Garlic Parmesan and Parsley Pasta

    (18)
    18 min

    This simple Italian pasta dish is not only delicious, but it's also quick and easy to make. Pasta is tossed with sauteed garlic and parsley and garnished with Parmesan. Serve as is for a simple supper or with a side salad.


    20 people made this

    Ingredients
    Serves: 1 

    • 65g fusilli pasta
    • 1 clove garlic, finely chopped
    • 2 teaspoons olive oil
    • 2 tablespoons chopped fresh parsley
    • salt and ground black pepper to taste
    • 4 tablespoons grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Bring a large pot of lightly salted water to the boil; add the fusilli and cook until al dente, 8 to 10 minutes; drain.
    2. Heat the oil in a frying pan over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (12)

    by
    26

    I made this last night for dinner and was pleasantly surprised at the tastiness and ease of preparation. I did however make a couple of changes, but the base recipe still deserves 5 stars. I added 1/4 cup of dry white wine, 1 tbsp of lemon juice, and 1 cup each diced Roma tomatoes and white mushrooms to the garlic for the first 5 minutes of cooking. I also added 1 bag of baby spinach leaves at the end with the parsley until it was just wilted. It was pretty to look at as well as delicious. My husband who is a certified carnivore, actually enjoyed this, and suggested maybe adding some cooked shrimp next time I make it. **UPDATE** I made this again last night with a few additional changes, and it became an outstanding dinner!! I used the basic recipe. I added the baby spinach leaves, mushrooms, roma tomatoes, 1/2 cup white wine, and 1 tbsp lemon juice, like I wrote last time I made it, but last night I added diced cooked chicken, black olives, roasted red peppers, onions, some capers, sun-dried tomatoes (drained) and pine nuts to the mix...What a HUGE difference!! It was already a great recipe, but these few simple additions took it WAY over the top!! I sprinkled a handful of shredded Mozzarella cheese over top just before serving and served it with an artisan cheese bread and there wasn't a drop of leftovers!! Like the old Alka-Seltzer commercial said... "I can't believe we ate the whole thing"!!  -  26 May 2008  (Review from Allrecipes US | Canada)

    by
    11

    This was very good. Flavorful but not overly spicy. I served this with garlic bread and salad and it made for a light but filling meal. Plus I had all the ingredients on hand! Will make again.  -  07 Feb 2008  (Review from Allrecipes US | Canada)

    by
    10

    This was very tasty and extremely easy!! I did add a splash of white wine and the juice from half of a lemon when I added the parsley. Then I stirred in the parmesan cheese right after I turned off the heat so that the liquid was absorbed by the cheese. Delicious!!  -  17 Apr 2008  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 12 collections