Spaghetti Aglio e Olio

Name: Spaghetti Aglio e Olio
Yield: 4 servings
Ingredients: 4.0 85g Pasta, spaghetti, enriched, dry; 0.33 250ml Vegetable oil, olive; 8.0 1 clove Garlic, raw; 2.0 g Spices, pepper, red or cayenne; 4.0 15g Cheese, parmesan, hard; 15.0 g Parsley, fresh; 0.5 5ml Salt, table

Dinner

4 servings

Ingredients

4 × 85 g Pasta (spaghetti, enriched, dry)

3/8 cup Vegetable oil (olive)

8 clove Garlic (raw)

2 g Spices (pepper, red or cayenne)

4 × 15 g Cheese (parmesan, hard)

15 g Parsley (fresh)

1/2 tsp Salt (table)

Instructions

1 Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 250ml of pasta water before draining.

2 While the pasta cooks, thinly slice the garlic cloves. You want thin, even slices, not minced.

3 Heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook slowly for 3-4 minutes, stirring occasionally, until the garlic is golden but not brown.

4 Add the drained spaghetti directly to the skillet. Toss with the garlic oil, adding pasta water a few tablespoons at a time to create a silky sauce that coats the pasta.

5 Remove from heat. Add the grated Parmesan and chopped fresh parsley, tossing to combine.

6 Season with salt to taste and serve immediately.

Nutrition Facts

Per serving (4 servings per recipe)

Calories 553

% Daily Value*

Total Fat 24.1g 31%

Saturated Fat 5.32g 27%

Trans Fat 0.01g

Monounsat. Fat 15.0g

Polyunsat. Fat 2.61g

Cholesterol 10.2mg 3%

Sodium 512mg 22%

Total Carbohydrate 66.5g 24%

Dietary Fibre 3.11g 11%

Total Sugars 2.53g 5%

Protein 17.0g 34%

Vitamin C 7.24mg 8%

Vitamin K 73.7µg 61%

Thiamin (B1) 0.93mg 77%

Riboflavin (B2) 0.37mg 28%

Calcium 213mg 16%

Iron 3.41mg 19%

Magnesium 55.8mg 13%

Phosphorus 278mg 22%

Potassium 259mg 6%

Zinc 1.73mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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