Spaghetti Tossed with Garlic & Oil
Essentially this recipe is pasta in garlic oil, but cooked correctly, this dish results in something really special: a perfectly scented, garlic and chili-infused extra virgin oil wrapped around al dente pasta.
Featured in our Italian Recipe Book
Ingredients
- 150 g low protein spaghetti
- 3 Tbsp olive oil, extra virgin
- 6 cloves garlic, sliced thinly
- ½ tsp dried red chili flakes
- 2 Tbsp fresh parsley, finely chopped
- Salt and pepper
Directions
- Cook spaghetti per box instructions. While the spaghetti is cooking, place large frying pan over medium-high heat and add olive oil.
- Sauté garlic in olive oil until slightly golden. Stir in red chili flakes until blended.
- Reserve 1 cup of cooking water before draining the pasta.
- Add oil mixture, 3 fl oz of reserved cooking water and parsley to the cooked pasta. Toss until the pasta is evenly coated.
- Add salt and pepper to taste. Serve immediately.
Nutrition Per Serving
Serving size: ½ of recipe
Calories: 467
Protein: 1.1 g
Phenylalanine: 59 mg
Leucine: 32 mg
Tyrosine: 14 mg
Nutrition Per Recipe
Calories: 934
Protein: 2.2 g
Phenylalanine: 64 mg
Leucine: 117 mg
Tyrosine: 27 mg
For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).
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