Pasta Aglio, Olio e Peperoncino

Pasta Aglio, Olio e Peperoncino is a traditional Italian dish from the region of Lazio. It is known for its simplicity and bold flavors.

This is vegan, high protein and quick meals recipe. Dish can be prepared in 20 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 7.

Print Recipe

Easy

Pasta Aglio, Olio e Peperoncino

Cooking Method: Boiling, Sautéing Cuisine: Italian Courses: Lunch, Main Course Recipe Keys: High Protein Quick Meals Vegan

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Total Time 20 mins

Servings: 4 Calories: 1800

Best Season: Suitable throughout the year

Ingredients

Servings

• 320 gram Spaghetti
• 4 clove Garlic
• ¹⁄₂ teaspoon Red Chili Flakes
• 4 tablespoon Extra Virgin Olive Oil
• ¹⁄₂ teaspoon Salt
• 2 tablespoon Parsley
• 4 tablespoon Grated Parmesan Cheese

Instructions

1. Cook the spaghetti according to package instructions.
2. In a large pan, heat the olive oil over medium heat.
3. Add the garlic and chili flakes, and cook until the garlic turns golden brown.
4. Remove the garlic from the pan.
5. Add the cooked spaghetti to the pan and toss well to coat the pasta with the oil.
6. Season with salt and sprinkle with parsley.
7. Serve hot with grated Parmesan cheese on top.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 55g19%

Sugars 2g

Protein 10g20%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.