| |
| |
| From Mom |
| |
| 3-4 cup |
|
chicken stock, enough to boil spaghetti |
|
| 1 pkg |
|
spaghetti (16 ounce) |
|
| ¼ cup |
|
butter |
|
| ¼ cup |
|
olive oil |
|
|
|
Feta cheese |
|
|
|
Garlic powder |
|
|
|
Dried Parsley |
|
|
|
| |
| Bring the chicken stock to a boil. Break dried spaghetti into pieces, about 4 inches long, and dump in water. Meanwhile, melt butter in a saucepan with olive oil. Once the pasta is cooked, take it off the heat. Add cold water to the pot and drain in a colander. Rinse with cold water. Ladle butter-oil sauce to taste over pasta. Toss to mix. Sprinkle garlic powder to taste. Divide into bowls and top with grated feta. Sprinkle with dried parsley. |
|
| |
| Recipe Source |
Author: Helen Clark |
| |
|
|
|