Med Vegan: Spaghettini with Green Sauce

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* Exported from MasterCook Mac *

 

Spaghettini with Green Sauce

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein p117

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup extra virgin olive oil

8 cloves garlic -- finely chopped

2 cups packed fresh flat-leaf parsley -- finely chopped

1/4 cup vegetable broth

salt and freshly ground black pepper -- to taste

- preferably the coarse variety of salt

12 ounces spaghettini or other thin pasta

 

Serves 4 main-course, or 6 to 8 pasta-course servings.

 

Made with just five main ingredients in barely five minutes, this

simple green sauce will fast become part of your recipe file for

super-quick weeknight suppers.

 

In a medium nonstick skillet, heat the oil over medium-low heat. Add

the garlic and cook, stirring frequently, until lightly browned,

about 5 minutes. Add the parsley and broth and stir unlit just

combined. Immediately remove from the heat and season with coarse

salt and pepper.

 

Meanwhile, cook the pasta in boiling salted water according to

package directions until al dente. Drain well and transfer to a warm

serving bowl. Add the parsley-garlic mixture and toss well to

combine. Season with additional coarse salt, if necessary. Serve at

once.

 

Variation: Substitute fresh cilantro for half of the parsley.

Although Italian cooks in Italy seldom use the leaf (they use the

dried seed, which is known as coriander), many are using it here and

acquiring a taste for it.

 

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Per serving (excluding unknown items): 139 Calories; 14g Fat (88%

calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol;

105mg Sodium

Food Exchanges: 1/2 Vegetable; 3 Fat

 

 

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