Fontina cheese and parsley add zest to spaghetti

DINNER TONIGHT

December 21, 2005|By BILL DALEY | BILL DALEY,CHICAGO TRIBUNE

Spaghetti with butter is kid stuff unless you jazz it up with such grown-up ingredients as grated fontina cheese, fresh parsley and lots of chopped garlic.

This is an extremely simple dish to prepare: Cook the spaghetti, soften the garlic in melted butter and dress with the cheese and parsley.

Garlic-and-cheese pasta

4 servings -- Total time: 17 minutes

1 pound spaghetti

1/2 stick ( 1/4 cup) butter

5 cloves garlic, minced

1 cup grated fontina cheese

1/2 cup chopped fresh parsley

Cook pasta according to package directions. Meanwhile, melt the butter in a small saucepan over low heat. Reduce heat to a simmer; stir in the garlic. Cook, stirring occasionally, until the garlic releases its flavor, about 10 minutes. Drain pasta; place in a mixing bowl. Toss with the garlic butter until pasta is well coated. Add cheese and parsley; toss until combined.

Per serving: 604 calories; 22 grams fat; 13 grams saturated fat; 61 milligrams cholesterol; 81 grams carbohydrate; 21 grams protein; 304 milligrams sodium; 4 grams fiber

Bill Daley writes for the Chicago Tribune, which provided the recipe and analysis.

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