Patrick’S Parsley Pasta

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.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 208.2

Dietary: Vegetarian

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

1 lb Spiral pasta (rotelli or similar)
2 cloves Garlic, thinly sliced
3/4 cup Fresh Italian parsley, chopped (stems removed)
1 1/2 tsp Dried marjoram (or 1 tbsp fresh, minced)
1 tsp Dried basil (or 1 tbsp fresh, minced)
1 tsp Brown sugar
1/4 cup Red wine vinegar
3/4 tsp Dry mustard powder
1/2 tsp Celery seeds, crushed
2 large Egg whites
2 tbsp Olive oil
2 tbsp Lemon juice
1/2 cup Fresh Romano cheese, grated
to taste Freshly ground black pepper

Directions

1
Bring a large pot of salted water to a boil. Add the spiral pasta and cook according to package directions until al dente.
2
While the pasta cooks, place the thinly sliced garlic and chopped parsley in a large mixing bowl.
3
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.
4
Pour the whisked dressing mixture into the bowl with the garlic and parsley.
5
Add the grated Romano cheese to the dressing and mix thoroughly until well combined.
6
Let the dressing stand at room temperature for 10-15 minutes to allow the flavors to meld while the pasta finishes cooking.
7
Drain the cooked pasta thoroughly and return it to the hot pot.
8
Add the parsley and cheese dressing to the hot pasta. Toss vigorously until every noodle is coated evenly.
9
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.

Keywords: parsley, pasta, italian, herb, vegetarian, lemon, garlic, romano cheese, cold pasta, summer dinner, easy meal, spiral pasta, marjoram, basil

Read it online: https://www.chefs-mate.com/recipe/patricks-parsley-pasta/