Try this Spaghetti With Garlic recipe, or contribute your own.
Suggest a better description1. Peel garlic without crushing cloves and thinly slice lengthwise as evenly as possible (you should have about 1 cup; peel and slice more if necessary). Cook garlic in 4 tablespoon (1/4 cup) oil in a 12 inch nonstick skillet over moderately low heat, stirring occasionally, until just golden, 7 to 10 minutes. Transfer garlic with a slotted spoon to a bowl. (Garlic will crisp as it cools.) Add hot pepper flakes to skillet and cook, stirring, 1 minute, then remove skillet from heat.
2. Meanwhile, cook spaghetti in a 6 to 8 quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain spaghetti in a colander. Stir zest and salt into oil in skillet, then add spaghetti, parsley, and 1/2 cup reserved cooking water. Toss over moderately high heat until combined well, 30 seconds to 1 minute, adding enough reserved cooking water to keep spaghetti moist. Add half of garlic and toss . Remove from heat and toss pasta with remaining 1 1/2 tablespoons oil and salt and pepper to taste. Transfer to a serving bowl and sprinkle with remaining garlic.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 588 | ||
Calories from Fat: 183 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 87.1mg | 3 % | |
Potassium 296.5mg | 8 % | |
Total Carbohydrate 85.3g | 25 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 81.3g | ||
Protein 15g | 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: 588
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