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PAM'S PASTA WITH GARLIC AND PARSLEY This pasta dish has been passed down for generations. There are slight variations, but
the main idea of pasta and garlic remains a familiar, enjoyable, staple in the Italian households. It is an easy and tasty delightful dish for those who savor garlic and it feeds
several on a small budget. The ingredients are only five which are: extra virgin olive oil
(cold- pressed for best flavor and nutritional value), fresh garlic, fresh parsley (curly or Italian), pasta-any kind will do, and fresh or canned chicken broth. Also, if you wish to
use a sixth ingredient, a sprinkle of fresh grated parmesan or romano cheese will enhance
your dish quite nicely. Ready to cook and enjoy the sweet pungent taste of this
masterpiece? Step into my kitchen. Gather two large pots. One fill with water to boil the pasta. The other splash your olive
oil into bottom, I use about four tablespoons or more, per pound of pasta. Heat oil about
medium level, then add chopped or sliced fresh garlic into heated oil. The amount can
vary greatly. I use about one half of a full bulb, per pound of pasta. If we are sick with
colds, infections, or flu, I would double that amount. You could say we are garlic
loading or we are at the garlic saturation point. After garlic is lightly soften by heat add the parsley. I add about a fourth of a pound, cook until slightly limp, than turn off the heat
and let the bonding of flavors blend for a least fifteen minutes. After that time has passed add one can of no-fat chicken broth, stir and return to a very low heat. After
the water is brought to a full boil in the other pot toss pasta in with a pinch of salt. Boil about five minutes, under cook the pasta. Drain and add to garlic/parsley mixture, simmer on very low heat until you arrive at your desired firmness of pasta, stir so sticking
does not occur. When texture is perfect, transfer into large dish, top with cheese if desired and eat immediately for full flavor. Leftovers can be chilled and served the next
day cold. This is a versatile dish ready in about 30 minutes, where the cook could add
many different fresh veggies to change flavor or color. Some suggestions are peppers,
eggplant, squash, and any fresh green such as spinach. |