Fettuccine With Parsley Butter in Pressure Cooker
photo by diner524
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1⁄2 lb fettuccine pasta
- 3 cups chicken broth
- 1 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1⁄2 teaspoon dried summer savory, crushed
- 1⁄4 cup butter, softened
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup fontinella cheese, grated (or Parmesan cheese)
directions
- In a pressure cooker, heat oil. Stir fettucine into hot oil.
- Add broth, salt, pepper, and savory. Secure lid.
- Over high heat, develop steam to HIGH PRESSURE. Reduce heat to maintain pressure and cook 8 minutes. Release pressure according to manufacturer's directions. Remove lid.
- Drain fettucine through a colander and return to cooker.
- Add butter and parsley, mixing gently until fettuccine is well coated.
- Pour into a serving bowl. Sprinkle with cheese.
- Makes 6 servings.
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Reviews
-
Great way to keep the kitchen cooler but still get some yummy pasta. I made this as a side for Recipe #361518 along with green beans and garlic bread for a wonderful dinner. I didn't have the summer savory, so just made it without. The whole family enjoyed the pasta!! Thanks so much for sharing the recipe. Made for Newest Tag Game.
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!