Quick Vegan Spaghetti Aglio e Olio
This Quick Vegan Spaghetti Aglio e Olio takes about 15 minutes to make and is flavorful, satisfying pasta dish!
Ingredients
- 1/2 lb spaghetti
- 4 tbsp olive oil
- 6 cloves garlic minced or pressed
- 1 tsp red pepper flakes
- 1 lemon juice and zest
- 2 tbsp flat leaf parsley very finely chopped
- 1/2 tsp kosher salt plus more for salting water
- 1/4 cup reserved pasta water plus more if needed
Instructions
- Begin by bringing a pot of salted water to boil. Meanwhile, prepare the ingredients by mincing or pressing the garlic, mincing the parsley and zesting and juicing the lemon.
- Boil the noodles until slightly less than al dente. They will continue to cook in the pan.
- In a high sided skillet, heat the olive oil, garlic and red pepper over medium heat for about one minute stirring frequently. Be careful to not burn the garlic.
- Transfer the boiled noodles to the skillet along with 1/4 cup pasta water. Reserve an additional 1/4 cup just in case. Stir frequently until liquid is absorbed. If pasta begins to get sticky, add pasta water 1 tablespoon at a time until a light slick sauce forms.
- Reduce heat to low and add lemon juice and zest and parsley. Toss together until well combined. Add additional salt and red pepper to taste. Plate and serve hot!
Nutrition
Calories: 702kcalCarbohydrates: 93gProtein: 16gFat: 30gSaturated Fat: 4gSodium: 610mgPotassium: 406mgFiber: 6gSugar: 5gVitamin A: 646IUVitamin C: 37mgCalcium: 64mgIron: 3mg
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