Pasta With Parsley Sauce
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½ to ¾pound spaghettini or vermicelli
- 1cup (2 sticks) butter
- 1clove garlic, minced
- 1cup chopped fresh parsley, preferably Italian
- ½cup chopped grated Parmesan cheese, or as desired
- Freshly ground black pepper as desired
Nutritional analysis per serving (4 servings)
750 calories; 52 grams fat; 32 grams saturated fat; 2 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 17 grams protein; 275 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Drop the pasta into boiling water and cook according to package directions.
- Step 2
While the pasta is cooking, melt the butter in a saucepan, stir in the garlic and simmer until the butter turns a bit darker. Combine the parsley, Parmesan and pepper, mix well and reserve.
- Step 3
When the pasta is done, drain it and put it into a bowl. Pour on the butter and toss lightly to mix. Add the parsley-Parmesan-pepper mixture and toss to mix again. Serve immediately.
Private Notes
Comments
My impression: Seems like a lot of butter for less than a pound of pasta.
My impression: Seems like a lot of butter for less than a pound of pasta.
@Albert, it was! I made it as written. Too much butter for that amount of pasta. I should have increased the amount of parmesan and lowered the amount of butter.
Advertisement