By Dejaney Julien
Cook the spaghetti in a large pot of boiling salted water until al dente, about 8-10 minutes.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the oil, and sauté until the garlic is golden brown, about 2 minutes.
Once the pasta is ready, reserve 1/4 cup of pasta water and then drain the spaghetti.
Add the cooked spaghetti to the skillet with the garlic oil, and toss well to coat the pasta evenly. Add reserved pasta water if necessary to help coat the pasta.
Stir in the chopped parsley and season with salt and black pepper to taste.
Divide the pasta among plates, sprinkle with Parmesan cheese, and serve immediately.
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This Italian Pasta Vegetarian recipe is ready in 20 minutes and features spaghetti, extra virgin olive oil, garlic and other delicious ingredients. Contains 600 calories total.
Cook the spaghetti in a large pot of boiling salted water until al dente, about 8-10 minutes.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the oil, and sauté until the garlic is golden brown, about 2 minutes.
Once the pasta is ready, reserve 1/4 cup of pasta water and then drain the spaghetti.
Add the cooked spaghetti to the skillet with the garlic oil, and toss well to coat the pasta evenly. Add reserved pasta water if necessary to help coat the pasta.
Stir in the chopped parsley and season with salt and black pepper to taste.
Divide the pasta among plates, sprinkle with Parmesan cheese, and serve immediately.
Calories per Serving: 600
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