• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Patrick's Parsley Pasta

  • Recipe Submitted by on

Category: Main Dish, Pasta

 Ingredients List

  • 2 lg Garlic cloves; thinly sliced
  • 3/4 c Fresh Italian parsley*
  • -- finely minced
  • 1 1/2 ts Dried marjoram or
  • 1 tb Fresh marjoram; minced
  • 1 ts Dried basil or
  • 1 tb Fresh basil; minced
  • 1 ts Brown sugar
  • 1/4 c Red wine vinegar
  • 3/4 ts Dry mustard
  • 1/2 ts Celery seeds; crushed
  • 2 Egg whites
  • 2 ts Olive oil
  • 2 tb Lemon juice
  • Freshly ground pepper
  • 1/2 c Fresh Romano cheese; grated
  • 1 lb Spiral pasta**


*This amount is all of a good-sized bunch, stems removed and saved for soup
or stock.

**Rotelli, etc. The more nooks and crannies in the pasta, the more sauce
it will hold.

Place garlic and parsley in a small bowl. Beat in herbs, brown sugar,
vinegar, mustard, celery seeds, egg whites, oil, lemon juice and pepper.
Add grated cheese; mix thoroughly. Allow to stand at room temperature while
you cook pasta according to package directions.

Drain pasta and return to pot; toss with parsley and cheese mixture. Serve
immediately with extra freshly grated cheese.

The author says that leftovers are good cold or at room temperature
accompanied by corned beef.

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