Garlic And Butter Sauce For Pasta

1. Melt butter and garlic in a small saucepan or 8 inch skillet.

2. Season with a pinch of salt and cook very gently for 2-5 minutes, without allowing the garlic to color.

3. Toss into the hot cooked pasta. Season with salt and pepper and stir in the chopped parsley. Stir with cheese if desired. And serve up immediately.

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Nutrient	Quantity
Total fats	55.1723 g
Protein	13.5231 g
Carbohydrates	38.3763 g
Energy	694.3869 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6705 g
Water	177.7232 g
Aspartic acid	0.0476 g
Calcium, Ca	220.7244 mg
Lutein + zeaxanthin	211.318 g
Fiber, total dietary	6.2489 g
Carotene, beta	281.796 g
Niacin	0.0738 mg
Vitamin A, RAE	404.51 g
Arginine	0.0222 g
Riboflavin	0.023 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1789 g
Fatty acids, total saturated 20:1	0.0568 g
Glutamic acid	0.1106 g
Sodium, Na	570.8299 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0341 g
Total lipid (fat)	55.1723 g
Manganese, Mn	0.0084 mg
Proline	0.0547 g
Fatty acids, total saturated 16:0	12.3271 g
Fatty acids, total saturated 8:0	0.6759 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.2303 g
Choline, total	11.1648 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1517 g
Fatty acids, total polyunsaturated 18:1 t	1.6938 g
Sugars, total	4.3755 g
Serine	0.0313 g
Fatty acids, total saturated 10:0	1.4365 g
Fatty acids, total saturated 18:0	5.6809 g
Vitamin B-6	0.0051 mg
Selenium, Se	0.5718 g
Ash	2.6295 g
Fatty acids, total saturated 18:1 undifferentiated	11.5981 g
Pantothenic acid	0.0777 mg
Phenylalanine	0.0288 g
Beta-sitosterol	2.272 mg
Copper, Cu	0.0148 mg
Thiamin	0.0061 mg
Retinol	381.128 g
Methionine	0.0135 g
Iron, Fe	2.0614 mg
Carbohydrate, by difference	38.3763 g
Phosphorus, P	283.4552 mg
Folate, total	7.48 g
Tocopherol, gamma	0.0201 mg
Fatty acids, total saturated 4:0	1.8324 g
Alanine	0.0239 g
Cholesterol	149.3355 mg
Valine	0.0389 g
Fatty acids, total saturated 18:2 undifferentiated	1.0438 g
Glycine	0.0157 g
Fatty acids, total saturated 14:0	4.2239 g
Zinc, Zn	2.5866 mg
Isoleucine	0.0335 g
Fatty acids, total saturated 12:0	1.4694 g
Fatty acids, total polyunsaturated	2.6216 g
Leucine	0.0549 g
Fatty acids, total polyunsaturated 18:2 i	0.1681 g
Vitamin A, IU	1739.544 IU
Folate, DFE	7.48 g
Tryptophan	0.0085 g
Vitamin C, total ascorbic acid	5.054 mg
Phytosterols	0.19 mg
Fatty acids, total polyunsaturated 16:1 c	0.5458 g
Fatty acids, total polyunsaturated 18:1 c	9.6435 g
Fatty acids, total saturated 20:0	0.0784 g
Fatty acids, total saturated 6:0	1.14 g
Tyrosine	0.0264 g
Vitamin B-12	0.0966 g
Vitamin K (phylloquinone)	66.296 g
Fatty acids, total saturated	33.8991 g
Histidine	0.0154 g
Fatty acids, total monounsaturated	15.5874 g
Threonine	0.0262 g
Folate, food	7.48 g
Fatty acids, total polyunsaturated 17:0	0.3181 g
Vitamin E (alpha-tocopherol)	1.3463 mg
Fatty acids, total trans	0.4536 g
Magnesium, Mg	71.0748 mg
Lysine	0.045 g
Potassium, K	311.375 mg
Cystine	0.005 g
Fluoride, F	1.5904 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	4 tablespoons	407.256	0.0341	46.0705
Penne	8 ounces	285.7629	38.1017	9.0718
Parsley	1 tablespoon	1.368	0.2405	0.03
Cheese	0	0	0	0
Garlic Clove	2	0	0	0
salt pepper	0	0	0	0