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6-8 sprigs fresh Italian parsley (rinsed)
2 tablespoons butter
1 tablespoon olive oil
6 fresh garlic cloves
1 (9-ounce) package refrigerated angel hair pasta
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Chop parsley leaves finely.
2. Preheat large sauté pan on medium 2-3 minutes. Place butter and olive oil in pan; swirl to coat. Crush garlic cloves into pan, using garlic press. Use knife to remove garlic from bottom of press. Add parsley and cook 2-3 minutes to blend flavors.
3. Stir pasta into boiling water. Boil 1-2 minutes, stirring occasionally, or until tender.
4. Drain pasta and add to garlic mixture; toss to coat and serve.
CALORIES (per 1/4 recipe) 270kcal; FAT 10g; CHOL 60mg;SODIUM 65mg; CARB 37g; FIBER 3g; PROTEIN 8g;VIT A 8%; VIT C 6%; CALC 2%; IRON 15%