Espaguete de Alho e Óleo

Espaguete de Alho e Óleo is a deliciously simple Brazilian pasta dish that combines the flavors of garlic and olive oil for a satisfying low-carb meal. This dish brings together the comforting essence of traditional pasta while keeping it light and healthy.

Ingredients

• Zucchini - 2 medium-sized
• Garlic - 4 cloves, minced
• Extra virgin olive oil - 4 tablespoons
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Spiralize the zucchini using a spiralizer to create zucchini noodles (zoodles). If you don't have a spiralizer, you can use a vegetable peeler to create thin strips.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant, but be careful not to burn the garlic.
3. Add the zucchini noodles to the skillet, season with salt, and toss everything together. Cook for about 5-7 minutes, stirring occasionally, until the zoodles are tender but still al dente.
4. Remove from heat and stir in the chopped parsley. If using, sprinkle the grated Parmesan cheese on top before serving.
5. Plate the dish and enjoy your low-carb Espaguete de Alho e Óleo!

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from zucchini, promoting overall health.

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