Recipe by VAMPYRELADY
"A quick, simple pasta tossed with butter, parsley, and Parmesan cheese. A wonderful recipe to make when you don't feel like making a trip to the grocery store. I used what I had on hand and it worked like a charm! Add summer vine-ripened tomatoes for an extra dash of flavor!"
Watch video tips and tricks
1 (6 ounce) package
salt and freshly ground black pepper to taste
chopped fresh parsley
grated Parmesan cheese
This is a very good recipe I found after seeing something similar on tv. To simplify it further, you can cook your noodles, drain them and reserve a little bit of the noodle water in your final serving dish. To that water add your butter, spices, and the refrigerated garlic. Now mix in the still hot pasta and your leafy green thing of choice (I use either a little raw basil or a lot of raw spinach depending) into the buttery mix. The leaves wilt and the butter melts and you can toss it in its final serving dish. Cheese can go in now, or later on the side at the table (I use asiago, a little goes a long way and it keeps forever).
This was one of the first recipes I got from this site, and I have been making it for about 5 or 6 years. It is a very basic recipe that can be served with almost any meat dish---I like to pair it with grilled chicken breasts. Thanks for the great recipe!
I loved this! It was great! We didn't use as much garlic though, and I added two cups of water and some mozzerella (shredded) to it too and it was fantastic! The hubby and I were both starving, and not wanting to spend a lot of time on dinner, and the weather being so hot, it was perfect, simple, and tasted great! I will definitely make this again!
This is a very simple yet delicious recipe. The only real change I made (and it's an addition, not really a change) is to toast some fresh bread crumbs (I keep a bag of them in the freezer) and sprinkle them on top. I may add some sliced green onions and chopped fresh tomatoes as suggested by another reviewer next time I make it. Definitely use freshly grated Parmesana Reggiano for the best results. Thanks for the recipe!
Easy, simple and humble, a “take for granted” pasta dish that has been a staple in my diet my whole life. (And, I suspect, that of many other Italians as well) I like a combination of olive oil and butter and don't find it necessary to measure anything. Cook to taste, adding some reserved, starchy, pasta cooking water if necessary to make this creamy and moist, particularly if you toss the pasta with the cheese before serving rather than sprinkling it on upon serving.
SO FABULOUS! I didn't even have the fresh parsley, but this tastes straight out of a delicious restaurant! LOVE IT! Thanks so much for the recipe. Can't wait to try it again with parsley.
i liked this
* Percent Daily Values are based on a 2,000 calorie diet.
Rich Pasta for the Poor Kitchen
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 265
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch how to make a nice and spicy shrimp and scallop pasta in this video.
See how to make a garlicky broccoli sauce for angel hair pasta.
See how to make a spicy vegetarian pasta with lots of Cajun seasoning.