Espaguete com Alho e Óleo

Espaguete com Alho e Óleo is a classic Brazilian pasta dish that showcases the simplicity and vibrancy of garlic and olive oil. This vegan recipe brings together the aromatic flavors of fresh herbs, making it a delightful and satisfying meal.

Ingredients

• Spaghetti - 200 grams
• Garlic - 4 cloves, thinly sliced
• Olive oil - 60 ml
• Red pepper flakes - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the sliced garlic to the skillet and sauté until golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
4. Stir in the red pepper flakes and a pinch of salt, cooking for an additional minute.
5. Once the spaghetti is cooked, reserve 1/2 cup of the pasta water and drain the rest.
6. Add the drained spaghetti to the skillet with the garlic oil, tossing to coat well.
7. If the pasta seems dry, add a little reserved pasta water to reach the desired consistency.
8. Remove from heat and stir in the chopped parsley, lemon juice, and season with salt and black pepper to taste.
9. Serve immediately, garnished with extra parsley if desired.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from garlic and olive oil, which can help reduce inflammation.
• High in healthy fats from olive oil, which supports heart health.

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