Recipe Details
Ingredients
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1pounduncooked spaghetti
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½cupolive oil
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6clovesgarlic, thinly sliced
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¼teaspoonred pepper flakes, or to taste
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salt and freshly ground black pepper to taste
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¼cupchopped fresh Italian parsley
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1cupfinely grated Parmigiano-Reggiano cheese
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
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While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
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Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
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Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Chef’s Note:
It’s not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories755 | |
% Daily Value * | |
Total Fat 35g |
44% |
Saturated Fat 8g |
38% |
Cholesterol 18mg |
6% |
Sodium 355mg |
15% |
Total Carbohydrate 87g |
32% |
Dietary Fiber 4g |
14% |
Total Sugars 3g |
|
Protein 23g |
46% |
Vitamin C 7mg |
7% |
Calcium 260mg |
20% |
Iron 4mg |
24% |
Potassium 321mg |
7% |
* 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.
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