INGREDIENTS:

• 1/4 c. water
• 1 tbsp. dried basil leaves
• 1/4 c. Blue Bonnet Margarine
• 1 clove garlic, crushed
• 1 tbsp. lemon juice
• 3/4 c. finely chopped fresh parsley
• 2 oz. fresh Parmesan cheese, grated
• 1/2 pkg. (8 oz.) spaghetti, cooked
• and drained

DIRECTIONS:

• Mix water and basil; let set 30 minutes. Heat Blue Bonnet
• Margarine and garlic until margarine melts. Remove from heat.
• Whisk in basil mixture, lemon juice, parsley and cheese. Toss with
• hot cooked spaghetti and serve.