Pasta With Butter, Sage And Parmesan

Ingredients

• Salt and freshly ground black pepper
• 1 pound cut pasta, like ziti
• 2 tablespoons butter
• 30 fresh sage leaves
• 1 cup or more freshly grated Parmigiano-Reggiano

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    594 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 87 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 25 grams protein; 34 milligrams cholesterol; 396 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
2. Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
3. When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
4. Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

20 minutes