Under 30 Minutes
Whole-Wheat Spaghetti with Garlic Oil
We used olive oil in place of butter and whole-wheat pasta in this side dish to reduce saturated fats and satisfy hunger without sacrificing flavor.
- Coarse salt
- 8 ounces whole-wheat spaghetti
- 2 teaspoons olive oil
- 1 garlic clove, thinly sliced
- Pinch of red-pepper flakes
- 1/4 cup fresh flat-leaf parsley leaves
In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Reserve cup pasta water. Drain pasta and set aside.
In pasta pot, heat oil, garlic, and red-pepper flakes over medium until garlic has begun to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley; season with salt. Toss to combine. Serve in bowls.