Side Dish

Linguine Aglio e Olio is for Side Dish.

Linguine Aglio e Olio takes several minutes to prepare.

Linguine Aglio e Olio takes several minutes to cook.

Linguine Aglio e Olio makes 10 servings.

The ingredients for Linguine Aglio e Olio are:

Spaghetti noddles, cooked, 15oz (what I had left, so nutritional values are based on the 15oz)

2 cloves of garlic minced, or 2 tsp jarred minced garlic

1tablespoon Extra Virgin Olive Oil (I usually use about 1 1/2 teaspoons, but SP wont let me choose anything but tablespoons for this recipe for some reason so I will use 1tbl to keep nutritional info correct)

2tsp Grated Parmesan

Salt, Pepper, Red Pepper Flakes or Parsley if desired to add seasoning

Here is how you make Linguine Aglio e Olio:

I hate that when I make spaghetti I usually have a lot of leftover noodle left so I have started to make this for lunch the next day.I take left over COOKED spaghetti noddles (this recipe is based off of 15oz) and add some fresh water to pot to re-heat noddles then drain once water is boiling.I then add in 1 tablespoon of EVOO, 2 teaspoons of grated parmesan cheese and then 1 teaspoon of minced garlic. Return to low-med heat for a few minutes just to heat up some of the oil. You can add in 1/2 teaspoon of red pepper flakes to spice it up a bit, or some parsley to add some color. I keep this simple as it is light. If you desire to add in more oil, you will need to adjust nutritionals to account for it.This recipe is based off of serving sizes of 1.5 oz- seems small, but I have this as a side dish and just to get in my pasta which I love.Number of Servings: 10Recipe submitted by SparkPeople user GETNFITIN2010.

The nutritional information for Linguine Aglio e Olio is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 164.9

• Total Fat: 2.3 g
• Cholesterol: 0.5 mg
• Sodium: 16.6 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 1.5 g
• Protein: 5.5 g