15-Minute Spaghetti Aglio e Olio
Try this 15-Minute Spaghetti Aglio e Olio recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
pescatarian
- 4 tb extra virgin olive oil
- 1 cup freshly chopped parsley
- 13 oz dry spaghetti (i use whole grain)
- 10 cloves garlic thinly sliced
- 1 small onion chopped (i use red onion for color)
- 1/2 cup regular strength chicken or veggie broth
- 1 1/2 cup freshly grated parmesan cheese
- kosher salt + freshly ground black pepper to taste
- optional garnishes: dried red pepper flakes 1 lemon sliced into wedges, extra parmesan cheese
- Carbohydrate 2.48466000081336 g
- Cholesterol 33 mg
- Fat 17.2988300001015 g
- Fiber 0.501599993176103 g
- Protein 14.8739400003816 g
- Saturated Fat 7.39855500001696 g
- Serving Size 1 1 -6 (151g)
- Sodium 582.016000007196 mg
- Sugar 1.98306000763726 g
- Trans Fat 0.871369000030712 g
- Calories 224 calories
Bring a large pot of generously salted water to boil. Cook pasta according to package instructions for al dente. Drain pasta in colander. Transfer pasta back into the empty pot and toss with 3 TB olive oil; cover and set aside.While spaghetti is cooking, heat 1 TB olive oil in large skillet until oil is hot. Add garlic and onion, stirring until aromatic and browned, 2-3 minutes. Add garlic mixture to the pot of cooked spaghetti and stir to combine well. Add broth to loosen pasta as needed. Add parsley and parmesan cheese, tossing until well coated. Add kosher salt and freshly ground black pepper to taste.If using, sprinkle with desired amount of red pepper flakes and serve with fresh lemon wedges and extra parmesan cheese.
