Fettuccine with Olive Oil, Garlic, and Red Pepper

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 293
  • Fat: 10.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 7.5g
  • Carbohydrate: 42.9g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 238mg
  • Calcium: 16mg

Ingredients

  • 1/4 cup extra-virgin olive oil, divided
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon crushed red pepper
  • 6 quarts water
  • 1 tablespoon plus 1/4 teaspoon fine sea salt, divided
  • 12 ounces uncooked fettuccine

Preparation

  1. 1. Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook 30 seconds or just until garlic begins to brown, stirring frequently. Stir in parsley and pepper. Remove from heat.
  2. 2. Bring 6 quarts water and 1 tablespoon salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water. Add hot pasta, reserved cooking water, and remaining 1/4 teaspoon salt to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Place 1 cup pasta mixture on each of 6 plates; drizzle each serving with 1 teaspoon remaining oil.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fettuccine with Olive Oil, Garlic, and Red Pepper Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy