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Italian Salad


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Italian Garlic Salad  

ArtichokeSalad.jpg (9283 bytes)Garlic (aglio) and oil (olio) are a classic Italian combination. When sage is added, you have a light and delicious pasta sauce that can be made in a snap.                        

 

 

 

 

Ingredients:                                                                                        

4 ounces muffled, spaghetti, or other dried ribbon pasta or 8 ounces fresh fettuccine
2 tablespoons olive oil or cooking oil
2 cloves garlic, minced
1 tablespoon snipped fresh sage or 1/2 teaspoon
dried sage, crushed
Salt and pepper
Grated Parmesan cheese (optional)

Method:

In a large saucepan or pasta pot bring 3 quarts water to boiling.
Add pasta. Reduce heat slightly.
Boil, uncovered, for 10-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.
Return pasta to warm pan.
Meanwhile, in a small saucepan heat oil over medium heat. Add garlic and sage and cook and stir for 1 minute.
Toss sage mixture with hot pasta. Season to taste with salt and pepper. If desired, sprinkle with Parmesan cheese. Serve immediately.                               

Makes 4 servings
Per Serving:
Calories: 175
Carbohydrates: 23g
Fat: 7g
Sodium: 35mg
Cholesterol: 0mg
Protein: 4g

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Last modified: May 30, 2001