Rana's Pasta with Garlic & Olive Oil

>> Sunday, October 17, 2010

I've made this recipe before using tri-colour pasta, but I found the same recipe using whole wheat pasta on the Martha Stewart Recipes website. Enjoy!


2 teaspoons coarse salt 
1 pound whole-wheat linguine 
1/3 cup extra-virgin olive oil 
4 garlic cloves 
1/2 teaspoons crushed red pepper flakes 
1/3 cup fresh flat-leaf parsley, chopped, plus more for sprinkling 
Zest of 1 large lemon 

  • Bring a large pot of water to a boil; add 1 teaspoon salt and the pasta. Return to a boil, and cook according to package instructions until al dente. Drain. 
  • Meanwhile, heat oil in a large skillet over medium-low heat until hot but not smoking. Add garlic, and cook, stirring constantly, until golden, about 3 minutes. Stir in red pepper flakes and parsley. Remove from heat. 
  • Add pasta and remaining teaspoon salt to skillet. Toss until pasta is well coated. Transfer to a bowl, and sprinkle with zest and more parsley. Per Serving: 380 Calories 14 g Fat 0 mg Cholesterol 58 g Carbohydrate 382 mg Sodium 11 g Protein 10 g Fiber


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