Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery
Spaghetti Aglio e Olio Peperoncino is a classic Italian pasta dish that originated in the region of Abruzzo.
This is vegan recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.
Spaghetti Aglio e Olio Peperoncino with Cucumber and Celery
Ingredients
Instructions
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Cook the spaghetti according to package instructions. In a large pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes, and sauté until fragrant. Add cooked spaghetti to the pan and toss well to coat with the garlic-infused oil. Season with salt and toss again. Serve the spaghetti aglio e olio peperoncino topped with sliced cucumber, chopped celery, grated Parmesan cheese, and fresh parsley. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 50g17%
- Sugars 3g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
