Zutaten für Fettuccine With Parsley Butter In Pressure Cooker
- Olive Oil
- Fettuccine Pasta
- Chicken Broth
- 1 teaspoon salt
- White Pepper
- Dried Summer Savory
- 4 tablespoons (1/2 stick) unsalted butter
- Fresh Parsley
- Fontinella Cheese
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Zubereitung von Fettuccine With Parsley Butter In Pressure Cooker
- Combine 1 pound fettuccine, 4 cups water, and 1 teaspoon salt in your 6-quart electric pressure cooker.
- Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- Allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Carefully open the lid and drain any excess water. If needed, use tongs to transfer pasta to a large bowl.
- In a separate saucepan, melt 4 tablespoons (1/2 stick) unsalted butter over medium heat.
- Stir in 1/2 cup (packed) fresh parsley, finely chopped, and 1/4 cup grated Parmesan cheese.
- Cook for 1-2 minutes, stirring constantly, until the butter is melted and fragrant.
- Add the cooked fettuccine to the parsley butter sauce and toss to coat evenly.
- Serve immediately and garnish with extra Parmesan cheese and fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
1g
Fat
29g
Carbs
7g
