Pasta Aglio E Olio Recipe
Pasta with seasonal vegetables in olive oil, herbs and crushed red pepper
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Ingredients
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Pasta
Vegetables
Flavorings
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring salted water to a boil.
- 2
Cook Spaghetti
Add spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Reserve Pasta Water
Before draining, reserve about 1 cup of pasta cooking water.
- 4
Drain Pasta
Drain the spaghetti and set aside.
Preparing Vegetables
- 5
Chop Vegetables
While the pasta is cooking, chop the zucchini, bell pepper, and halve the cherry tomatoes.
- 6
Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini and bell pepper, and sauté for about 3-4 minutes.
- 7
Add Tomatoes and Spinach
Add the cherry tomatoes and spinach to the skillet, stirring until the spinach wilts and tomatoes soften, about 2-3 minutes.
Combining Ingredients
- 8
Prepare Garlic
In a small bowl, finely chop the garlic and mix with crushed red pepper flakes.
- 9
- 10
Combine Pasta and Vegetables
Add the drained spaghetti to the skillet with the vegetables and toss to combine. If the mixture seems dry, add some reserved pasta water, a little at a time.
- 11
Season the Dish
Season with black pepper and stir in fresh parsley before serving.