Spaghetti With Olive Oil and Parsley

By Pierre Franey

Published February 13, 1990

Total Time
15 minutes
Rating
3(5)
Comments
Read comments

Featured in: 60-MINUTE GOURMET

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • ¾ pound spaghetti

  • Salt to taste

  • 2 tablespoons olive oil

  • 2 tablespoons chopped Italian parsley

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

64 grams carbs; 377 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 219 milligrams sodium; 11 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Cook the spaghetti in boiling salted water until al dente. Drain and reserve ¼ cup of the cooking liquid. Return the spaghetti to the kettle and add the oil, parsley and reserved cooking liquid, salt and pepper.

  2. Step 2

    Bring to a simmer, toss well and serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
5 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
additions

Add garlic and onions

Private comments are only visible to you.

Recipe Tags

or to save this recipe.