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Tuesday, August 4, 2020
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Easy Cheese Fettucine
Category: Italian and Pasta Dishes
Contributed by: View Staff

8 oz. fettuccine pasta
C. reduced-sodium chicken broth
2 cloves garlic, thinly sliced
tsp. crushed hot red pepper flakes, (optional)
1 C. shredded fresh basil
tsp. black pepper
C. grated Parmesan cheese
C. coarsely chopped walnuts, toasted (optional)

Cook the pasta according to package directions, but do not add salt.

While pasta is cooking, in a medium skillet, bring the broth to a boil over medium heat. Add the garlic and hot red pepper flakes. Cook, stirring for 2 minutes. Remove from heat.

Ladle out 1 cup of the pasta cooking water; add the broth mixture to the skillet.

Drain the pasta in a colander. Place pasta on a large serving platter or in a large serving bowl. Add the broth mixture, basil, and black pepper; toss gently until well combined. Sprinkle with Parmesan and walnuts and serve immediately.


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The Greenhorn Valley View is a weekly newspaper serving the communities of the Greenhorn Valley in Southern Colorado,
including Colorado City, Rye, San Isabel, Beulah and Hatchet Ranch.

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