Quick Garlic-Parsley-Parmesan Pasta
For lunch today I didn’t have much to choose from. I had the following restrictions: I was completely out of veggies and fruit (a rarity at my house); I had no bread, tortillas or crackers; I had been eating a lot of meat lately, so I wanted something vegetarian; I was about to head to the grocery store, so I wanted something fast, yet nutritious.
I remembered I had pasta…and a block of Parmesan in the fridge…and garlic…and my garden.
- 1/4 lb pasta, any type (I used whole wheat Gemelli)
- Real Parmesan cheese, preferably in a block (it’s fresher when you grate it right before eating)
- One handful of fresh Italian/flat-leaf parsley (from the garden), chopped
- 1 garlic clove, minced
- Olive oil for cooking
- Salt and Pepper
- Really good tasting extra virgin olive oil to garnish (I used the oil I bought at Preston Vineyards from a trip to Sonoma, CA in July)
- Boil pasta.
- In a small pan, cook garlic in [cooking] olive oil on low-medium heat for about 5 minutes. Turn off heat and add parsley.
- Strain cooked pasta. Add pasta to pan with garlic and parsley. Grate fresh Parmesan on top.
- Grind pepper and salt on top, to taste. Mix.
- Add a tad of your very best extra virgin olive oil. Enjoy!