Low Fat Spaghetti Aglio Olio
Indulge in the simplicity of Italian cuisine with this Low Fat Spaghetti Aglio Olio, a light and flavorful twist on the classic dish. This healthy recipe pairs perfectly cooked spaghetti with fragrant garlic, a hint of heat from red chili flakes, and the zest of fresh lemon, all gently tossed together in just a touch of extra virgin olive oil for a lighter calorie count. Fresh parsley adds a burst of color and herbal brightness, while a splash of reserved pasta water creates a silky sauce that clings to every strand. Ready in just 25 minutes, this quick and easy dinner is perfect for busy weeknights or when you’re craving authentic Mediterranean flavors without the guilt. Serve with a side of crusty bread or a crisp green salad for a wholesome, satisfying meal. Whether you’re looking for a low-fat pasta recipe or a vegetarian option, this dish is sure to impress your taste buds!
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Recipe Information
Ingredients
- 200 grams Spaghetti
- 2 tablespoons Extra virgin olive oil
- 4 whole Garlic cloves
- 1 teaspoon Red chili flakes
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 liters Water (for boiling pasta)
Instructions
Fill a large pot with 2 liters of water and bring it to a boil. Add a pinch of salt to the water, then cook the spaghetti according to the package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
While the pasta is cooking, prepare the garlic by peeling and slicing it thinly.
In a large non-stick skillet, heat 2 tablespoons of extra virgin olive oil over low heat.
Add the sliced garlic to the skillet and sauté gently, stirring occasionally, until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic as it can turn bitter.
Add the red chili flakes to the skillet and stir for another 30 seconds to release their flavor.
Once the spaghetti is cooked and drained, add it to the skillet with the garlic and chili mixture. Toss to coat the pasta evenly.
If the dish seems dry, add a splash of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Season with 0.5 teaspoons of salt and 0.25 teaspoons of freshly ground black pepper. Stir well.
Turn off the heat and add the fresh parsley and lemon zest to the pasta. Give it a final toss to combine all the flavors.
Serve immediately, garnished with a bit more parsley if desired.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 2.0 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 230 mg | 5% | |
*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.
