Olive Oil-Garlic SuperGreens Spaghetti

OLIVE OIL-GARLIC SUPERGREENS SPAGHETTI
Super green and super delicious spaghetti makes one perfect dinner. My family and I fell in love with this one, and I’ve been making it for a while now. It did come as a surprise that my kids actually love it, but I couldn’t be happier. You see, this Ronzoni SuperGreens™ Spaghetti is enriched pasta with 5 green vegetables: spinach, zucchini, broccoli, parsley, and kale. A good source of fiber and 5 vitamins & minerals (iron, thiamin, riboflavin, niacin & folate). So, you can see why I am happy that they all love it.
Sometimes, I’d play with a sauce; pasta sauce, sun-dried tomatoes, basil pesto, etc. The texture is not bad at all either. You’d think that pasta got a strong vegetable aftertaste, and it does just a tiny bit, but in a really good way. If you never tried it, you might like it too.
By the way, this is not sponsored by Ronzoni whatsoever. I just really like this pasta.

Olive Oil-Garlic SuperGreens Spaghetti

Course Main Course
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 Pack SuperGreens™ Spaghetti + salt + water
  • 1 ⁄4 cup olive oil
  • 4 garlic cloves  (sliced, crushed or chopped)
  • Pinch of Crushed Chili Flakes
  • 1 ⁄2 tablespoon dried parsley
  • Pasta Water
  • Parm Cheese optional

Instructions

  1. Boil a pot of water with a generous pinch of salt, and add pasta. You can follow instruction on the pasta box.
  2. While pasta is cooking, heat 1/4 cup of Olive oil, and add garlic. I like garlic, sliced, but you can slice it or crush it. Turn the heat to medium-low. We do not want to burn the garlic, just slightly toasted. When the garlic is nearly golden, light golden preferably, add a pinch of crushed chili -It is not necessary, but it is very good. Keep stirring or moving the garlic to prevent from burning. You would add chili flakes toward the end of toasting because you want the flavor, not the bitterness. So cook for about 20-30 seconds.
  3. As soon as the pasta is al dente, using a large fork or kitchen tongs, transfer it to the skillet with the roasted garlic, chili flakes, and oil. Then add a couple of tablespoons of the pasta water and dried parsley, then cook it all together over medium heat, stirring and tossing rapidly, to emulsify the oil with the starchy pasta water.
  4. You may use grated parm cheese if you wish, but it is not necessary.

Recipe Notes

You may add steamed vegetables with this pasta. Timing is everything. When you see that your pasta is nearly done, start slowly on a medium-low temp toasting the garlic. You want garlic close to the golden color. I don't drain pasta, I just pull it out of the water, but you can drain it, but make sure to reserve some of the pasta water.

MUCH LOVE, AND PEACE TO ALL…
SANDRA


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