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Spaghetti With Olive Oil and Parsley

By Pierre Franey

Total Time
15 minutes
Rating
3(5)
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings
  • ¾pound spaghetti
  • Salt to taste
  • 2tablespoons olive oil
  • 2tablespoons chopped Italian parsley
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

377 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 11 grams protein; 219 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook the spaghetti in boiling salted water until al dente. Drain and reserve ¼ cup of the cooking liquid. Return the spaghetti to the kettle and add the oil, parsley and reserved cooking liquid, salt and pepper.

  2. Step 2

    Bring to a simmer, toss well and serve immediately.

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3 out of 5
5 user ratings
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