Whole-Wheat Pasta with Garlic and Olive Oil


High-fiber diets have been linked with a reduced risk of heart disease; in this dish, whole-wheat linguine is tossed with olive oil, garlic, and lemon zest.


  • 2 teaspoons coarse salt

  • 1 pound whole-wheat linguine

  • cup extra-virgin olive oil

  • 4 garlic cloves, 2 minced and 2 thinly sliced

  • ½ teaspoons crushed red-pepper flakes

  • cup fresh flat-leaf parsley, chopped, plus more for sprinkling

  • Zest of 1 large lemon


  1. Bring a large pot of water to a boil; add 1 teaspoon salt and the pasta. Return to a boil, and cook according to package instructions until al dente. Drain.

  2. Meanwhile, heat oil in a large skillet over medium-low heat until hot but not smoking. Add garlic, and cook, stirring constantly, until golden, about 3 minutes. Stir in red-pepper flakes and parsley. Remove from heat.

  3. Add pasta and remaining teaspoon salt to skillet. Toss until pasta is well coated. Transfer to a bowl, and sprinkle with zest and more parsley.

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