Pepper
2 - 3/4 Cup boiling water
Thin noodles, fettucini or spaghetti – cooked and drained
1 clove garlic, minced
1/4 cup butter
3/4 Cup Parmersan cheese
Cream cheese sauce.
- Combine 1/4 cup butter, parsley, and basil; blend in cream cheese and pepper; stir in 2/3c cup boilng water, blend mixture well. Keep warm. (now, before it gets creamy, it gets really lumpy, I use a wire wisk to smooth it out, as it heats)
- Cook noodles in large amount boiling water (I take some of the boiling water from this pot – so I don’t have to do an extra pan and add it to the cream cheese sauce). Cook, drain the noodles.
- Cook the garlic in the butter (this is in a seperate pan), and toss over the noodles, after they have been drained.
Mix cream cheese mixture over noodles and add the parmersan cheese.
Server warm
I usually serve with salad. I have topped it with sausage or cooked diced chicken, for the men.
