Brown butter and pasta with garlic
Brown butter has a nutty depth that turns simple pasta into something worth lingering over. With just garlic and salt, this shelf staple becomes dinner. The oil in the butter means the garlic toasts gently while the butter darkens.
About 640 calories a serving, 15 g protein, 87 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 4 tablespoons Land O Lakes butter with canola oil
Staples
- 8 ounces pasta
- 4 cloves garlic
- to taste salt
- to taste pepper
- Bring a pot of salted water to a boil and cook 8 ounces of pasta until it is a minute shy of tender; reserve 1 cup of the water before you drain.
- While the pasta cooks, put 4 tablespoons of the butter with canola oil into a skillet over medium heat; slice 4 garlic cloves thin and have them ready.
- When the butter foams and then turns golden and smells nutty, scatter in the garlic slices and stir until they are pale gold and fragrant, about 2 minutes; do not let them darken.
- Add the hot pasta to the garlic butter and toss to coat, pouring in just enough of the reserved water to make the pasta glossy and loose, about 1/4 cup.
- Taste and adjust the salt and grind black pepper over the bowl; divide between two plates and serve at once.
Note Brown butter can be made with any butter; keep this one on hand for this dish. Leftovers keep in the fridge for two days but are best eaten warm. Serve with a green salad and crusty bread to soak up the butter.
On the label
SWEET CREAM, CANOLA OIL, SALT.
Land O Lakes, butter & spread, serving 14 GRM, package 8 oz/226 g. Ingredients as printed on the label.
More from Land O Lakes
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- Land O Lakes pasteurized american deli cheese product
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Cooks as butter, vegetable oil. Half of it left? Use up the butter.