Canadian Living - Quick & Easy - - CONTENTS -

Hands-on time: 25 min­utes To­tal time: 45 min­utes Makes: 4 serv­ings

This sim­ple, rus­tic pasta recipe is ideal for those nights when the cup­board looks bare. Add a pinch of hot pep­per flakes to the pars­ley-oil mix­ture if you like a lit­tle spice. ⅓ cup pine nuts ⅓ cup minced fresh pars­ley 3 tbsp ex­tra-vir­gin olive oil 1 tbsp lemon zest 2 tbsp lemon juice ¼ tsp each salt and pep­per 375 g tagli­atelle or fet­tuc­cine ¾ cup grated Parme­san cheese In small skil­let, toast pine nuts over medium-low heat, stir­ring of­ten, un­til light golden, about 3 min­utes. Let cool. Stir to­gether ¼ cup of the pars­ley, oil, lemon zest, lemon juice, salt and pep­per; cover and let stand for 30 min­utes. Mean­while, in large saucepan of boil­ing salted wa­ter, cook pasta ac­cord­ing to pack­age di­rec­tions. Re­serv­ing ¾ cup of the cook­ing liq­uid, drain; re­turn pasta to pan. Toss with lemon mix­ture, re­served cook­ing liq­uid, Parme­san and half of the pine nuts. Trans­fer to large bowl or plat­ter; sprin­kle with re­main­ing pars­ley and pine nuts. PER SERV­ING: about 567 cal, 20 g pro, 25 g to­tal fat (5 g sat. fat), 67 g carb, 5 g fi­bre, 17 mg chol, 657 mg sodium. % RDI: 21% cal­cium, 31% iron, 6% vit A, 22% vit C, 85% fo­late.

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