Quick Parmesan Parsley Spaghetti. This is one of those simple dishes with hardly any ingredients that just packs punch in little or no time at all!. Serve immediately, garnished with parsley, if desired. Blend the parsley with other simple ingredients to make a nut free pesto sauce and then pour on top of pasta!
When squashes are ready with the top of the fork take out insides of the squash from the skin, squash flesh should create spaghetti like strings.
Using a food processor, whizz the walnuts, Parmesan and parsley with the oil.
Fold through the cooked spaghetti and raisins.
You can cook Quick Parmesan Parsley Spaghetti using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Quick Parmesan Parsley Spaghetti
- It's 1 lb of dried spaghetti.
- You need 6 tbsp of unsalted butter.
- It's 1/4 cup of chopped fresh flat-leaf parsley.
- Prepare 2 1/4 cup of grated parmesan cheese.
- Prepare 1 dash of salt.
- Prepare 4 slice of crusty bread.
Serve with extra Parmesan on top. Our Chicken Parmesan with Spaghetti cuts over half the calories of the traditional recipe. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Quick Parmesan Parsley Spaghetti instructions
- Bring a large saucepan of lightly salted water to a boil. Add the pasta, and bring back to a boil. Cook pasta according to the package directions just until tender, but firm to the bite. Drain and transfer into a serving dish..
- Cut the butter into the hot pasta. Add parsley and half of the parmesan cheese. Toss the pasta using two forks until the butter and cheese has melted..
- Transfer to four warm serving bowls and serve asap with the remaining parmesan cheese and the crusty bread..
Strands of spaghetti squash are tossed with a garlicky three-cheese mixture for a satisfying keto-friendly side dish. Once the squash is cooked, you'll toss the faux-spaghetti strands with a combination of rich and gooey cream cheese, mozzarella, Parmesan, parsley, Parmesan, and garlic. Place the spaghetti squash halves cut side up on top of the trivet. For a refreshingly different side dish, bake spaghetti with a tart and creamy blend of sour cream, butter, lemon juice and lemon peel. Top it off with a grating of Parmesan and a handful of freshly chopped parsley.