Brown Butter Linguine Recipes

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MIZITHRA BROWNED BUTTER PASTA



Mizithra Browned Butter Pasta image

The mizithra cheese adds a unique taste to this yummy dish!

Provided by Donna

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 3

1 pound spaghetti
1 cup butter
¾ pound Mizithra cheese

Steps:

  • Cook pasta in large pot of salted, boiling water until al dente. Drain.
  • When pasta is almost done, start slowly melting butter over medium heat until golden. Skim butter solids off top. Toss pasta with butter. Sprinkle with cheese to taste.

Nutrition Facts : Calories 593.8 calories, Carbohydrate 103.8 g, Cholesterol 98.5 mg, Fat 32.9 g, Fiber 4.8 g, Protein 15.1 g, SaturatedFat 19.2 g, Sodium 1425.7 mg, Sugar 9 g

PASTA WITH BROWN BUTTER AND PARMESAN



Pasta With Brown Butter and Parmesan image

Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it's always good - and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.

Provided by Ali Slagle

Categories     easy, quick, weekday, pastas, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
1 pound spaghetti, linguine or other long noodle
8 tablespoons unsalted butter
1 cup freshly grated Parmesan, plus more for serving
Freshly ground black pepper

Steps:

  • Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
  • In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
  • Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
  • Serve with black pepper and more Parmesan on top.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 12 grams, Carbohydrate 82 grams, Fat 35 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 21 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 1 gram

LINGUINE WITH CAULIFLOWER AND BROWN BUTTER



Linguine with Cauliflower and Brown Butter image

Go nutty with brown butter in this just slightly sweet pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 9

3/4 cup packaged croutons or 3 slices stale bread
6 1/2 tablespoons butter
1 medium cauliflower (2 1/2 pounds), cut into florets
Coarse salt and ground pepper
1 pound linguine
10 fresh sage leaves or 1/2 teaspoon dried sage
1 shallot, minced
3/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

  • Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (If using bread, grind in a food processor, and toast in a dry skillet until golden, 2 to 3 minutes, shaking skillet frequently to toast evenly.)
  • In a large skillet, melt 1 1/2 tablespoons butter over medium-low heat. Add cauliflower florets and 1/4 teaspoon salt; saute, 15 minutes. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 minutes.
  • In a large pot of boiling salted water, cook linguine until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.
  • In pasta pot, melt remaining 5 tablespoons butter over medium heat. Stir in sage and shallot; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine. Add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.

LINGUINE WITH BROWN-BUTTER SAUCE



Linguine with Brown-Butter Sauce image

Categories     Herb     Pasta     Appetizer     Kid-Friendly     Quick & Easy     Yogurt     Parmesan     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 6

1 pound dried linguine
3/4 stick (6 tablespoons) unsalted butter
1/4 cup minced fresh parsley leaves
1/4 cup freshly grated Parmesan
1/2 teaspoon dried orégano, crumbled
1/2 cup plain yogurt at room temperature

Steps:

  • In a kettle of boiling salted water boil the linguine until it is al dente, reserve 1/2 cup of the cooking water, and drain the linguine well.
  • While the linguine is cooking, in a heavy skillet cook the butter over moderate heat, swirling the skillet occasionally, until it is nut-brown in color. In a large bowl whisk together the butter, the parsley, the Parmesan, and the orégano until the mixture is combined well and whisk in the yogurt and salt and pepper to taste. Add the linguine, toss the mixture well, and add enough of the reserved cooking water to thin the sauce to the desired consistency.

BROWN BUTTER LINGUINE



Brown butter linguine image

Cook this simple brown butter linguine as a filling meal for one. It costs just 90p per serving and only takes 20 minutes to make - ideal for busy weeknights

Provided by Lulu Grimes

Categories     Dinner, Lunch, Pasta, Supper

Time 20m

Number Of Ingredients 5

100g linguine (buy the best you can)
25g butter
½ slice white bread , toasted and chopped into very small pieces
pinch chilli flakes
1-2 tbsp grated Grana Padano or vegetarian alternative

Steps:

  • Cook the pasta in salted boiling water until al dente, then drain, reserving a little of the cooking water.
  • Meanwhile, cook a little of the butter in a frying pan until it foams then fry the bread until it is golden brown all over. Tip into a bowl and wipe out the pan. Add the rest of the butter and heat it until it foams and starts to brown. Add the chilli flakes and plenty of black pepper and cook for 1 min.
  • Tip the pasta back into the pan along with a splash of the cooking water and the cheese and toss together thoroughly. Sprinkle on the fried bread and toss everything together again.

Nutrition Facts : Calories 574 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium

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