Brown butter pasta with sage and garlic
This shelf holds cultured butter that browns quickly to nutty richness. It's the soul of this dish: the butter cooks down while the pasta finishes, then a toss of sage and garlic ties it together. Fast and warm.
About 590 calories a serving, 11 g protein, 65 g carbohydrate, 32 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.
From your shelf
- 4 tablespoons [57 grams] butter with canola oil
- 1 tablespoon canola oil
Staples
- to taste salt
- to taste pepper
- 6 ounces pasta
- 2 cloves garlic
- 1 teaspoon dried sage
- Bring a pot of salted water to a boil and add 6 ounces of pasta. Stir and cook until al dente, about 9 to 11 minutes, tasting near the end.
- While the pasta cooks, put 4 tablespoons of the cultured butter in a small pan over medium heat. Mince 2 cloves of garlic.
- Watch the butter as it melts and froths; when it smells nutty and the solids on the bottom turn golden brown, about 4 to 5 minutes, add the garlic and 1 teaspoon of dried sage. Stir and cook until fragrant, about 1 minute.
- Drain the pasta into a colander, reserving 1/2 cup of the cooking water. Toss the pasta with the brown butter sauce, adding 2 tablespoons of the reserved water to loosen it.
- Taste and season with salt and pepper. Add more water if the pasta seems dry. Serve right away.
Note Swap the sage for dried thyme or oregano if you have it. Leftovers keep for one day in the fridge and reheat gently with a splash of water in a pan. Serve with grated cheese or a simple salad on the side if you like.
On the label
SWEET CREAM, CANOLA OIL, SALT.
Land O Lakes, butter & spread, serving 14 GRM, package 15 oz/425 g. Ingredients as printed on the label.
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Cooks as butter, vegetable oil. Half of it left? Use up the butter.