- 1 whole garlic bulb
- 1/2 cup olive oil
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano or 4 teaspoons dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound pasta, cooked and drained
- Separate garlic into cloves; remove papery skins. In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat; add parsley, oregano, salt and pepper. Toss with pasta serve immediately.
1 cup: 680 calories, 29g fat (4g saturated fat), 0 cholesterol, 604mg sodium, 89g carbohydrate (4g sugars, 3g fiber), 15g protein.