Garlic, Olive Oil, & Herb Spaghetti
Garlic-infused olive oil and fresh herbs makes this traditional Italian dish easy, simple, and delicious!
Servings 6 servings
Calories 476kcal
Ingredients
- 1 lb. spaghetti pasta , or spagehtti squash for low carb option
- 1/2 cup olive oil
- 8 cloves garlic , minced
- 1/2 teasp crushed red pepper flakes , increase to add more spice
- 1/4 cup fresh Italian parsley , minced
- 1/4 cup fresh basil leaves , minced
- 1/2 cup vegan parmesan cheese (optional)
US Customary - Metric
Instructions
- Bring a large pot of salted water to boil. Add some olive oil and cook the spaghetti al dente. Set aside 1 cup of the pasta water before you drain the pasta. In the meantime, continue to prepare the sauce.
- Warm the olive oil in a large skillet on low heat.
- Add the garlic and red crushed peppers and cook until the garlic starts to soften and turn yellow-light brown in color. Stir frequently and be sure not to over cook the garlic. This may take 8-10 minutes.
- Add the pasta and 1/4 cup reserved pasta water into the skillet and toss with the garlic infused olive oil until well combined.
- Add the minced Italian parsley and basil. Season with salt and pepper to taste. If you feel the pasta is to dry, feel free to add a little more of the reserved pasta water.
- (optional) Add the vegan parmesan cheese and toss to combine.
- Serve warm or hot!
Notes
For a gluten-free option, use your favorite gluten-free pasta or spaghetti squash.
Nutrition
Calories: 476kcal | Carbohydrates: 60g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Sodium: 100mg | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 4.8mg | Calcium: 35mg | Iron: 1.5mg