| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Spaghetti |
| 8 | Garlic cloves, chopped | |
| 1/4 | c | Olive oil |
| 1/2 | c | Parsley, chopped |
| 1/4 | c | Basil, chopped |
| 1/4 | c | Chives, chopped |
| 4 | T | Sage, chopped |
| 0.00 Salt & pepper |
INSTRUCTIONS
Cook spaghetti until al dente. Meanwhile, heat the garlic in the olive oil until it smells fragrant, just a few moments. Toss in the herbs & remove from the heat. Drain the pasta & toss in the pan with the garlicky herbs. Season & serve & do not add cheese as it only interferes with the herby flavours. Be sure to add enough salt & pepper, however. VARIATION: Omit the basil altogether. Replace the sage with any of the following fresh herbs: marjoram; oregano; thyme; rosemary or tarragon. Conversely, reduce the amount of sage & add a little of all these herbs. Posted to JEWISH-FOOD digest Volume 98 #030 by BNLImp <BNLImp@aol.com> on Jan 17, 1998
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
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Calories: 2213
Calories From Fat: 539
Total Fat: 61.4g
Cholesterol: 0mg
Sodium: 50mg
Potassium: 1341.3mg
Carbohydrates: 349.3g
Fiber: 16.5g
Sugar: 12.9g
Protein: 62.3g