GARLICKY SPAGHETTI w/ PARSLEY & TRUFFLE OIL

GARLICKY SPAGHETTI w/ PARSLEY & TRUFFLE OIL
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This a quick post about one of my favorite easy pasta dinners. Garlicky Spaghetti with parsley, and truffle oil. I add nutritional yeast or parmesan cheese at the end which adds a nice creaminess to the dish. If you’re a cheese lover go for the parmesan, if you are vegan or dairy free use the nutritional yeast flakes.

This is a great after work dinner. When I’m tired or don’t feel like doing the most an easy pasta dish is a good option. It’s also super yummy and who doesn’t love spaghetti…? Ok, maybe some people don’t but I do! 😀 

Garlicky spaghetti

Garlicky!

If you like garlic as much as I do you’re going to enjoy this dish! This recipe uses more garlic per person than a typical spaghetti dish. I usually use one clove when cooking pasta but for this recipe, I use two-three per person. After all, it is garlicky spaghetti. I slice the garlic paper thin and sauté it in extra virgin olive oil so you aren’t biting into a big chunk of raw garlic. Yes, garlic has a powerful smell but it has many health benefits. Garlic is high in Vitamins B6, C, and Manganese. It has also been proven to help reduce blood pressure and combat the common cold. Now on to the recipe!

INGREDIENTS

Yield: 2 servings

1/2 lb spaghetti (half a box)

5 cloves of garlic sliced very thin (6 if the cloves are very small)

4 tbsp Extra virgin olive oil

Handful of chopped flat leaf/Italian parsley

2 tbsp of Nutritional yeast flakes or grated parmesan cheese

2 tsp of sea salt 

Salt and black pepper to taste

Squeeze of lemon

*Drizzle of truffle oil

Garlicky spaghetti ingredients

DIRECTIONS

Boil water for the spaghetti and cook the pasta according to the package directions. Be sure to salt the water with 2 teaspoons of sea salt. While the spaghetti is cooking slice the garlic paper thin and give a rough chop to the parsley. Heat the olive oil in a sauté pan over medium heat for a couple of minutes then add the garlic slices, reduce the heat to low, and stir to get the pieces coated in the olive oil. Most importantly, be sure not to let the garlic burn! We want garlicky spaghetti, not burnt garlic spaghetti 😜. When garlic burns it becomes incredibly bitter and you’ll have to toss it and start over. Remove the garlic from the pan once it starts to turn a light golden color.

When the spaghetti is done, strain it but reserve about 1/2 cup of the pasta water. In the pan where the garlic was cooking add the garlic back in along with the spaghetti, chopped parsley, 2 tablespoons of olive oil, and turn the heat to medium. Toss everything together and if it seems a bit dry add some of the pasta water to loosen it up. Remove the pan from the heat when everything has been mixed together. Next, add the parmesan cheese or nutritional yeast and toss once more to incorporate. Finally, I finish the garlicky spaghetti with a squeeze of lemon, drizzle of truffle oil, fresh black pepper and a sprinkle of top quality sea salt (or whatever you have 😉). Serve and eat! Check out my recipe for dark chocolate fruit bark. It’s another easy, yummy recipe. https://shanaeatsnyc.com/dark-chocolate-fruit-bark/

Garlicky spaghetti

Enjoy! Follow my blog on Bloglovin’.



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