Our Veggie Kitchen

I made a penne pasta with Peppery Parsley Sauce tonight. I wanted something fast because I needed time to make VeganDad's Creamy Mac & Cheeze Sauce to pour over a pot of broccoli and cauliflower. The parsley pasta was perfect because it was quick, light and refreshing. It went great with the veggies. And, boy is it fast. You'll want to almost completely cook the pasta before you even start the sauce.



Penne with Peppery Parsley Sauce
1 lb pasta (I usually use penne or spaghetti)
1/3 cup olive oil
3 dried chili peppers, broken & seeds removed
3 cloves garlic, minced
1/2 tsp salt
1 cup fresh chopped parsley

Cook pasta in salted water until al dente. Do not start the sauce until the pasta is nearly cooked. You can even drain the cooked pasta and leave it in the colander before you start.

Heat the oil over medium heat. Add the dried chilies and fry until they begin to brown. Remove and discard. Add the minced garlic and give it a stir. Add the parsley and cook just until it turns bright green. Remove from heat and pour over the pasta. Lift the pasta with the sauce to combine.

4 Servings (20g fat, 86g carbs, 15g protein)