spaghetti-aglio-e-olio

Spaghetti Aglio e Olio

Total time: 30 minutes

Serves 4

5.8 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

224 g - Whole wheat spaghetti

3 pcs - Garlic cloves, minced

1 ¾ tsp - Chili pepper flakes

4 tbsp - Olive oil

½ tsp - Salt

½ tsp - Freshly ground black pepper

1 tbsp - Fresh basil, finely chopped

¼ cup - Pine nuts

4 cups - Water

UTENSILS

Measuring cups and spoons, colander, chopping board, knife, saucepan, cooking pot and stainless-steel cooking spoon

INSTRUCTIONS

1. Cook the spaghetti according to the directions on the package or until al dente. Drain and set aside.

2. Heat the oil in a saucepan and add the garlic. Fry until it becomes a light golden brown. Add the chili flakes and pine nuts. Sauté until the pine nuts are a darker shade of brown. Turn off the heat.

3. Add the boiled pasta to the saucepan with the aglio olio sauce and toss to coat. Season with freshly ground pepper.

4. Dish up, garnish with fresh chopped basil and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 100g

Energy (kcal)

398.0

Carbs (g)

44.6

Proteins (g)

9.4

Fats (g)

22.6

Fibre (g)

5.8