Parsley is not just a garnish, but the star of this easy and delicious pasta dish! Parsley Pasta combines plenty of garlic, capers, olive oil, and fresh parsley for a bright and simple side. Top with any protein to make it a complete meal.
What can I do with fresh parsley? Make parsley pasta!
When parsley appears in a recipe, it is often a garnish. But no one sells just a little parsley. You have to buy the entire bunch. And no matter how many dishes you garnish with parsley, there always seems to be lots left!
We don't like to waste. We like to eat delicious food. So we make parsley pasta.
This is a simple and bright pasta. You can serve it as a side to accompany a larger meal. Or top it with protein (we like garlic shrimp, roasted salmon, pocket eggs, etc) to make it a complete, one-bowl meal.
Or add more parmesan on top and make it an extra easy and flavorful dinner! Pair with a good movie and a drink and ahhh the most relaxing solo night ever.
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Ingredients
Here's what you'll need:
- Pasta (any thin shape like angel hair or spaghetti)
- Olive oil
- Garlic
- Capers
- Parsley
- Parmesan
- Lemon
See recipe card for quantities.
Instructions
Let's get cooking:
Add the olive oil to a pan over medium heat. Then add garlic and capers. Saute for 2-3 minutes until fragrant but not browned. Move the pan off to another burner on the stovetop (that's not turned on) and set aside.
Using the same burner you used to cook the garlic and capers, boil the pasta in a separate pot according to directions on the box/package.
Once the pasta is finished cooking, move the pot to another burner that's not turn on. Then put the pan (with garlic and capers) back on the main/hot burner and turn the heat to low.
Use tongs to remove the pasta directly from the pot to the pan.
Add a splash of the pasta water to the pan and use the tongs to gently mix the pasta with the sauce. The starch from the pasta water helps bind the sauce to the pasta.
Add the parmesan a little at a time (this is to keep the parmesan from clumping) and toss, toss, toss.
Then add the parsley and toss some more.
Squeeze the lemon all over the pasta. Toss again and serve. Eat and enjoy ^_^
Substitutions and Variations
Here are a few ideas we often do:
- Pecorino Romano - switch up the cheese! Instead of parmesan, you can use pecorino romano.
- Black pepper or chili flakes - we like to serve this pasta with a sprinkle of red chili flakes. You can do that or use black pepper.
- Lemon zest - in addition to using the juice from the whole lemon, you can also grate lemon zest (from the same lemon) and sprinkle it on top of the pasta. Extra lemony flavor!
- Butter - replace half the olive oil with butter. Or replace all of the olive oil with butter for a richer dish.
There are so many different variations you can do, we hope you enjoy!
Equipment
All you need is a medium pan to prepare the sauce. And a pot to boil the pasta.
Storage
Leftovers keep for 2-3 days. Store in refrigerator, in a sealed container. To reheat, add a splash of water to the pasta (this helps the pasta from drying out) and microwave in 30-second increments.
Top Tip
Most recipes have you cook the pasta noodles at the same time you make the pasta sauce. Two pots/pans and two burners all at once. Multitasking is stressful
The best solution? Prepare the pasta sauce first on the "main" burner. Once done, remove the pan from the main burner (put it aside on another burner that is not on/hot).
Then place the pot for cooking the pasta on the main burner and cook the pasta. Once the pasta is finished cooking, slide that pasta pot to a side burner and then put the sauce pan back on the main burner.
Use tongs to remove the pasta directly from the pasta pot into the pan. Then add a splash of the pasta water (starch from the pasta water helps the noodles bind to the sauce). Use the tongs to mix the pasta with the sauce.
We use this method in all our pasta recipes including Butter Soy Sauce Pasta, Mentaiko Pasta, and Midnight Pasta.
It takes a little more time. But the overall cooking experience is more relaxing. I don't like to rush when I cook.
FAQ
We often see two types of parsley at the supermarket: curly parsley and Italian parsley. You need Italian parsley for this recipe (and all pasta recipes).
We move often pair this pasta with garlic shrimp or roasted salmon. We make the salmon in the toaster over for minimal clean-up. Just clean and pat dry. Drizzle olive oil, add salt and pepper and roast at 450F.
This pasta is also great with pocket eggs or just a plain fried egg. Keep the yolk runny so you can mix it with the pasta...so good!
Parsley Pasta Recipe
Parsley Pasta
Ingredients
- ⅓ pound pasta (any thin shape like angel hair or spaghetti)
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 tablespoon capers
- ½ cup parsley, chopped
- 2 tablespoons parmesan, grated
- 1 whole lemon
Instructions
- Add the olive oil to a pan over medium heat. Then add garlic and capers. Saute for 2-3 minutes until fragrant but not browned. Set aside.
- Boil the pasta according to directions on the box/package.
- Once the pasta is finished cooking, move the pot to another burner that's not turn on. Then put the pan (with garlic and capers) back on the main/hot burner and turn the heat to low.
- Use tongs to remove the pasta directly from the pot to the pan.Add a splash of the pasta water to the pan and use the tongs to gently mix the pasta with the sauce. The starch from the pasta water helps bind the sauce to the pasta.
- Add the parmesan a little at a time (this is to keep the cheese from clumping) and toss, toss, toss. Season with a little salt.
- Then add the parsley and toss some more.
- Squeeze the lemon all over the pasta. Toss again and serve. Eat and enjoy ^_^
Nutrition
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Mahalo for Reading!