This refreshing Patrick’s Parsley Pasta is a delightful vegetarian main course that celebrates the bright flavors of fresh herbs. The dish combines tender spiral pasta with a zesty dressing made from egg whites, red wine vinegar, lemon juice, and a blend of dried or fresh herbs like marjoram and basil. The addition of grated Romano cheese adds a sharp, salty kick that balances the acidity, while fresh Italian parsley provides a burst of color and aroma. Perfect for a light summer lunch or a quick weeknight dinner, this pasta is versatile enough to be served warm or cold. It pairs beautifully with a crisp green salad or roasted vegetables, making it a satisfying meal for the whole family.
Patrick’S Parsley Pasta
Description
This refreshing Patrick's Parsley Pasta is a delightful vegetarian main course that celebrates the bright flavors of fresh herbs. The dish combines tender spiral pasta with a zesty dressing made from egg whites, red wine vinegar, lemon juice, and a blend of dried or fresh herbs like marjoram and basil. The addition of grated Romano cheese adds a sharp, salty kick that balances the acidity, while fresh Italian parsley provides a burst of color and aroma. Perfect for a light summer lunch or a quick weeknight dinner, this pasta is versatile enough to be served warm or cold. It pairs beautifully with a crisp green salad or roasted vegetables, making it a satisfying meal for the whole family.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the spiral pasta and cook according to package directions until al dente.
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While the pasta cooks, place the thinly sliced garlic and chopped parsley in a large mixing bowl.
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In a small bowl, whisk together the marjoram, basil, brown sugar, red wine vinegar, dry mustard, crushed celery seeds, egg whites, olive oil, lemon juice, and freshly ground pepper.
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Pour the whisked dressing mixture into the bowl with the garlic and parsley.
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Add the grated Romano cheese to the dressing and mix thoroughly until well combined.
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Let the dressing stand at room temperature for 10-15 minutes to allow the flavors to meld while the pasta finishes cooking.
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Drain the cooked pasta thoroughly and return it to the hot pot.
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Add the parsley and cheese dressing to the hot pasta. Toss vigorously until every noodle is coated evenly.
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Serve immediately, garnished with extra freshly grated Romano cheese if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 208.2kcal
- % Daily Value *
- Total Fat 8.8g14%
- Saturated Fat 2.9g15%
- Cholesterol 21.2mg8%
- Sodium 323.9mg14%
- Total Carbohydrate 17.8g6%
- Dietary Fiber 1.1g5%
- Sugars 0.8g
- Protein 14.4g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish is particularly good served cold or at room temperature.
Serving Suggestion: The original author suggests serving leftovers accompanied by corned beef for a hearty meal.
Pasta Choice: Use pasta shapes with nooks and crannies, such as rotelli, fusilli, or farfalle, as they hold the sauce better than smooth strands.
Ingredient Tip: Save the parsley stems for making soup or vegetable stock before discarding them.
Source: Adapted from _Sage Cottage Herb Garden Cookbook_ by Dorry Baird Norris.
