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Spaghetti Aglio e Olio

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Total time: 30 minutes

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Serves 4

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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.


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


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


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.


1 serving = about 100g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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