Pasta and Herbed Cream Sauce

         Yield: 4 Servings
Categories: Pasta, Main Dishes

12 oz Spaghetti, fettuccine or -linguine 4 tb Unsalted butter 1 tb Fresh rosemary (1t dry), -minced 1 c Heavy cream Salt and freshly ground -black pepper Freshly grated nutmeg, to -taste 1/2 c Freshly grated Parmesan -cheese, to taste 2 tb Minced fresh parsley In a large pot of boiling salted water add the spaghetti and cook until it is al dente. Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6535