The other night I made one of my favorite dishes, the Butter Sage Pasta. This meal is so unhealthy that I can only eat it once a year, and even then I can feel my arteries clogging up. I don’t know why I ate that dish especially since I’m trying to lose my beer belly and my doctor says I have high cholesterol and high triglycerides. Anyways, I’ve decided to share the recipe because I think everyone deserves to have one of those “guilty” meals once in a blue moon. Speaking of Blue Moon… I haven’t had that beer in a while.

Ingredients:

• Any pasta you like, I prefer penne
• 4 tablespoons of unsalted butter
• 10 large sage leaves
• 1/2 lemon
• 1/4 cup grated Parmigiano-Reggiano

Directions:

While your pasta cooks, melt the butter in a 12 to 14-inch saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter. Add the sage leaves and remove from heat. Add lemon juice and set aside. Add the cheese, toss to coat and serve immediately.

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