Leftover flat-leaf parsley is likely lurking in your crisper. This unassuming herb has a bright, grassy personality that, combined with cheese, garlic, and good olive oil, makes this dish sing. Try embellishing with lemon zest, toasted nuts, sun-dried tomatoes in oil, or even sardines.

Colu Henry
This Story Originally Appeared On cookinglight.com


Recipe Summary test

15 mins
25 mins
Serves 4 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water and 1 tablespoon salt to a boil. Add pasta; cook 7 minutes or until al dente. Drain in a colander over a bowl, reserving 1 1/2 cups cooking liquid.

  • Heat 1 tablespoon oil in a skillet over medium. Add garlic; cook 2 minutes or until pale golden-brown.

  • Scoop pasta directly into the skillet, tossing to coat. Add parsley and Parmesan, and toss until all the pasta strands are covered. Add 1 to 1 1/2 cups reserved pasta cooking liquid to pan as needed to loosen sauce. Sprinkle with remaining 1/4 teaspoon salt and pepper. Drizzle with remaining 2 teaspoons olive oil.

Nutrition Facts

348 calories; fat 11.6g; saturated fat 3.7g; mono fat 5.5g; poly fat 1.2g; protein 13g; carbohydrates 47g; fiber 3g; cholesterol 15mg; iron 3mg; sodium 600mg; calcium 201mg; sugars 2g.