• 8servings
  • 146calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, E
MineralsCopper, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup chopped fresh parsley

  2. 2 fresh red chili peppers, seeded and chopped*

  3. Dash hot pepper sauce

  4. 1 clove garlic, minced

  5. 2 tablespoons lemon juice

  6. 1 teaspoon grated lemon peel

  7. 1/8 teaspoon black pepper

  8. 4 teaspoons olive oil

  9. 1/4 cup slivered almonds

  10. 1 teaspoon cornstarch

  11. 1/2 cup reduced-sodium chicken broth

  12. 1/2 pound uncooked angel hair pasta

Instructions Jump to Ingredients ↑

  1. Combine parsley, chili peppers, hot pepper sauce, garlic, lemon juice, lemon peel and black pepper in medium bowl. Blend well. Mix in oil and almonds.

  2. Combine cornstarch and broth in small saucepan. Cook and stir over low heat 3 to 5 minutes or until thickened. Remove from heat; add to parsley mixture.

  3. Cook pasta according to package directions, omitting salt. Drain well. Transfer to large serving bowl. Pour parsley sauce over pasta; mix well. Garnish as desired.


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