Spaghetti Al Zenzaro
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spaghetti
|
|
| ½ | cup |
olive oil
|
|
| 2 | tablespoons |
basil
|
|
| 2 | tablespoons |
mint leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
|
|
| 118 | ml |
olive oil
|
|
| 3E+1 | ml |
basil
|
|
| 3E+1 | ml |
mint leaves
|
|
Directions
Boil spaghetti until al dente.
Meanwhile, heat garlic, ginger and red pepper flakes in olive oil, cooking until garlic becomes golden around the edges.
Do not let it brown! Drain spaghetti.
Remove ginger slices and toss spaghetti with garlic/red pepper mixture; season with salt to taste.
Toss with basil and mint; serve immediately.
