Pretty Parslied Spaghetti
Absolutely delicious and mouth-watering! Feel free to sprinkle some freshly ground black pepper or a pinch or two of red chili flakes on top.
Ingredients
8 oz uncooked spaghetti
2 ½ oz Parmesan cheese, grated
1 ½ cups fresh flat-leaf parsley, chopped
4 garlic cloves, thinly sliced
¼ teaspoon black pepper, freshly ground
5 teaspoons olive oil, divided
1 tablespoon plus ¼ teaspoon salt, divided
Directions
1. Fill a large saucepan with salted water (with 1 teaspoon of salt) and bring it to a boil, over moderate heat. Then, add in the pasta and cook until al dente, for 7 minutes.
Drain in a colander placed over a large bowl, reserving approximately 1 ½ cups of the cooking liquid.
2. Next, over medium heat in a large skillet; heat up 1 tablespoon of oil until hot. Once done; add in the garlic and cook until turns pale golden brown, for a minute or two.
3. Scoop the pasta into the skillet, gently toss to coat, and then, add in the Parmesan and parsley; toss again until all the strands of pasta are nicely covered.
Add in the kept-aside pasta cooking liquid to loosen the sauce, as required. Sprinkle with the leftover pepper and salt.
Drizzle with 2 teaspoons of olive oil. Serve warm and enjoy.
Nutritional Value: kcal: 348, Fat: 11 g, Fiber: 3 g, Protein: 14 g.
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