Recipe Details
Ingredients
-
1tablespoonolive oil
-
8ouncesuncooked spaghetti, broken into 1 inch pieces
-
2clovesgarlic, minced
-
1 ½cupschicken broth, divided
-
½teaspoonred pepper flakes, or to taste
-
salt to taste
-
2tablespoonsfreshly grated Parmigiano-Reggiano cheese, or to taste
-
1tablespoonchopped fresh flat-leaf parsley
Cooking Directions
-
Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
-
Stir garlic into spaghetti pieces and cook for 30 seconds.
-
Pour in 1/2 cup broth and increase heat to medium-high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
-
Reduce heat to low. Season spaghetti with red pepper flakes and salt to taste. Remove from heat.
-
Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories518 | |
| % Daily Value * | |
| Total Fat 11g |
13% |
| Saturated Fat 2g |
11% |
| Cholesterol 9mg |
3% |
| Sodium 2121mg |
92% |
| Total Carbohydrate 86g |
31% |
| Dietary Fiber 4g |
14% |
| Total Sugars 4g |
|
| Protein 18g |
36% |
| Vitamin C 4mg |
4% |
| Calcium 89mg |
7% |
| Iron 4mg |
22% |
| Potassium 294mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
