Easy Recipe Finder
Recipe Feeder
5 1/3 cups penne rigate, cooked al dente to package directions, (16 oz)
2 tablespoons butter or margarine
2 large minced garlic cloves
2 tablespoons all purpose flour
3/4 cup chicken or beef broth from can
3/4 cup milk or light cream
2 teaspoon dried parsley flakes
salt and ground black pepper to taste
1/3 cup grated Parmesan cheese
Melt butter in a small saucepan; add garlic. Cook over medium heat for 1 minute. Add flour; cook 1 minute, stirring constantly. Stir in broth and milk. Cook, stirring frequently, until sauce boils and thickens. Add parsely, salt, pepper and cheese; stir until cheese is melted. Toss with hot pasta and serve immediately.
Makes 6 servings
2 tablespoons butter or margarine
2 large minced garlic cloves
2 tablespoons all purpose flour
3/4 cup chicken or beef broth from can
3/4 cup milk or light cream
2 teaspoon dried parsley flakes
salt and ground black pepper to taste
1/3 cup grated Parmesan cheese
Melt butter in a small saucepan; add garlic. Cook over medium heat for 1 minute. Add flour; cook 1 minute, stirring constantly. Stir in broth and milk. Cook, stirring frequently, until sauce boils and thickens. Add parsely, salt, pepper and cheese; stir until cheese is melted. Toss with hot pasta and serve immediately.
Makes 6 servings
