Recipe courtesy of Michele Urvater
Spaghetti with Parsley Olive Oil Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 665
- Total Fat
- 29
- Saturated Fat
- 4
- Carbohydrates
- 86
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 0
- Sodium
- 348
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
1 pound of spaghetti or any other thin pasta
1/2 cup (packed) fresh parsley leaves
2 cloves garlic
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
Parmesan cheese-optional garnish
Directions
- 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 past and toss to combine.