Guest guest Posted October 22, 1999 Report Share Posted October 22, 1999 * Exported from MasterCook * Great Garlic Pasta Recipe By :Sue Spitler Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces orrechiette, or cappellatti 1 cup tiny peas 1/3 cup slivered (1/4 " pcs), or thinly sliced garlic 2 teaspoons olive oil 2 tablespoons minced fresh parsley 1 tablespoon minced fresh rosemary. or 1 t cushed dry 1/4 cup freshly grated Parmesan cheese (up to 1/3 cup) salt and pepper to taste Cook pasta according to package directions, adding peas 1 minute before end of cooking tiime; drain. While pasta is cooking... Cook garlic over very low heat in oil in small skillet until very tender but not browned, about 10 minutes. Add herbs; toss with pasta and cheese in serving bowl. Season to taste with salt and pepper. Source: " Simply Vegetarian, p. 48 " - - - - - - - - - - - - - - - - - - - Per serving: 21 Calories (kcal); 2g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : I use frozen, thawed peas. I've made it with fresh and minced, bottled garlic and both work. Add what you like, slivered almonds are good. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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