Pasta Aglio e Olio

If you're looking for a perfect weeknight pasta dish, look no further.

What you need

12 oz spaghetti, can use gluten-free

6-8 garlic cloves, peeled

1/2 cup parsley, rinsed and chopped

1/2 cup extra virgin olive oil

1 TSP red pepper flakes

Salt and pepper to taste

Directions

1) Bring a large, salted pot of water to a boil. Add the spaghetti and begin cooking to package directions, reserving 1/2 cup of pasta water. Drain the pasta a couple minutes before it becomes al dente.

2) While the pasta cooks, slice the garlic cloves thinly and set aside. Heat the olive oil in a wide-based pan over medium heat until it begins to shimmer. Add the garlic, stirring constantly until it softens and begins to turn golden. Add the red pepper flakes and turn the heat to low.

3) Add the drained pasta to the pan with half of the reserved pasta water and begin tossing to coat in the sauce. Add the chopped parsley and stir to combine. Add salt and pepper to taste. Adjust the consistency with more reserved pasta water as needed.

Makes 6 servings.

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Nutrition facts per serving*

Calories: 308

Total fat: 19.2g

Saturated fat: 2.5g

Polyunsaturated fat: 1.9g

Monounsaturated fat: 13.1g

Sodium: 52.4mg

Total carbohydrates: 32.7g

Dietary fiber: 0.8g

Sugars: 0.2g

Protein: 2.4g

Calcium: 1.6%

Iron: 3.7%

Potassium: 54mg

Vitamin A: 8.4%

Vitamin C: 13.3%

*Nutrition facts are based on recipe using gluten-free spaghetti.