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This simple recipe from Evelyn Sparish calls for only a few ingredients. The Cumberland, Wisconsin cook combines pasta, garlic and parsley to create the versatile savory dish.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 267 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 5 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Garlic Parsley Spaghetti in Quick Cooking July/August 2003, p8
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on May. 22, 2012 by Brenda2772
I would make it again, but. . .It was a bit on the dry side for us. Otherwise, it had a nice subtle taste. Better than plan pasta. I will combine it with another recipe to make a creamy, parsley sauce.
I would make it again, but. . .
It was a bit on the dry side for us. Otherwise, it had a nice subtle taste. Better than plan pasta. I will combine it with another recipe to make a creamy, parsley sauce.
Reviewed on Jan. 23, 2009 by patricia diane
oh my! This is basically an old Sicilian recipe. The carters would make it on the road crossing the island. My Sicilian grandmother made this, my father called it depression sphghetti. It is delicious, even without parsley. You can add black pepper and of course, if you wish you can use parmesan at the table. You want more flavor add more garlic and let it turn translucent. Use a good quality olive oil because this recipe is about the olive oil. You can use Italian or French bread to collect the leftovers. I don't use salt. When times were really hard the parsley would go to.
Reviewed on Jun. 05, 2008 by chris28304
The taste of olive oil was a bit too much. I even used less than what the recipe called for but that was all I could taste. I had to add a lot of salt, pepper and extra parsley just to have some taste. This is a recipe I will not be making again.
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