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| Pasta tossed with Oil and Garlic Sauce |
| Serves:1 |
| This simple pasta, sauced with olive oil and garlic, is included here with two variations: crushed red pepper and bitter greens. To keep the pasta from becoming gummy, I add some broth to the sauce, it also lends richness and flavor. |
Origin: Italian
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Ingredients:
2 tablespoons COLAVITA Extra Virgin Olive Oil
2 small cloves garlic, thinly sliced
1/4 cup low-sodium chicken or meat broth, preferably homemade
Pinch Kosher salt and freshly ground black pepper
2 ounces COLAVITA Spaghetti or Linguine, cooked al dente according to package directions, well drained
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Preparation:
Heat the oil in a large skillet over medium heat. Add the garlic, reduce the heat to low and fry just until the garlic begins to turn color around the edges, about 4 minutes. Add the broth; increase the heat and simmer until the broth reduces by 1/2. Add the cooked pasta to the pan and toss well to coat.
Per Serving: 466 Calories (53.7% from fat); 29g Fat (4g Sat, 20g Mono, 3g Poly); 10g Protein; 45g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Food Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat.
Variation 1: Add 1/4 to 1/2 teaspoon crushed red pepper flakes to the oil along with the garlic.
Variation 2: Add about 1 cup cleaned and shredded greens, such as dandelion, Swiss chard or arugula along with the pasta.
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