Linguine With Parsley Sauce
A quick and easy weeknight meal when using ‘fresh pasta’ you can find in the supermarket.
I recently remade this linguine with parsley sauce recipe using fresh pasta I found in the supermarket. Using the fresh pasta I was able to make this recipe in less than 15 minutes.
Parsley is one of my favorite basic green herbs. My mother used it in almost everything she cooked. She told us “it’s good for you and it has a lot of iron”.
So I too always use fresh parsley (always listen to your mother 🙂 ). The boys don’t like seeing green specs attached to their food but I keep using it and hope that they will overcome eating with their eyes and start enjoying the flavors. I’m hopeful they will come around.
Now that we have a little bit of parsley facts let’s get cooking. This is an easy recipe and in less than 15 minutes if you use fresh pasta (it cooks in about 3-6 minutes ) you have a delicious meal.
I recently re-made this recipe (2016) using fresh fettucine from the supermarket and on the package it noted that the pasta cooks in 1 minute! Yes, it’s true.
I used a large saute pan and added my ingredients according to the recipe below except do not boil a pot of water for the pasta. Instead, I added 1 1/2 cups of vegetable broth to the pan along with the pasta. Stirred everything together and this dish was ready in a flash.
Linguine With Parsley Sauce
(Adapted from a recipe in Lidia Bastianich's cookbook Lidia Cooks from the Heart of Italy)
- 2 cups flat leaf parsley leaves
- 1 cup fresh baby spinach leaves
- 2 garlic cloves
- 1/4 tsp. crushed red pepper flakes (I use a pinch; you can adjust to your desired heat level)
- 1 tsp. kosher salt (or to taste)
- 1/2 cup extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 1 lb. of fresh linguine (you can find fresh pasta in the specialty dairy section of your supermarket)
- 1 TBLS. butter (I use smart balance)
- 1/2 cup grated Parmigiano Reggiano cheese
- If desired, place the halved tomatoes on a pan, sprinkle with course salt and place under the broiler for about 6-8 minutes, or just until softened, and then remove.
- Add the parsley and baby spinach leaves, garlic, pepper flakes and salt in bowl of food processor and pulse several times to coarsely chop the parsley and garlic. Then pour in the olive oil as the machine continues to break down the ingredients into a fine texture. With a spatula scrape the sides of the processor bowl to add the sauce to a small bowl and set aside. (This step takes about 1 minute more or less.)
- Bring water to boil for the pasta and cook according to package directions.
- Drain the pasta and save a little of the water. Pour the pasta in to a large mixing bowl, add a tablespoon of butter, add the parsley sauce and the warm tomatoes and mix well. If too dry stir in a little of the pasta water and mix well.
- Serve with the grated cheese on the side.
The parsley sauce can be prepared a day in advance or frozen to be used a week or two later.
As with many of my recipes you can be flexible about the ingredients you add. Quite often I use whatever I have in the fridge especially when the weather is bad and I haven’t been able to get to the supermarket. When I recently remade this recipe I only had a large tomato so I cut it into cubes. Make this pasta dish your own by using your favorite ingredients.
You might also enjoy this Pasta With Farm Fresh Vegetables
Hearth and Soul at Premeditated Leftovers