| 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
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