Fusilli all'aglio e prezzemolo are a simple and tasty first course, typical of Italian cuisine. The pasta is dressed with a sauté of garlic and parsley, enriched by grated Pecorino cheese. A quick dish to prepare but full of flavor.
Cook the fusilli in plenty of salted water, drain them al dente and place them on a serving plate
In a pan with the oil, heat the chopped garlic and parsley
Pour the hot mixture over the pasta, toss, season with pepper and serve with Pecorino on the side
Pan
Teaspoon
Italy
| Energy (kcal) | 329.25 |
| Carbohydrates (g) | 70.02 |
| of which Sugars (g) | 2.24 |
| Fat (g) | 1.17 |
| of which Saturates (g) | 0.18 |
| Protein (g) | 13.08 |
| Fiber (g) | 1.78 |
