This Italian pasta recipe couldn’t be much easier.
Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain.
Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese.
Per Serving: 433 calories; protein 18.2g; carbohydrates 49.5g; fat 17.7g; cholesterol 22mg; sodium 390.9mg.