Featured Recipes

January 28, 2009, 4:34 pm
updated Jan 28, 2009, 6:40 pm

Whole-wheat Pasta with garlic oil

This was a quick recipe we found in Everyday Food (Jan/Feb 2007). Luckily we had all the ingredients at home, so no shopping! It was intended as a side dish, but we had it as a light main course the other night.

Ingredients

• Salt for the pasta water*, 1 tablespoon (12 grams)
• Whole-wheat pasta (we used spaghetti), 8 ounces (226 grams)
• Extra Virgin Olive Oil, 2 tsp (8 grams)
• Garlic, 1 clove thinly sliced (2 grams)
• Red-pepper flakes, 1/2 tsp
• Fresh parsley leaves, 1/4 cup (16 grams)

Preparation

In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Reserve 1/4 cup of the pasta water. Drain pasta and set aside.

In the pasta pot, heat oil, garlic, and red-pepper flakes over medium until garlic has begun to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley; season with salt. Toss to combine. Serve in bowls.

Serves 4

We liked this dish. You could really taste the whole-wheat spaghetti because it wasn’t swimming in a lot of sauce. I did add some freshly grated parmesan on top of mine and a tad bit more red-pepper flakes too.

*6:40 pm edit: This recipe calls for salt to be added to the pasta water. The ingredient remains in the list above; however, use an amount that is appropriate for your diet. I re-entered the recipe into the NM database without salt, since we will each add our own amount.

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