Belly Full · by Amy Flanigan★ 5.0 (1)
Spaghetti Aglio e Olio
NUTRITION · PER SERVING25M COOK
CAL 25%·PRO 36%
CARBS 57G45% OF CAL
3G FIBER51G OTHER3G TOTAL SUGAR
FAT 27G48% OF CAL
6G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with olive oil, garlic, red pepper flakes, and parmesan in a classic Roman style. Light, garlicky, and done in 25 minutes, it's a perfect quick dinner.
mainitalianpasta🍳 skillet🍲 stockpotvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 16 ounces dry spaghetti
- 1/2 cup extra-virgin olive oil
- 8 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes
- salt and freshly ground black pepper (to taste)
- 3 tablespoons finely chopped fresh parsley
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
At a glance
PER SERVING · TIME 25M
CAL 25%·PRO 36%
CARBS 57G45% OF CAL
3G FIBER51G OTHER3G TOTAL SUGAR
FAT 27G48% OF CAL
6G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 263mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 12mg
- Calcium
- 283mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 263MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.