Spaghetti Aglio e Olio
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 20 min · vegetarian
540 cal
18g protein
72g carbs
20g fat
per serving · estimated
Ingredients
- 6 oz spaghetti
- 3 cloves garlic, thinly sliced
- 1/4 cup olive oil
- 1/4 tsp red pepper flakes
- 1/4 cup flat-leaf parsley, chopped
- 1/4 cup parmesan, grated (optional topping)
- to taste kosher salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Boil salted water; cook spaghetti to al dente. Reserve 1 cup pasta water before draining.
- Meanwhile, warm olive oil in a wide skillet over medium-low. Add garlic; cook until just golden (3–4 min).
- Add red pepper flakes; swirl 10 seconds. Pour in 1/2 cup pasta water — it'll sizzle and emulsify.
- Add drained pasta, toss to coat. Add parsley, salt, pepper. Splash more pasta water if dry. Serve hot — the traditional dish is cheese-free, but pass grated parmesan at the table for anyone who wants it.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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