A simple sauce that is great on vegetable or cheese filled pastas. This sauce is also good with 1/2 cup toasted pine nuts mixed in, or substitute fresh sage for the parsley.
Deborah Mele 2011
- 8 Tablespoons Unsalted Butter
- Dash Of Salt
- 1/4 Cup Flat Leaf Parsley, Finely Chopped
- Melt the butter in a skillet, and cook over medium heat, stirring constantly, until the butter turns light brown.
- Add the salt and parsley, mix well, and use to top pasta.
Nutrition Information:Yield: 2 Serving Size: 1/4 cup
Amount Per Serving: Calories: 410 Total Fat: 46g Saturated Fat: 29g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 122mg Sodium: 88mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 1g