A delicious vegan Italian pasta dish of spaghetti, olive oil, and garlic; perfect for a tasty and nutritious lunch.
Special diets: Vegetarian | vegan | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens: gluten |
⏱ 22 mins – easy
🍽 3 servings – 886 kcal per serving
|
Serving
196g |
Fat
38g |
Sat. fat
5g |
Sodium
1561mg |
|
Carbs
114g |
Fibers
5g |
Sugars
4g |
Proteins
20g |
INGREDIENTS
- 1 tsp black pepper
- 2 tsp salt
- 1 lb spaghetti
- half cup olive oil
- 3 cloves garlic
- 1 tbsp parsley
TOOLS
- 1 pan
- 1 knife
- 1 spoon
- 1 saucepan
- 1 colander
STEPS
Peel and slice garlic.
Heat 17 cups of water in a saucepan. Add 1 tsp of salt and boil for 4 minutes.
Add spaghetti to the boiling water and cook for 9 minutes.
Drain the cooked spaghetti in a colander.
Put aside half a cup of the reserved cooking water.
Heat olive oil in a pan. Add sliced garlic to the pan and cook for 2 minutes. Stir in parsley, 1 tsp of salt, and black pepper with a spoon. Add drained spaghetti and reserved cooking water to the pan. Cook for 2 minutes, then stir again and turn off the heat.
It’s ready to be served !
