Pasta Aglio e Olio {Pasta with Garlic and Oil}

• portions: 2 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

8 ounces spaghetti or linguine

1/3 cup extra-virgin olive oil

5 cloves garlic (thinly sliced)

1/2 teaspoon crushed red pepper flakes (or more! how hot do you like it?)

1/2 cup chopped parsley

1 tablespoon fresh lemon juice

1/2 cup grated Parmesan cheese

salt and freshly ground black pepper

Instructions

Bring a large pot of salted water to boil. Add pasta and cook according to package directions, until al dente. (see recipe note) Drain, reserving 1 or more cups of the cooking liquid.

Meanwhile, heat olive oil in a skillet over medium heat. Add garlic; cook and stir until garlic is tender and very lightly brown (take care not to burn it!). Stir in crushed red pepper. Add pasta and remove from heat; gently toss to coat, adding pasta water if you like to reach your desired consistency.

Add parsley and lemon juice and toss again. Season to taste with salt and freshly ground black pepper.

Serve topped with grated Parmesan cheese.

Nutrition

• Calories: 866 kcal
• Lipides Totaux: 45 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 34 g
• Cholestérol: 22 mg
• Sodium: 408 mg
• Glucides Totaux: 90 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 4 g
• Protéines: 25 g