Linguine Aglio e Olio (Garlic and Oil)
This recipe for a linguine aglio e olio (pasta with garlic and oil) is easy to make any day of the week, and packs a ton of fresh flavor.
Servings: 6 servings
Calories: 260kcal
Equipment
- large frying pan
- large pot
- tongs
- measuring bowls
Ingredients
- 1 lb Linguine Pasta
- 1 tablespoon Butter
- 2 medium Zucchini sliced thin
- 1 cup Cherry Tomatoes halved
- 4 cloves Garlic thinly sliced
- 5 tablespoon Olive Oil
- ¼ cup Pasta Water
- ½ oz Fresh Thyme optional
- Salt to taste
- Black Pepper to taste
Instructions
- In a large frying pan, melt a tablespoon of butter over medium heat. Once the butter has melted, add the zucchini and cook for 3-4 minutes or until softened and the zucchini becomes slightly translucent.
- Pour in the sliced tomatoes and continue to cook down for another 3-4 minutes. Season with a little salt, cover and let cook on a low flame.
- While the vegetables cook, bring a large pot of water to a boil, then cook the linguine until al dente. Remember to leave ¼ cup of pasta water aside to add to the vegetables in the pan.
- Once the pasta is done cooking, strain and add the reserved pasta water, garlic, and pasta directly to the pan of vegetables. Stir to combine, then add a pinch more salt, the olive oil, and toss to combine.
- Plate with cracked black pepper, a garnish of thyme, and optional parmesan cheese.
Nutrition
Calories: 260kcal | Carbohydrates: 28g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 25mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin A: 423IU | Vitamin C: 22mg | Calcium: 33mg | Iron: 2mg
