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Parsley Pasta Sauce Recipe

This cream-based sauce is a nice change of pace from more traditional red sauces. Use it as a topping for your favorite noodles or as the sauce in a deliciously different lasagna.—Donna Barleen, Concordia, Kansas

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Parsley Pasta Sauce Recipe

Prep/Total Time: 10 min.

Yield: 5 Servings

10 10

Ingredients

2 cups tightly packed fresh parsley leaves
1/2 cup canola oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 cup (8 ounces) sour cream
1/2 cup grated Parmesan cheese
Hot cooked pasta or hot spaghetti squash
1/2 cup sunflower kernels, optional

Directions

In a blender, combine the first eight ingredients; cover and process until smooth. Add sour cream and Parmesan cheese; process just until mixed. Serve over pasta or spaghetti squash. Sprinkle with sunflower kernels if desired. Yield: 1-2/3 cups.

Nutritional Facts 1 serving (1/3 cup) equals 337 calories, 32 g fat (10 g saturated fat), 38 mg cholesterol, 423 mg sodium, 4 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Parsley Pasta Sauce in Taste of Home October/November 1994, p41