Saturday, February 18, 2012

Garlic Parsley Spaghetti

You know when you look in the fridge and nothing, and I mean nothing looks good? When you really don't want those leftovers, or that flavor right then? That happened to me the other night, in spades. Lorelei, David (my sweetheart), and I had had a wonderful day. We three were busy playing music and generally goofing around when I looked up at the clock and realized how far past dinner time it had gotten. I needed something fast and I wanted it to be light. This is what came out of my head... and my fridge.

Garlic Parsley Spaghetti (with a celery twist)
The thing I really liked about this recipe is that in the time it took to boil the water and cook the noodles, dinner was done.

serves three-four people

Spaghetti noodles
2-3 cloves garlic, chopped
1 cup chopped parsley
1 cup of the light green, leafy stalks in the center of a large celery stalk, chopped
1 stick Butter or 1/2 cup of olive oil (I did a mix of both)
Freshly cracked pepper

Set to boil a large pot of well-salted water. While waiting for the water to boil, chop the parsley, garlic, and celery hearts (stalks, leaves and all). Then, in a large sauté pan, melt the butter over medium-high heat (or add the olive oil), then add the parsley and celery, salt and pepper. Let that cook for a few minutes, then add the garlic and stir regularly, so as to not let the garlic burn. When you're water in boiling, cook up the noodles, strain and toss with the sauce. Sprinkle with Parmesan cheese and voilà!! Dinner is served.

Mom's Tip
I like using the light, tender parts of celery stalks for recipes like this or for those that ask for parsley. It adds a sweet, light note to dishes and uses up a part of the stalk that might otherwise go to waste. It's also another way to sneak in some veggies to your diet. (Always good for me.)


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