Spaghetti Aglio, Olio, e Prezzemolo

whole -wheat-pasta

This is a recipe I found in the book, Moosewood Restaurant Cooking For Health. I tried it and it was fantastic! If you, like me, are a garlic lover and like a lot of flavor with a little bit of heat, you’re sure to love this also.

Recipe: Spaghetti Aglio, Olio, e Prezzemolo


16 ounces whole grain spaghetti or linguine
1/2 cup extra-virgin olive oil 6 garlic cloves, minced
1 cup chopped fresh parsley
2 tablespoons toasted pine nuts
1 tablespoon grated lemon zest
1/2 teaspoon red pepper flakes or more to taste
1/2 teaspoon salt ground black pepper grated Parmesan or Pecorino Romano (optional)


  1. Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
  2. Meanwhile in skillet on low heat, warm the olive oil. Add the garlicand cook for a minute or two until golden. Add the parsley, pine nuts, lemon zest, and red pepper flakes, and cook until the parsley is wilted but still bright green, about 2 minutes. Stir in the salt and pinch of black pepper. Cover and set aside.
  3. When the pasta is done, drain it and place it in a serving bowl. Add the parsley mixtureto the pasta and toss to coat. Add grated cheese if you wish.

CulinaryTradition: Italian

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