Heart-Healthy Aglio Olio Linguini
Get ready to fall in love with a healthier twist on a timeless favorite—Heart-Healthy Aglio Olio Linguini! This nutritious recipe swaps traditional linguini for whole wheat pasta and incorporates vibrant ingredients like sautéed garlic, juicy cherry tomatoes, and nutrient-packed baby spinach. A generous drizzle of extra virgin olive oil enhances its Mediterranean flair, while chopped walnuts bring delightful crunch and heart-healthy fats. Finished with a sprinkle of Pecorino Romano cheese and fresh parsley, this guilt-free pasta dish delivers rich flavor and wholesome satisfaction. Perfectly balanced with red pepper flakes and a zesty hint of lemon juice, it’s a quick and easy 30-minute meal ideal for weeknights. Enjoy a deliciously light and heart-smart take on aglio olio that will have your taste buds singing!
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Recipe Information
Ingredients
- 12 oz Whole wheat linguini
- 3 tbsp Extra virgin olive oil
- 4 Garlic cloves
- 1.5 cups Cherry tomatoes
- 3 cups Baby spinach
- 0.5 tsp Red pepper flakes
- 1 tbsp Lemon juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Fresh parsley
- 0.5 cup Pecorino Romano cheese, finely grated
- 0.25 cup Walnuts, chopped
Instructions
Fill a large pot with water and bring it to a boil. Add a pinch of salt and the whole wheat linguini. Cook according to package instructions until al dente, roughly 10-12 minutes.
While the pasta is cooking, finely chop the garlic cloves. Halve the cherry tomatoes and roughly chop the fresh parsley.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until they begin to soften and release their juices.
Stir in the baby spinach, allowing it to wilt slightly, about 2 minutes.
Sprinkle in the red pepper flakes, lemon juice, salt, and black pepper, stirring to combine.
Drain the linguini, reserving about 1/2 cup of the pasta water.
Add the drained linguini to the skillet with the vegetables, tossing to coat the pasta evenly with the garlic oil mixture. Add reserved pasta water as needed to reach desired consistency.
Stir in the chopped walnuts, giving the dish an added crunch and healthy fats.
Remove from heat and stir in the grated Pecorino Romano cheese until well combined.
Serve garnished with fresh parsley and additional Pecorino Romano if desired.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3427 mg | 149% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 14.3 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1562 mg | 120% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1852 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
