Espaguete com Molho de Ervas

Espaguete com Molho de Ervas is a vibrant Brazilian dish featuring gluten-free pasta tossed in a fresh, herbaceous sauce. Perfect for a light meal, this dish highlights the flavors of parsley, basil, and garlic, making it both aromatic and delicious.

Ingredients

• Gluten-free spaghetti - 200 grams
• Fresh parsley - 30 grams, chopped
• Fresh basil - 30 grams, chopped
• Garlic - 2 cloves, minced
• Olive oil - 4 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the gluten-free spaghetti according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a skillet over medium heat.
3. Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. In a bowl, combine chopped parsley, chopped basil, lemon juice, salt, and black pepper.
5. Once the pasta is cooked, reserve 1/2 cup of pasta water and then drain the spaghetti.
6. Add the drained spaghetti to the skillet and toss it with the garlic oil and herb mixture, adding reserved pasta water as needed to achieve desired consistency.
7. Serve immediately, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 10 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh herbs.
• Provides healthy fats from olive oil, supporting heart health.

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