I do recognize that there are a lot of my readers who still have yet to embrace the idea of meatless Monday. I for one, love the idea of eating a meal without meat but I sympathize with the carnivores, because I live with a girl who absolutely does not see the point in eating a meatless meal. Even though I look forward to our meatless meals, and I feel completely full and satisfied when it's over, I still look across the table to see the disappointment on the face of my meat-loving girl.
I do try and make our meatless meals interesting and exciting to try and win her over and the best way to get her to ignore the fact that there is no meat on the table is to offer carbohydrates.
This fettuccini is simple - just as side dishes should be. It's quick and easy to put together and it's delicious - as a side OR as a main course.
Cheese and Butter Fettuccini
1/2 pound fettuccini
1 cup Parmigiano-Reggiano cheese
1/2 cup pasta water
2 1/2 Tablespoons butter
1/4 teaspoon salt
Cook pasta to al dente. Reserve 1/2 cup water before draining pasta.
Return pasta to pot. Add cheese, butter, reserved pasta water and salt to pan.