Garlic Parsley Spaghetti Food

GARLIC PARSLEY SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat. Drain spaghetti; add to the skillet. Sprinkle with parsley, salt and pepper; toss to coat.

GARLIC PARSLEY SPAGHETTI

Steps:

• Cook spaghetti according to package directions.
• Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat.
• Drain spaghetti; add to the skillet.
• Sprinkle with parsley, salt and pepper; toss to coat.

SPAGHETTI WITH PARSLEY OLIVE OIL SAUCE

Steps:

• In a large pot bring water to a full rolling boil. Meanwhile, rinse, pat dry, and mince the parsley. Peel and mince the garlic. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, drain in a colander and transfer to a serving dish To make the sauce; in a skillet heat olive oil. Add garlic and cook until fragrant. Then add the parsley and remove from heat. Season to taste with salt and pepper. Add sauce to the past and toss to combine.

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

SPAGHETTI WITH BASIL AND PARSLEY

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 2/3 cup cooking water.
• Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt.
• Return pasta to pot, and toss to coat. Add herbs, reserving some for garnish. Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper, and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes if desired.

GARLIC PARMESAN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 8 to 10 minutes.
• Meanwhile, melt butter in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
• Drain spaghetti, reserving 1/2 cup pasta water. Add pasta water and Parmesan cheese to the skillet with the garlic. Stir to combine. Add spaghetti and parsley. Toss to evenly distribute parsley amongst spaghetti and serve immediately.

GARLIC SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.

PASTA WITH PARSLEY SAUCE

Steps:

• Drop the pasta into boiling water and cook according to package directions.
• While the pasta is cooking, melt the butter in a saucepan, stir in the garlic and simmer until the butter turns a bit darker. Combine the parsley, Parmesan and pepper, mix well and reserve.
• When the pasta is done, drain it and put it into a bowl. Pour on the butter and toss lightly to mix. Add the parsley-Parmesan-pepper mixture and toss to mix again. Serve immediately.

SPAGHETTI WITH MUSHROOMS, GARLIC & PARSLEY

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Heat the olive oil in a large skillet over medium heat.
• Scatter the garlic & crushed red pepper flakes over the oil and cook, shaking the pan, until golden, about 2 minutes.
• Add as many of the mushrooms as will fit comfortably into the skillet.
• Season lightly with salt and pepper and toss in the sage.
• Add the remaining mushrooms as the mushrooms in the skillet wilt and make room.
• Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.).
• Stir the spaghetti into the boiling wate; return to a boil, stirring frequently.
• Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a lively simmer.
• Cook until the liquid is reduced by about half, about 5 minutes.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
• If not, drain the pasta, return it to the pot, and pour in the sauce.
• Toss in the parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce.
• Check the seasoning, adding salt and peppers if necessary.
• Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls.

LEMON & PARSLEY SPAGHETTI

Steps:

• Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
• Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
• Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.