Wednesday, March 15, 2006
Spaghetti With Butter And Parmesan
365 Ways To Cook Pasta Copyright 1988
12 ounces spaghetti, spaghettini, vermicelli, or capellini
¼ pound butter I'm not Paula Deen - I used a little bit less butter than this
½ cup grated Parmesan cheese
2 tablespoons finely chopped parsley (optional)
1. Cook spaghetti in plenty of boiling salted water until al dente, or firm to the bite, about 7 to 10 minutes; drain.
2. Melt butter in a small skillet. I just melted it in the pot I cooked the pasta in - DUH!
3. Toss spaghetti with melted butter, cheese, and parsley, if using. Serve hot.
I just haven't been excited about cooking this week, mainly because I've been very tired. I didn't have anything planned for last night. Not a thing! So I took some of the chicken strips I buy for my son and turned those into Chicken Parmesan, using a small container of leftover jarred pasta sauce I had in the freezer and a chunk of mozzarella that was leftover from making pizza last week. Add a box of spaghetti (Barilla, not Dreamfields this time) and butter, Parmesan cheese and parsley and we had a meal.
It wasn't bad at all. Those chicken strips are processed chicken but they're not too bad, for a processed chicken strip. I wouldn't want to eat them all of the time but every once and a while I'm desperate enough to make a meal out of them for all of us. My son gets them for lunch once a week. I want to make him my own but it's a time-consuming process (I do the flour/egg/breadcrumb method, then pan-fry and finish them off in the oven) and I never get around to it.
I'm sure I could have found a more exciting recipe for my spaghetti in this cookbook but I was in a rush and made the first one I saw that I had all the ingredients for. I have to take a closer look at this book though. I've had it forever but it gets lost in the crowd on my bookshelf.
Question of the Day: How far ahead do you plan your meals?