Spaghettini Aglio-Oglio
Yield
3 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
spaghettini
|
* |
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | cup |
chicken broth
low-sodium |
|
| ¼ | cup |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
spaghettini
|
* |
| 15 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
garlic
minced |
|
| 118 | ml |
chicken broth
low-sodium |
|
| 59 | ml |
parsley leaves
fresh |
|
Directions
In a large pot of boiling water, cook pasta 10 to 12 minutes, until until tender. Drain and place in a serving bowl.
Place small non-stick skillet over medium heat 30 seconds Add oil; heat 30 seconds more.
Add garlic; cook, stirring constantly, until pale gold (do not brown), about 1 minute. Immediately stir in broth.
Bring to a boil, stirring gently; reduce heat to low and cook, stirring occasionally, until liquid is reduced by two thirds and mixture is thickened, 3 to 4 minutes.
Drizzle over cooked pasta, sprinkle with parsley and toss to coat.
