Bread and Garlic Pasta
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 836 |
| pro | 18 g |
| total fat | 45 g |
| sat. fat | 7 g |
| carb | 90 g |
| fibre | 5 g |
| chol | 5 mg |
| sodium | 793 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 26 |
| vit A | 5 |
| vit C | 8 |
| folate | 77 |
The irresistible combination of bread and garlic melds into a creamy sauce that's simply a must for garlic lovers. A splash of red wine vinegar adds a tangy edge.
Ingredients
Preparation
Using mortar and pestle, pound bread-crumb mixture, garlic, salt and pepper to form paste. Add some of the oil, a few drops at a time, stirring constantly, until starting to emulsify. Add remaining oil in thin steady stream, stirring constantly, until consistency of mayonnaise. Stir in parsley.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain; return to pan over low heat. Pour in sauce; stir until heated through, adding some of the reserved cooking liquid if desired. Serve sprinkled with cheese.
Additional information :
Tip: Instead of a mortar and pestle, you can use a food processor: slowly pour in oil in thin steady stream until thickened. (Don't worry if there is a thin film of oil; it won't all be absorbed.)
Source : Canadian Living Magazine: November 2002
- Keywords : Dinner; Vegetarian; Boil; Garlic; Pasta; Parmesan; Bread crumbs;
Related content
-
-
Roasted Red Pepper Pasta
Roasted peppers will wait patiently in the pantry so that you can whiz up a sauce in seconds....
-
Quinoa Cakes with Lemon Yogurt Sauce
These delicate cakes may crumble a bit while being formed but will firm up during frying....
-
Spinach, Tomato and Bocconcini Pasta Toss
If fresh spinach is available at your market, you can use it instead of baby spinach. Make sure...
