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Friendly URLs: /spaghetti-aglio-e-olio
30 minutes
4
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
spaghetti (dry)
kid friendly
has meat
has pasta
(?)
Has pasta from:
spaghetti (dry)
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
spaghetti (dry)
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.5% of RDA
• Calories: 29.5% of RDA
• Carbs: 32.5% of RDA
• Fat (total lipid): 30.6% of RDA
• Fiber: 14.2% of RDA
• Fructose: 0.9% of RDA
• Protein: 13.8% of RDA
• Sodium: 22.2% of RDA
• Sugar: 11.3% of RDA
• Vitamin A (IU): 11.9% of RDA
• Vitamin B6: 13.9% of RDA
• Vitamin C: 18.0% of RDA
• Iron: 7.9% of RDA
• Magnesium: 18.4% of RDA
• Manganese: 24.3% of RDA
• Niacin: 11.5% of RDA
• Potassium: 9.3% of RDA
• Zinc: 11.7% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
89.3
g
Calories
591
 
Fiber
3.99
g
Iron
1.49
mg
Protein
15.6
g
Sodium
300
mg
Sugars
3.54
g
Fat (total lipid)
18.7
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
1
lb
+
-
 
Le Veneziane Spaghetti in Gluten-Free Spaghetti Cupcakes
5
tbsp
+
-
 
divided.
 
4
tbsp
+
-
 
chopped, divided.
 
1/2
tsp
+
-
 
 
1/4
tsp
+
-
 
 
1/8
tsp
+
-
 
or to taste.
 
1/4
cups
+
-
 
chopped.
 
1/4
cups
+
-
 
freshly squeezed, about 2 lemons, or to taste.
 
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PREPARATION
1.
Fill a large pot with 5 quarts of water and 1 tablespoon of salt, and bring to a boil. When boiling, add the spaghetti and cook until al dente according to package directions.
2.
While the pasta is cooking, place a large, deep skillet over medium heat.
3.
Add 2 tablespoons of the olive oil, 3 tablespoons of the chopped garlic, and the salt and black pepper.
4.
Sauté the garlic until it sizzles and just begins to turn golden, about 2 to 3 minutes, then turn off heat and stir in the remaining tablespoon of chopped garlic, the red pepper flakes, parsley, lemon juice, and two tablespoons of the pasta cooking water. Stir well to combine, and set aside.
5.
Once the pasta is done, save 1/2 cup of the cooking water, then drain the pasta.
6.
Place the drained spaghetti in the skillet, and also add the reserved cooking water and the remaining 3 tablespoons of olive oil.
7.
Toss well to combine, and taste for seasonings if needed. Serve hot, with parmesan cheese if desired.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free elbow spaghetti (dry) for spaghetti (dry).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free elbow spaghetti (dry) for spaghetti (dry).
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 591
Protein 15.6 g
Carbohydrates 89.3 g
Iron 1.49 mg
Fiber 3.99 g
Calcium 24.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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