As the More is More Mom®, I’m all about….more Italian, family style, dinners! To quote the prolific Billy Joel, “A bottle of red, a bottle of white, it all depends upon your appetite. I’ll take you any time you want, to our Italian Restaurant….” Well, I hope you’re hungry, because my family’s favorite Italian Restaurant is our very own kitchen! Why go out for dinner when we can make the Perfect Parsley Pasta at home? Open a bottle of Chianti and enjoy…….
Tuscany served as inspiration for my family get together. I love it when I have the opportunity to treat my family well by making a special meal and setting a beautiful table. Breadsticks displayed in ceramic glazed pots, fresh flowers in a tortoise water pitcher and classic Chianti bottles as charming candlesticks were whimsical touches that added to the authenticity of my tablescape.
While a traditional marinara is always nice, there’s nothing like cooking with simple, fresh ingredients. The creamy sauce of my Perfect Parsley Pasta will absolutely melt in your mouth, but food safety is always a consideration. This recipe calls for the use of two raw eggs, which is why I wouldn’t think of serving this dish to my family without using Safest Choice™ Pasteurized Shell Eggs. Why run the risk of ruining a perfectly lovely meal? A trip to the doctor is always a mood killer.
Before my guests arrive, I put out a few snacks. There’s nothing like reconnecting over a nice glass of wine, nibbling on tasty treats; beautiful cheeses, a mozzarella prosciutto roll, Pino Grigio white wine salami, Kalamata olives, olives stuffed with garlic and seasoned flat bread crackers. Bravo!
Perfect Parsley Pasta:
Fresh herbs are a great way to lighten up any dish, especially pasta. This is one of my family’s favorite dishes. It’s tasty, easy and beautiful.
2 lbs of Spaghetti
Parsley, either Italian or curly, finely chopped, totaling 2 ½ cups (from one large bundle)
2 Sticks of butter
4 cloves of garlic
1 cup finely shredded parmesan cheese
2 Safest Choice™ Pasteurized Shell Eggs (best to use Safe Eggs, because the eggs are going to be mixed into the pasta raw)
In a sauce pan, melt;
2 sticks of butter
4 cloves of garlic
Remove the garlic cloves, press and return to the melted butter
In a large mixing or serving bowl, combine;
Melted butter and garlic
2 Safest Choice™ Pasteurized Shell Eggs, lightly beaten
In a large stock pot, cook 2 lb of pasta
When cooked to your liking, strain the pasta
Add spaghetti to the mixing bowl and toss until generously covered
I like to throw Italian sausage, such as an andouille, on the grill, for that nice smoky flavor (and less mess).
My family loves homemade garlic bread on the side.
In a sauce pan, I simply melt 2 sticks of butter with several cloves of garlic, minced
Slice up a loaf of baguette bread, a generously coat with butter and garlic
Broil for a few minutes, watching carefully
Plate, serve and enjoy……
More reconnecting, more family dinners, more mangia Italiano!
I’m so excited to be working with Safest Choice™ Pasteurized Shell Eggs. I’m a Chicago girl and I love that they are a Chicago area company. Their message promotes educating the public on the importance of serving our families safe eggs, and I’m all about making more healthy and safe meals for my family.