Recipe by kelcampbell
"My mother has been making this dish for as long as I can remember. Lots of rosemary and garlic - what more could you ask for?"
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unsalted butter, divided
finely chopped onion
garlic, coarsely chopped
chopped fresh rosemary
1 (16 ounce) package
grated Parmesan cheese
kosher salt and cracked black pepper to taste
I went out to the garden to get fresh rosemary. This is the first time I have planted it or used it in a recipe. I must admit, when chopping, it is very fragrant. I must admit, I really loved this dish. I did use Bow Tie pasta also. If your onions didn't turn out you may have under-cooked them. If your cheese clumped or got stringy, you didn't stir it in fast enough. Also, adding the cheese should be done after pulling off the heat.
We did not like this. I followed the directions exactly, but I think the amount of rosemary was too much!
This was FANTASTIC. I followed the recipie but used soy butter instead of real butter(my daughter has food allergies), dried rosemary instead of fresh and bow tie pasta. When I was making the sauce I thought I may have used too much garlic and then I thought the sauce would be too runny but when I mixed it with the pasta, everything was perfect! NO LEFTOVERS!!!
I loved this! Easy to make a lot of it at once and very tasty. My boyfriend and his roommate really liked it! I used dried rosemary though and would use fresh next time. I also added some fresh oregano and parsley. If you wanted to make a lighter version, I felt the last two tablespoons of butter were unnecessary as the mixture of onions and stuff was enough to fully coat the spaghetti. I'll try wil olive oil next time too.
This recipe was a huge hit! My friends said it was restaurant quality! I did change a few things thought. I used garlic powder instead of cloves and it turned out fine. I also added chicken. I cut it up into bite sized pieces and cooked it most of the way through, then added it when I added the chicken broth (I used canned Swansons-I'm such a cheater!)
This is a very simple, delicious recipe. Tastes great with added sauteed mushrooms and topped with fresh diced tomatoes.
Definitely tasty and easy to make! I prepared as written with two additions: 1.)I added about 1.5 lbs chicken breast. I diced it and rubbed it with salt, pepper, and garlic powder. I added the chicken with the stock and rosemary. 2.) I added about a tablespoon of lemon juice as the sauce was reducing, which really rounded out the flavor! The dish was very rich and enjoyable, but I would agree that it doesn't translate well to leftovers, so make it when it can all be eaten in one sitting.
This was good, but not fantastically good. I added an extra clove of garlic, halved grape tomatoes, and a splash of white wine. Quick and easy, great rosemary taste. I'd make it again, and judging by my husband's FOUR servings, he'd like it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Pasta in Roasted Garlic Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 303
** Calories from Fat: 92
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