This dish was super easy, and it got thumbs up from the whole family! I used angel hair instead of spaghetti. We did have leftovers, and we ate this for lunch the next couple of days. This is a simple, easy, yummy dish.
Pretty “Parslied” Spaghetti
(Cooking Light May 2017)
time needed: 25 min.
1 tablespoon plus 1/4 tsp. kosher salt, divided
8 ounces uncooked spaghetti
5 teaspoons olive oil, divided
4 garlic cloves, thinly sliced
1 1/2 cups chopped fresh flat-leaf parsley
2 1/2 ounces grated Parmesan cheese (about 2/3 cup)
1/4 teaspoon freshly ground black pepper
Bring a large saucepan of water and 1 tablespoon salt to a boil. Add pasta; cook 7 minutes or until al dente. Drain in a colander over a bowl, reserving 1 1/2 cups cooking liquid.
Heat 1 tablespoon oil in a skillet over medium. Add garlic; cook 2 minutes or until pale golden-brown.
Scoop pasta directly into the skillet, tossing to coat. Add parsley and Parmesan, and toss until all the pasta strands are covered. Add 1 to 1 1/2 cups reserved pasta cooking liquid to pan as needed to loosen sauce. Sprinkle with remaining 1/4 teaspoon salt and pepper. Drizzle with remaining 2 teaspoons olive oil.