Dinner

Fettuccini with Brown Butter and Sage is for Dinner.

Fettuccini with Brown Butter and Sage takes 5 minutes to prepare.

Fettuccini with Brown Butter and Sage takes 30 minutes to cook.

Fettuccini with Brown Butter and Sage makes 4 servings.

The ingredients for Fettuccini with Brown Butter and Sage are:

4 ? tablespoons butter
8.8 ounces egg fettuccine (such as De Cecco)
20 fresh sage leaves, stemmed
4 ? tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 ? tablespoons low-salt chicken broth.
5 tablespoons freshly grated parmesan cheese plus additional for serving.

Here is how you make Fettuccini with Brown Butter and Sage:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving ? cup cooking liquid.Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter, Add pasta and 5 tablespoons parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved pasta liquid by tablespoonfuls if dry. Divide among bowls. Garnish with fried sage leaves, passing additional cheese alongside. Makes 4 servings. Number of Servings: 4Recipe submitted by SparkPeople user COMMANDERMANDER.

The nutritional information for Fettuccini with Brown Butter and Sage is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 363.9

• Total Fat: 17.0 g
• Cholesterol: 161.1 mg
• Sodium: 211.0 mg
• Total Carbs: 42.1 g
• Dietary Fiber: 2.2 g
• Protein: 11.6 g

Fettuccini with Brown Butter and Sage is Italian cuisine.