Spaghetti Aglio e Olio

In Italian, aglio e olio (AH-lyoh ay OH-lyoh) means "garlic and oil." Typically, the garlic is fried in olive oil on the stovetop, but we've cooked it with olive oil in the microwave, which is easier and omits the risk of burning the garlic. You can add some crushed red pepper flakes for a spicier version.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 25%
  • Fat: 7.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1g
  • Protein: 7.9g
  • Carbohydrate: 43.7g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 66mg
  • Calcium: 20mg

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon dried oregano
  • 4 large garlic cloves, minced
  • 4 quarts water
  • 8 ounces uncooked spaghetti
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons minced fresh parsley

Preparation

  1. Combine the olive oil, oregano, and minced garlic in a small microwave-safe bowl. Cover with wax paper, and microwave at HIGH for 1 minute.
  2. Bring water to a boil in a large stockpot. Add spaghetti; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Drain. Return to pot. Stir in the garlic mixture and broth. Cook over medium heat 4 minutes or until broth is absorbed, stirring constantly. Stir in parsley.
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