|
 |
Pasta with Sunflower Kernels
 |
|
8 ounces tomato, spinach or plain spaghetti pasta
3 parsley sprigs, chopped
3 garlic cloves, minced
1 teaspoon grated lemon peel
1/2 cup sunflower oil
1/2 teaspoon each salt and pepper
2/3 cup grated Parmesan cheese
1/2 cup roasted sunflower kernels
|
|
| Cook pasta according to package directions; drain. In a small skillet, heat parsley, garlic and lemon peel in oil one minute. Add salt and pepper. Pour over pasta; add Parmesan cheese and sunflower kernels. Toss lightly. |
|
| Makes 4 servings |
|
|
|
