Midnight Spaghetti

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"Looking for a quick simple vegetarian pasta recipe and this ticked all the boxes, looking forward to making it."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (173.8 g)
  • Calories 672.5
  • Total Fat - 24.8 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 15.8 mg
  • Sodium - 217.3 mg
  • Total Carbohydrate - 88.3 g
  • Dietary Fiber - 4.1 g
  • Sugars - 3.4 g
  • Protein - 23.2 g
  • Calcium - 301.3 mg
  • Iron - 2.2 mg
  • Vitamin C - 12 mg
  • Thiamin - 0.1 mg

Step 1

Bring a large pot of water to a boil and add 2 tablespoons of salt and the pasta and cook according to the directions on the package and set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Step 2

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot.

Step 3

Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it and then add the red pepper flakes and cook for 30 seconds more.

Step 4

Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil and then lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Step 5

Add the drained pasta to the garlic sauce and toss and then off the heat, add the parsley and Parmesan and toss well and allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.

Step 6

Taste for seasoning and serve warm with extra Parmesan on the side.

Tips & Variations


No special items needed.

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