Vegetarian Pasta Recipes – Spaghetti with Garlic and Olive Oil

This awesome vegetarian pasta recipe is so simple to make and prepare. The ingredients used for this dish are only a few items and are very very easy to get. Moreover, this vegetarian pasta recipe contains low calorie and low fat and is ideal for anyone looking for a light meal for lunch or dinner.

It comes loaded with high fiber and contains high calcium. Only olive oil is used for preparing this pasta recipe. Therefore, there is no cholesterol and contains low sodium. This hearty pasta recipe is definitely an ideal meal for lunch or dinner.

Spaghetti with Garlic and Olive Oil

This dish is a little spicy since there is chilli in the ingredients. The Italian name for this dish is Spaghetti Aglio e Olio, but in Rome, they run the words together and pronounce this dish as ‘spaghetti-ayo-e-oyo’ or just ‘ayo-e-oyo’. It is sometimes given its full name of Spaghetti Aglio, Olio e Peperoncino because chilli is always included to give the dish some bite. Enjoy!

Ingredients:

Serves 4

• 400g/14oz fresh or dried spaghetti
• 90ml/6 tbsp extra virgin olive oil
• 2-4 garlic cloves, crushed
• 1 dried red chilli
• 1 small handful fresh flat leaf parsley, roughly chopped
• Salt

Steps by Steps Cooking Instructions:

1. Prepare a large pan for cooking the pasta. Cook the pasta in salted boiling water and boil according to the instructions in the packet.

2. While waiting for the pasta, in a separate pan, add the olive oil and turn to low heat. Add the crushed garlic and whole dried chilli into the heated pan.

3. Stir the garlic and chilli until the garlic begins to brown. After that, discard the chilli.

4. When the pasta is done, transfer the drained pasta to a large warmed bowl. Pour on the oil and garlic mixture, add the parsley and toss well. Serve immediately.

Nutritional information per portion: Energy 505kcal/2126kj; Protein 12.8g; Carbohydrate 76.4g of which 3.5g is sugars; Fat 18.6g of which 2.6g is saturated fat; Cholesterol 0mg; Calcium 27mg; Fiber 3.3g; Sodium 3mg.

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This entry was posted on Tuesday, March 2nd, 2010 at 6:10 pm and is filed under Vegetarian Spaghetti Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.