Weeknight emergency meal!
Spaghetti Aglio e Olio
A Naples specialty, it's easy to make and you have all the ingredients already.
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic
- 1 tbsp crushed red pepper
- 4 oz fettucine 2 cups any pasta, cooked, 1/2 cup water reserved.
- 1 tbsp lemon juice
- 3 tbsp chopped parsley
- 1/2 cup water or reserved pasta water
- 2 cups spinach or kale or any greens
- salt to taste, pepper optional
- 1/4 cup parmesan cheese shaved or grated
Optional items you can add during last few minutes
- chopped tomatoes
- leftover veggies
Instructions
- Cook pasta, save a cup of water when draining.
- Heat olive oil to medium/high in large pan.
- Add thin sliced garlic and cook until light, toasty brown.
- Add red pepper and let sizzle for a minute and then add the pasta and mix in the pan.
- Add lemon juice, parsley, pasta water as needed for texture. Stir and sizzle for a few minutes. Add spinach, kale or other greens and let wilt.
- Add salt, pepper and parmesan to taste.
Nutrition
Calories: 355kcalCarbohydrates: 46gProtein: 14gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 56mgSodium: 302mgPotassium: 421mgFiber: 4gSugar: 2gVitamin A: 4133IUVitamin C: 13mgCalcium: 219mgIron: 3mg
Tried this recipe?Let us know how it was!