Butter and Sage Sauce With Vegetables


  • pasta of choice
  • 4 tablespoons butter
  • 8 sage leaves
  • ½ lemon, juiced
  • ¼ cup grated Parmigiano-Reggiano


  1. Cook the pasta
  2. Simultaneously melt butter in a 12 to 14-inch saute pan; continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter
  3. Add sage leaves and remove from heat
  4. Add lemon juice and set aside
  5. Drain the pasta, but leaving some cooking water, and gently pour into sauté pan and return to heat
  6. Add the cheese, toss to coat and serve immediately
  7. Note- Add some sautéed vegetables! Zucchini, tomatoes, onions and/or string beans go great

Source: http://www.foodnetwork.com

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