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Garlic Parsley Spaghetti Recipe

Garlic Parsley Spaghetti Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8-10 servings

Ingredients

  • 1 package (16 ounces) thin spaghetti
  • 4 garlic cloves, minced
  • 1/2 cup olive oil
  • 1/2 cup minced fresh parsley
  • Salt and pepper to taste

Directions

  • 1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat. Drain spaghetti; add to the skillet. Sprinkle with parsley, salt and pepper; toss to coat. Yield: 8-10 servings.

Nutritional Facts

1 cup: 267 calories, 12g fat (2g saturated fat), 0mg cholesterol, 5mg sodium, 34g carbohydrate (2g sugars, 1g fiber), 6g protein

Reviews for Garlic Parsley Spaghetti

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MY REVIEW
Brenda2772
Reviewed May. 22, 2012

"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."

MY REVIEW
patricia diane
Reviewed Jan. 23, 2009

"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."

MY REVIEW
chris28304
Reviewed Jun. 5, 2008

"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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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.