<!-- 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 -->