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.
