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June 19, 2013

Spaghetti with Garlic, Parsley, and Breadcrumbs


  • Go Italian with this comforting version of spaghetti aglio e olio, and serve it with Broccoli al Frascati. Meredith Lee/The HSUS

Serves 6

1/2 cup (115g) fresh bread crumbs, crisped in 1 tablespoon olive oil
1 pound (450g) spaghetti noodles
1/4 cup (60ml) olive oil
4 teaspoons minced garlic
1/2 teaspoon red pepper flakes
1/2 cup (small bunch) parsley, chopped
1/2 cup (115g) faux parmesan
Salt and pepper to taste

Add about a tablespoon of olive oil to a non-stick skillet and crisp the bread crumbs.

Cook the spaghetti in a pot of salted, boiling water. Meanwhile, warm 1/4 cup (60ml) of olive oil with the garlic and red pepper flakes over medium heat in a wide skillet. As soon as the garlic begins to color, remove the pan from the heat.

Drain the spaghetti, shake off the excess water, and place it into a warmed pasta bowl. Pour the oil mixture over the top and toss with the parsley and faux parmesan. Add salt and pepper to taste, and serve with the bread crumbs scattered on top.

Recipe adapted from Epicurious.com.


All figures are per serving (assumes 6 servings).

Calories: 396
Fat: 13g 
Carbs: 60g
Fiber: 3g
Protein: 10g
Sodium: 215mg