Try this Pasta with Garlic and Olive Oil recipe, or contribute your own.
Suggest a better descriptionVERSION 1: With raw garlic: Combine the the garlic with the olive oil. Cook the pasta until it is *al dente*, then drain & toss with the garlic & olive oil. Season well & serve immediately. VERSION 2: With lightly toasted golden garlic: Heat the garlic in the olive oil until golden. Remove from the heat & set aside. Cook the pasta until *al dente*, then drain & toss with the garlic. Season & serve immediately. VARIATIONS USING VERSION 2: Add a generous pinch of hot red pepper flakes as you heat the garlic. Toss with the cooked pasta & a handful or two of chopped fresh parsley. Prepare the basic recipe, adding parsley as above. Season with lots of cayenne pepper & toss with the finely grated rind of 1 lime & the juice of 1 or 2 limes. Also good with lemon. Add several teaspoonfuls of capers to the hot pepper variation. Add a small handful of torn basil leaves to the oil as you heat the garlic. Coarsely chop half a head or so of white cabbage & add to the pan along with the heating garlic & hot red pepper flakes. Saute until tender & slightly browned. Add more oil, garlic & red pepper if needed. Season & toss with pasta of your choice. Marlena Spieler, "200+ Vegetarian Pasta Recipes" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 4 | ||
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Calories: 482 | ||
Calories from Fat: 76 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 46.4mg | 2 % | |
Potassium 267.9mg | 7 % | |
Total Carbohydrate 85.1g | 25 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 81.4g | ||
Protein 14.9g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 482
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