Spaghettini Verdi
"Simple and delicious pasta dish!"
photo by littlemafia
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 tablespoons butter
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- 8 tablespoons minced Italian parsley (fresh)
- 1 lb spaghettini (angel hair pasta)
- 1 teaspoon ground black pepper
- 1⁄4 cup grated parmesan cheese
- salt
directions
- Heat butter and oil in a saucepan. Saute crushed garlic until golden. Discard garlic.
- Stir in the parsley and simmer 4 minutes.
- Cook the pasta according to package directions; drain well. Place in a large bowl. Add pepper, Parmesan cheese, and salt, and toss well.
- Add the parsley sauce and toss again. Serve immediately.
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Reviews
-
This is pasta for the purist and it delivers on taste. It made a grand dinner last night with just green salad dressed with lemon and a pinch of salt. I used multigrain spagittini and made the rest just by the recipe. This will most certainly be made many time over here. YUM -
Such wonderful fresh flavours from so few ingredients-this recipe showcases how the simplest things are often the best!! I halved the recipe,but kept the original amount of garlic,also leaving it in. A really fast,simple and economical dish that doesn't compromise on taste. I loved it-thanks loof!! -
Perfect in every way! Used fresh locally made spaghettini and in place of some of the fresh parmesan I used freshly grated asiago. Fresh flat leaf parsley, too! Quick to make as well! Served with simple side of pan grilled zucchini and summer squash. Made for Veg Tag/July. -
How could I throw that garlic away? Of course I left it in!Great easy pasta dish and a nice change from the so omnipresent basil ,which I love but it was good to try something different.I made just one portion, I used less spaghetti, same amount of garlic and no butter. The olive oil seemed to be enough.thanks for sharing
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You know those days when you come home from work, and dinner just sounds like way too much effort? This is the dish to serve on those nights! Hardly any prep work, quick to put together, and a very flavorful result. I loved the fresh taste that came from the parsley, and as another reviewer did, I added a few red pepper flakes, and left the garlic in. I was by myself for dinner, so I cut this down to one serving, and it was perfect. Great recipe! Thanks for posting.
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Tweaks
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Winner, winner, spaghettini dinner! YUMMY! I subbed 1/4 teaspoon of crushed red pepper for the 1 teaspoon of black pepper. I forgot to add the salt, but I don't think it needed it because of all of the parmesan cheese. After the parsley sauteed, I dumped the oil/butter/parsley/garlic mixture into my blender and pulsed it to chop down the garlic and parsley for me (I kept the garlic because I LOVE it - and I'm glad that I did!). Then I tossed the parsley butter with the parm cheese and red peppers and thin spaghetti pasta (I didn't have angel hair). My husband LOVED this - asked that we have it again - and soon! I don't mind cooking it again because it was SOOOO simple & SOOOO tasty! Served with recipe #379658. Made for 1-2-3 Hit Wonders Tag Game.
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