Spaghetti With Parsley Olive Oil Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pmonfri1 | 4 | Servings | |
INGREDIENTS
| 1 | lb | Spaghetti or any other thin |
| pasta | ||
| 1/2 | c | Fresh parsley leaves – |
| packed | ||
| 2 | Garlic cloves | |
| 1/2 | c | Extra-virgin olive oil |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Parmesan cheese, optional |
INSTRUCTIONS
In a large pot bring water to a full rolling boil. Meanwhile, rinse, pat dry, and mince the parsley. Peel and mince the garlic. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, drain in a colander and transfer to a serving dish. To make the sauce; in a skillet heat olive oil. Add garlic and cook until fragrant. Then add the parsley and remove from heat. Season to taste with salt and pepper. Add sauce to the pasta and toss to combine. This recipe yields 4 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6500 broadcast 06-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-20-1998 Recipe by: Michele Urvater Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 609
Calories From Fat: 122
Total Fat: 14g
Cholesterol: 37.4mg
Sodium: 734.2mg
Potassium: 356.3mg
Carbohydrates: 87.5g
Fiber: 4g
Sugar: 3.5g
Protein: 31.5g