Garlic and Rosemary Pasta

READY IN: 20mins
Recipe by littlemafia


Top Review by Sonya Bender

I found this to be a great base recipe! I wanted to use the gnocchi potato pasta I had, and add more vegetables and a meat in order to increase nutritional value (unless the amount of oil already defeats that purpose...). So, I added 1 small red onion (finely chopped), 1 cup of butternut squash (1/2 inch dice), 1/2 a small lean ham kielbasa sausage (cut in half length wise and thinly sliced), 1/4 tsp sea salt and cracked black pepper to taste. I would have added 1/4 cup of chopped pecans if I had them on hand, maybe another time.

Ingredients Nutrition


  1. Cook the pasta as per packet instructions (if dried usually 8 – 11 minutes).
  2. While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
  3. Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
  4. Add a tablespoon of butter, quick stir again, serve immediately.

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