Mediterranean Diet Aglio Olio Spaghetti
Elevate your pasta night with this vibrant and wholesome Mediterranean Diet Aglio Olio Spaghetti, a healthy twist on the classic Italian favorite. Featuring al dente spaghetti tossed in a luscious blend of extra virgin olive oil, golden sautéed garlic, and a touch of crushed red pepper flakes for a gentle kick, this dish shines with its Mediterranean-inspired additions. Sweet, tangy sun-dried tomatoes, briny Kalamata olives, fresh parsley, and zesty lemon zest come together to create a symphony of bold, fresh flavors. Ready in just 30 minutes, this quick and nutritious recipe is perfect for busy weeknights or casual dinners. Keep it plant-based or sprinkle on some grated Parmesan for extra indulgence. Whether you're embracing the Mediterranean diet or simply love flavorful, wholesome meals, this aglio olio spaghetti will transport your taste buds to the sun-drenched coastlines of Southern Europe.
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Recipe Information
Ingredients
- 300 g Spaghetti
- 60 ml Extra virgin olive oil
- 4 Garlic cloves, thinly sliced
- 1 tsp Crushed red pepper flakes
- 50 g Sun-dried tomatoes, chopped
- 100 g Kalamata olives, pitted and sliced
- 30 g Fresh parsley, chopped
- 1 tsp Lemon zest
- 1 tsp Salt
- 1 tsp Black pepper, freshly ground
- 50 g Grated Parmesan cheese (optional)
- 1 Liter Water
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.
Add the sliced garlic to the skillet and sauté for about 1-2 minutes until it turns golden, being careful not to burn it.
Stir in the crushed red pepper flakes and sauté for another 30 seconds to release its flavors.
Add the chopped sun-dried tomatoes and sliced Kalamata olives to the skillet. Cook for 2-3 minutes to let the flavors meld together.
Add the cooked spaghetti to the skillet, along with the reserved pasta water, and toss well to combine everything evenly.
Stir in the chopped fresh parsley and lemon zest. Season with salt and freshly ground black pepper to taste.
If desired, sprinkle grated Parmesan cheese over the finished spaghetti for extra flavor.
Serve the aglio olio spaghetti immediately, garnishing with additional parsley and lemon zest if desired.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5215 mg | 227% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 21.2 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 873 mg | 67% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2274 mg | 48% | |
*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.
