Saturday, April 14, 2007

RECIPE of the Day - 4/14/2007




This is a great alternative to the traditional spahetti with marinara sauce. This sauce is very rich with the cream cheese, romano cheese, butter and herbs. I prefer the fettucine, but spaghetti is delightful as well.




Spaghetti with Cream Cheese Basil Sauce

1 pound spaghetti or fettucine
1/4 cup butter, softened
2 tablespoons dried basil
2 tablespoons dried parsley
8 ounces cream cheese, softened
1/4 cup grated Romano cheese
1/4 cup olive oil
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 to 1/2 teaspoon salt
2/3 cup boiling water

Cook the spaghetti in a big pot of boiling, salted water. When it is tender, drain it well, and return it to the pot.

While the spaghetti is cooking prepare the sauce. In a big bowl use a fork or a whisk to mash together the butter, basil, parsley and cream cheese. Mash it until it is smooth and creamy. Add the Parmesan, olive oil, garlic, pepper and salt to taste. Continue stirring until it is creamy again. Add the boiling water slowly, and mix until the sauce is the consistency of thick cream. Pour the sauce over the cooked spaghetti and toss together until it is well mixed.

Serves 6 or 7.

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