Recipe by A NAN
"This Italian pasta recipe couldn't be much easier."
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chopped fresh parsley
salt and ground black pepper to taste
grated Parmesan cheese
I made this last night for dinner and was pleasantly surprised at the tastiness and ease of preparation. I did however make a couple of changes, but the base recipe still deserves 5 stars. I added 1/4 cup of dry white wine, 1 tbsp of lemon juice, and 1 cup each diced Roma tomatoes and white mushrooms to the garlic for the first 5 minutes of cooking. I also added 1 bag of baby spinach leaves at the end with the parsley until it was just wilted. It was pretty to look at as well as delicious. My husband who is a certified carnivore, actually enjoyed this, and suggested maybe adding some cooked shrimp next time I make it.
I made this again last night with a few additional changes, and it became an outstanding dinner!! I used the basic recipe. I added the baby spinach leaves, mushrooms, roma tomatoes, 1/2 cup white wine, and 1 tbsp lemon juice, like I wrote last time I made it, but last night I added diced cooked chicken, black olives, roasted red peppers, onions, some capers, sun-dried tomatoes (drained) and pine nuts to the mix...What a HUGE difference!! It was already a great recipe, but these few simple additions took it WAY over the top!! I sprinkled a handful of shredded Mozzarella cheese over top just before serving and served it with an artisan cheese bread and there wasn't a drop of leftovers!! Like the old Alka-Seltzer commercial said... "I can't believe we ate the whole thing"!! :)
Even adding more cheese (this helps everything-can you tell I am a cheesehead? Wisconsin & The Packers) didnt help! No one else liked it either! I wont be making this again. Even with modifications here and there with this and that! No Go!
This was very good. Flavorful but not overly spicy. I served this with garlic bread and salad and it made for a light but filling meal. Plus I had all the ingredients on hand! Will make again.
This was very tasty and extremely easy!! I did add a splash of white wine and the juice from half of a lemon when I added the parsley. Then I stirred in the parmesan cheese right after I turned off the heat so that the liquid was absorbed by the cheese. Delicious!!
This recipe is best left alone. Do, however, use a good parmesan cheese. Do not commit the horrible sin of using the green box kind. Let the cheese come to room temperature then take a fork and gently take off small bits from the cheese, gently adding them to the pasta. Delicious.
Great as is!
Quick, simple dinner when you don't have fresh ingredients on hand.
Easy to make and it has a nice flavor. Made this as is once and then another time I ran out of oil and used butter instead-it was still delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
** Calories: 433
** Calories from Fat: 159
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