Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a simple yet flavorful Italian dish that highlights the robust flavors of garlic and olive oil. This vegan version is perfect for a quick and satisfying lunch, bursting with aromatic herbs and a hint of heat from red pepper flakes.

Ingredients

• Spaghetti - 160 grams
• Extra virgin olive oil - 60 ml
• Garlic - 4 cloves, thinly sliced
• Red pepper flakes - 1 teaspoon
• Fresh parsley - 15 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon - 1, for zest and juice

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 it becomes golden and fragrant, about 2-3 minutes. Be careful not to burn it.
4. Stir in the red pepper flakes and cook for an additional 30 seconds.
5. Once the spaghetti is cooked, reserve 1/2 cup of the pasta water, then drain the spaghetti.
6. Add the drained spaghetti to the skillet with the garlic oil, tossing to combine.
7. If the pasta seems dry, add a little reserved pasta water until you reach your desired consistency.
8. Stir in the chopped parsley, lemon zest, and a squeeze of lemon juice. Season with salt and black pepper to taste.
9. Serve immediately, garnished with additional parsley and lemon zest 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: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from garlic and olive oil, which can promote heart health.
• Contains healthy fats that may help reduce inflammation.

Tags