Pasta with Garlic & Parsley
This is a fun weeknight dish that will introduce vegetable-phobic kids to a green - parsley. The garlic can be adjusted up or down, depending on preference.
Ingredients
- ¼ cup extra virgin olive oil
- ½ tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- ¼ tsp. freshly ground pepper
- ¾ cup chopped parsley (about one large bunch or two organic bunches)
- 4-5 cloves crushed garlic
- 10 oz. regular or gluten-free spaghetti
Instructions
- Boil water, plus a hearty dash of salt, in a large pot. Once the water is good and boiling, toss in the pasta and begin the sauce.
- Warm a large skillet over medium-high heat; add the olive oil.
- When the oil is hot it will move like water in the skillet; now add the crushed red pepper, salt and pepper and sauté for 2 minutes.
- Add the parsley and the garlic, and sauté for 1 minute, being careful not to burn the parsley.
- Once the pasta is done, drain and add to the parsley sauce.
- Serve immediately. Pass with fresh Parmigiano cheese and salt.
Recipe by The California Table at http://thecaliforniatable.com/garlic-parsley-pasta/