Pasta With Parsley Sauce

Ingredients

• ½ to ¾ pound spaghettini or vermicelli
• 1 cup (2 sticks) butter
• 1 clove garlic, minced
• 1 cup chopped fresh parsley, preferably Italian
• ½ cup chopped grated Parmesan cheese, or as desired
• Freshly ground black pepper as desired

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    731 calories; 50 grams fat; 31 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 54 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 15 grams protein; 131 milligrams cholesterol; 213 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 pasta-course servings

Preparation

1. Drop the pasta into boiling water and cook according to package directions.
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.
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.

About 20 minutes