Sunday, July 20, 2014

Barilla Thin Spaghetti with Garlic, Red Pepper and Olive Oil

 


This is a quick, easy, and tasty side dish brought to you by Barilla! There is even a quick tutorial video you can view here.

This is such a great base recipe too - you can toss in some stir fried or steamed veggies, add some diced chicken or sliced steak and you have a terrific single dish entree instead of a side dish! Or just enjoy this simple recipe as a meatless meal one night.

My 10 month old loved these noodles as well - and I will use some of the leftovers chopped and mixed into her veggie purees for a quick and tasty lunch for her. I thought this was a very good recipe - very simple, subtle flavors, and just a touch of heat from the pepper flakes. Serve with a little extra cheese on top if desired. I used dried parsley since I didn't have fresh, but as usual I'm sure fresh would be better! I really liked the taste and texture of the Barilla Plus pasta in this dish as well!

Barilla Thin Spaghetti with Garlic, Red Pepper and Olive Oil from Barilla on AllRecipes

Ingredients
1 (16 ounce) box Barilla PLUS® Thin Spaghetti
1/3 cup extra virgin olive oil
3 cloves garlic, sliced
1/3 cup chopped fresh parsley
1/4 teaspoon red chili pepper flakes
1/4 cup Parmigiano-Reggiano cheese, freshly grated

Directions

  1. Bring a large pot of water to a boil.
  2. Cook Plus(R) Thin Spaghetti according to package directions.
  3. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic, parsley and red pepper flakes; saute 2 to 3 minutes.
  4. Drain pasta, reserving 1/2 cup pasta water. Immediately add hot pasta to skillet. Stir in reserved pasta cooking water. Mix well. Add cheese and toss lightly.
  5. Transfer to a serving platter or bowl.

My sweet sleepy photo assistant.
Can't believe our little girl is 10 months old!



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