By Shona Bonewit
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta is cooking, finely slice the garlic and chop the parsley.
In a large pan, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is golden brown. Be careful not to burn the garlic.
Add the cooked spaghetti to the pan with the garlic and oil. Toss to coat the pasta in the oil and garlic mixture.
If the pasta seems dry, add some of the reserved pasta water, a little at a time, until you achieve your desired consistency.
Season the pasta with salt and black pepper to taste. Add the chopped parsley and grated Parmesan cheese. Toss gently to combine.
Serve immediately, garnished with additional parsley and cheese if desired.
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This Italian Pasta Vegetarian recipe is ready in 20 minutes and features spaghetti, garlic, olive oil and other delicious ingredients. Contains 480 calories total.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta is cooking, finely slice the garlic and chop the parsley.
In a large pan, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is golden brown. Be careful not to burn the garlic.
Add the cooked spaghetti to the pan with the garlic and oil. Toss to coat the pasta in the oil and garlic mixture.
If the pasta seems dry, add some of the reserved pasta water, a little at a time, until you achieve your desired consistency.
Season the pasta with salt and black pepper to taste. Add the chopped parsley and grated Parmesan cheese. Toss gently to combine.
Serve immediately, garnished with additional parsley and cheese if desired.
Calories per Serving: 480
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