Fettuccine with Olive Oil, Garlic, and Red Pepper

Photo: John Autry; Styling: Leigh Ann Ross

Serve this simple pasta with zucchini sautéed in 1 tablespoon olive oil.

Yield: 4 servings
Total:
Cost per Serving: $1.40
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 397
  • Fat: 19g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 11.3g
  • Polyunsaturated fat: 2.5g
  • Protein: 13.2g
  • Carbohydrate: 44g
  • Fiber: 2.1g
  • Cholesterol: 12mg
  • Iron: 2.4mg
  • Sodium: 559mg
  • Calcium: 180mg

Ingredients

  • 1/4 cup olive oil, divided
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 6 quarts water
  • 3 1/4 teaspoons kosher salt, divided
  • 8 ounces uncooked fettuccine
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/3 cup coarsely chopped fresh flat-leaf parsley

Preparation

  1. 1. Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Stir in pepper. Remove from heat.
  2. 2. Bring 6 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta; cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add hot pasta, reserved cooking liquid, remaining 1/4 teaspoon salt, and cheese to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Remove from heat. Add parsley; toss. Place 1 1/2 cups pasta on each of 4 plates; drizzle each serving with 1 1/2 teaspoons olive oil.
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