Spaghetti Aglio e Olio
Enjoy our vegan recipe Spaghetti Aglio e Olio by feastr. Ideal to lose weight. Balanced and very tasty.
Nutritional information:
| Calories | 2654 kJ (634 kcal) |
|---|---|
| Protein | 18 g |
| Fat | 24 g |
| Carbohydrates | 78 g |
| Fiber | 15 g |
Utensils:
cutting board, chef's knife, spatula, non-stick frying pan, bowl, pot
Recipe instructions:
1
Bring a pot with salted water to a boil.
- Salt
![Salt]()
2
Cut the garlic into thin slices and add into a bowl.
- 1 Garlic clove (~ 0.1 oz)
![1 Garlic clove (~ 0.1 oz)]()
3
Add the spaghetti into your pot and cook according to the package instructions.
- 4.4 oz Spaghetti, whole grain
![4.4 oz Spaghetti, whole grain]()
4
Heat the olive oil in a non stick frying pan over medium heat. Add the garlic and fry until the garlic starts to brown.
- 1 ½ Tbsp Olive oil
![1 ½ Tbsp Olive oil]()
5
Turn off the heat and add the rucola into the pan.
- 1.1 oz Arugula
![1.1 oz Arugula]()
6
Rinse the pasta, add into the pan, sprinkle with lemon juice, season with salt and pepper, mix well and serve.
- ½ Lemon (~ 1 oz)
![½ Lemon (~ 1 oz)]()
- Salt
![Salt]()
- Black pepper
![Black pepper]()
7
Enjoy your meal!
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