Spaghetti Aglio e Olio

1. 1

   Assemble all the ingredients.

2. 2

   Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook, stirring now and then, until cooked through but slightly firm, about 10 to 12 minutes. Drain and move to a pasta bowl.

3. 3

   While the pasta cooks, place the olive oil and garlic in a cold skillet.

4. 4

   Cook over medium heat to slowly toast the garlic, about 10 minutes. Lower the heat to medium-low when the olive oil starts to bubble. Cook and stir until the garlic is golden brown, about another 5 minutes. Take off the heat.

5. 5

   Stir the red pepper flakes, salt, and black pepper into the pasta.

6. 6

   Pour in the hot olive oil and garlic, then sprinkle on the Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.

7. 7

   Serve the pasta topped with the remaining Parmigiano-Reggiano cheese.

• Calories 994.32 kcal High
• Protein 33.31 g Good Source
• Carbs 117.45 g Moderate
• Total Fat 40.79 g High
• Saturated Fat 11.25 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 47.39 mg Moderate
• Sodium 497.44 mg High
• Fiber 6.36 g Good Source
• Sugar 2.06 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 1335.7 mg Good Source
• Iron 4.33 mg Good Source
• Potassium 263.9 mg Low Source
• Vitamin A 132.7 mcg_rae Moderate
• Vitamin C 82.7 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten