Food & Cooking Recipes Ingredients Pasta and Grains Whole-Wheat Pasta with Garlic and Olive Oil 3.8 (53) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 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. Ingredients 2 teaspoons coarse salt 1 pound whole-wheat linguine ⅓ cup extra-virgin olive oil 4 garlic cloves, 2 minced and 2 thinly sliced ½ teaspoons crushed red-pepper flakes ⅓ cup fresh flat-leaf parsley, chopped, plus more for sprinkling Zest of 1 large lemon Directions 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. 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. 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. Rate it Print