0/16 translated: "Ingredients 120ml (1/2 cup) butter 2 tsp. dried basil, crushed…" - barnsbury

Translations of Original 822287 in barnsbury

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Added: 2022-03-02 23:54:16

	Locale	Original string	Translation
ar	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Arabic (ar) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (ar) Show all deliverables with this original (overview)
da	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Danish (da) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (da) Show all deliverables with this original (overview)
de	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
German (de) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (de) Show all deliverables with this original (overview)
es	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Spanish (Spain) (es) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (es) Show all deliverables with this original (overview)
fa	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Persian (fa) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (fa) Show all deliverables with this original (overview)
fr	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
French (France) (fr) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (fr) Show all deliverables with this original (overview)
he	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Hebrew (he) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (he) Show all deliverables with this original (overview)
hr	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Croatian (hr) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (hr) Show all deliverables with this original (overview)
id	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Indonesian (id) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (id) Show all deliverables with this original (overview)
it	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Italian (it) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (it) Show all deliverables with this original (overview)
ja	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Japanese (ja) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (ja) Show all deliverables with this original (overview)
ko	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Korean (ko) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (ko) Show all deliverables with this original (overview)
lt	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Lithuanian (lt) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (lt) Show all deliverables with this original (overview)
nb	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Norwegian (Bokmål) (nb) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (nb) Show all deliverables with this original (overview)
nl	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Dutch (nl) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (nl) Show all deliverables with this original (overview)
pt	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Portuguese (Portugal) (pt) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (pt) Show all deliverables with this original (overview)
pt-br	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Portuguese (Brazil) (pt-br) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (pt-br) Show all deliverables with this original (overview)
ru	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Russian (ru) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (ru) Show all deliverables with this original (overview)
sv	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Swedish (sv) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (sv) Show all deliverables with this original (overview)
tr	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Turkish (tr) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (tr) Show all deliverables with this original (overview)
vi	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Vietnamese (vi) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (vi) Show all deliverables with this original (overview)
zh-cn	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Chinese (China) (zh-cn) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (zh-cn) Show all deliverables with this original (overview)
zh-tw	<!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> content.1.post_content	You have to log in to add a translation.	Details
Chinese (Taiwan) (zh-tw) <!-- wp:columns -->↵ <div class="wp-block-columns"><!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} -->↵ <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure>↵ <!-- /wp:image --></div>↵ <!-- /wp:column -->↵ ↵ <!-- wp:column -->↵ <div class="wp-block-column"><!-- wp:heading {"level":4} -->↵ <h4>Ingredients</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list -->↵ <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul>↵ <!-- /wp:list --></div>↵ <!-- /wp:column --></div>↵ <!-- /wp:columns -->↵ ↵ <!-- wp:heading {"level":4} -->↵ <h4>Procedure</h4>↵ <!-- /wp:heading -->↵ ↵ <!-- wp:list {"ordered":true} -->↵ <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol>↵ <!-- /wp:list -->↵ ↵ <!-- wp:separator -->↵ <hr class="wp-block-separator" />↵ <!-- /wp:separator -->↵ ↵ <!-- wp:paragraph -->↵ <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p>↵ <!-- /wp:paragraph --> <!-- wp:columns --> <div class="wp-block-columns"><!-- wp:column --> <div class="wp-block-column"><!-- wp:image {"id":41,"sizeSlug":"large"} --> <figure class="wp-block-image size-large"><img src="https://barnsburystarter.files.wordpress.com/2020/06/brooke-lark-f_5g8eehye-unsplash-1-1.jpg?w=689" class="wp-image-41" /></figure> <!-- /wp:image --></div> <!-- /wp:column --> <!-- wp:column --> <div class="wp-block-column"><!-- wp:heading {"level":4} --> <h4>Ingredients</h4> <!-- /wp:heading --> <!-- wp:list --> <ul><li>120ml (1/2 cup) butter</li><li> 2 tsp. dried basil, crushed</li><li> 2 tsp. lemon juice</li><li> 1 1/4 tsp. garlic powder</li><li> 3/4 tsp. seasoned salt</li><li> 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)</li><li> 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)</li><li> 3 Tbsp. walnuts (chopped )</li><li> fresh, grated Parmesan cheese</li></ul> <!-- /wp:list --></div> <!-- /wp:column --></div> <!-- /wp:columns --> <!-- wp:heading {"level":4} --> <h4>Procedure</h4> <!-- /wp:heading --> <!-- wp:list {"ordered":true} --> <ol><li>Melt the butter in a large skillet.</li><li>Add the basil, lemon juice, garlic powder and seasoned salt, blending well.</li><li>Add the fettuccine, broccoli, walnuts.</li><li>Blend well and toss to coat the fettuccine.</li><li>After tossing, add fresh grated Parmesan cheese to top off the dish.</li></ol> <!-- /wp:list --> <!-- wp:separator --> <hr class="wp-block-separator" /> <!-- /wp:separator --> <!-- wp:paragraph --> <p><em>This article uses material from the Wikibooks article "<a href="https://en.wikibooks.org/wiki/Cookbook:Garlic_Parmesan_Pasta">Cookbook:Garlic Parmesan Pasta</a>", which is released under the <a href="https://creativecommons.org/licenses/by-sa/3.0/">Creative Commons Attribution-Share-Alike License 3.0</a>.</em></p> <!-- /wp:paragraph --> You have to log in to edit this translation. or Cancel Meta Status: untranslated Context: content.1.post_content Priority: normal More links: Permalink to this original All translations of this original Show all translations across locales Show original across locales Show all deliverables with this original (zh-tw) Show all deliverables with this original (overview)

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