Aglio e Olio

• porcje: 6 servings
• czas aktywny: 2 minutes
• całkowity czas: 15 minutes

Składniki

1 pound linguini (uncooked, or any pasta)

¾ cup olive oil

1 head garlic (peeled and sliced)

2 teaspoon red pepper flakes

½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

½ cup parsley (fresh, chopped)

½ cup Parmesan cheese (freshly grated)

lemon juice (freshly squeezed)

Wskazówki

Bring a large pot of water to a boil and heavily salt it. Add the fettuccine and cook until al dente, or slightly underdone.

While pasta is cooking, heat the olive oil in a large deep skillet or saute pan over medium heat.

Once the oil is simmering add the garlic slices and the red pepper flakes and stir. Cook until the garlic turns slightly golden brown. Season with salt and pepper.

Lower the heat to a medium-low and add the cooked pasta, drained and the parsley and toss. If the pasta is too dry add some of the pasta water, about half a cup.

Garnish with lemon juice and freshly grated parmesan cheese.

Wartości Odżywcze

• Kalorie: 563 kcal
• Tłuszcz Całkowity: 30 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Nienasycony: 24 g
• Cholesterol: 6 mg
• Sód: 347 mg
• Węglowodany Całkowite: 59 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 2 g
• Białko: 13 g