Ingredients

• 6 ounces dry fettuccini pasta
• 1 teaspoon butter
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh marjoram (optional)
• 1 tablespoon chopped fresh thyme (optional)
• 1 tablespoon butter
• 1/8 teaspoon salt
• 1 pinch ground black pepper

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Instructions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
3. In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.