Linguine With Parsley Sauce
(Adapted from a recipe in Lidia Bastianich’s cookbook Lidia Cooks from the Heart of Italy)
- Prep Time: 5-7 minutes
- Cook Time: 3-12 minutes
- Total Time: 20-30 minutes
- Yield: 2 servings
- Category: Dinner
- Cuisine: American/Italian
- 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.
Using ‘fresh’ pasta from the supermarket makes this a quick & easy recipe. If you use dried pasta, add 10-12 minutes for the pasta to cook.
Keywords: fresh pasta, easy pasta dinner, quick and easy recipe,