Great Garlic PastaPosted: June 3, 2008
Great Garlic Pasta
1/3 cup slivered (1/4-inch pieces) or thinly sliced, garlic
2-3 tsp. olive oil
2 Tbsp. minced fresh parsley
1 Tbsp. minced fresh, or 1 tsp. crushed, dried rosemary leaves
8 oz. (2 cups) orrechiette (“little ears”), or other small pasta
1 cup tiny peas
1/4-1/3 (1-1 1/3 oz) cup freshly grated Parmesan cheese
Salt and pepper, to taste
1. Cook garlic over very low heat in oil in small skillet until very tender but not browned, about 10 minutes. Stir in herbs.
2. Cook pasta according to package directions, adding peas 1 minute before end of cooking time; drain. Toss pasta, garlic mixture, and cheese in serving bowl. Season to taste with salt and pepper.
Per serving: Cal 303, % from fat 15, fat 4.9, sat fat 1.4, chol 3.9, sodium 133, protein 12.2, carbs 52.3
From 1001 Low-Fat Recipes