Italian · Dinner
Garlic and Oil Noodles (Low-Calorie)
A single-portion Roman-style aglio e olio using minimal oil and starchy pasta water to build a light emulsion. Spaghetti is tossed with garlic, chili flakes, parsley, and parmesan, delivering garlicky, peppery flavour at a fraction of traditional calories.
$2
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
398Calories
14.8gProtein
5.7gFat
71.2gCarbs
2.3gSugar
4.6gFiber
307mgSodium
3mgChol
1gSat Fat
350mgPotassium
118mgCalcium
3.5mgIron
0.1mcgVitamin B12
10mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
low-calorie
low-calorie
Instructions
1
Prep
Slice garlic cloves thinly and chop parsley; set both aside near the stove.
2
Boil
Bring salted water to a rolling boil, cook spaghetti 9–10 minutes until al dente, then reserve 1/4 cup pasta water before draining.
3
Sauté
Warm olive oil in a skillet over medium-low heat, add garlic and red chili flakes, and stir for 2 minutes until garlic turns pale gold.
4
Toss
Add spaghetti and reserved pasta water over medium heat, tossing constantly for 1–2 minutes until glossy, then fold in parsley, parmesan, salt, and black pepper.
5
Plate
Transfer to a warmed plate and finish with any glossy oil remaining in the skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g200g dry spaghetti
- 4 tsp4 tsp olive oil
- 8 cloves8 cloves garlic
- 1/2 tsp1/2 tsp red chili flakes
- 4 tbsp4 tbsp parsley
- 2 tsp2 tsp parmesan
- 1/2 cup120ml pasta cooking water
- 1/4 tsp1/4 tsp salt, plus more for pasta water
- black pepper
