Penne with Parsley is a first course of Italian origin, particularly loved in the Lazio region. This dish is characterized by its simplicity and freshness, thanks to the abundant use of fresh parsley. The penne are seasoned with a delicious mix of chopped parsley, grated pecorino cheese, and melted butter. The garlic adds a touch of aroma, and the right amount of salt completes the flavor.
Sauté the butter with the peeled garlic cloves in a saucepan until golden, then remove them. Add the washed and chopped parsley and let it flavor for a few minutes.
Cook the pasta al dente in plenty of salted water, drain it, season with the prepared sauce and pecorino, and serve.
Pan
Wooden Spoon
Grater
Italia, Lazio
| Energy (kcal) | 322.87 |
| Carbohydrates (g) | 50.22 |
| of which Sugars (g) | 1.67 |
| Fat (g) | 8.69 |
| of which Saturates (g) | 4.74 |
| Protein (g) | 13.11 |
| Fiber (g) | 1.88 |
| Sale (g) | 0.21 |
