Michelangelo's Garlic Spaghetti
Yield
4 - 6 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spaghetti
|
|
| 60 | milliliters |
garlic
|
*
|
| 1 | x |
olive oil
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
| 1 | x |
Parmesan cheese
or romano, grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
|
|
| 6E+1 | milliliters |
garlic
|
*
|
| 1 | x |
olive oil
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
| 1 | x |
Parmesan cheese
or romano, grated |
*
|
Directions
Cook spaghetti in a large kettle of boiling, salted water.
Drain pasta, reserving 4 tablespoons of cooking water.
Heat oil in a skillet over medium heat.
Add garlic and cook until golden.
Add salt, pepper and parsley to taste.
Stir drained spaghetti into pan with garlic mixture.
On low heat, mix in reserved cooking liquid.
Stir 3 to 4 minutes.
Serve with grated cheese.
Makes 4 to 6 servings.
