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Olive Oil-Garlic Green Spaghetti

Olive Oil-Garlic SuperGreens Spaghetti Recipe 

Olive Oil-Garlic Green Spaghetti is super delicious and makes one perfect dinner. My family and I fell in love with this dish.
I’ve been making it for a while now, and we love it.

It did come as a surprise that my kids are excited when I make this pasta, but I couldn’t be happier. Which mama would not be satisfied?!

You see, this Ronzoni SuperGreens Spaghetti is enriched pasta with five green vegetables: spinach, zucchini, broccoli, parsley, and kale.

Olive Oil-Garlic SuperGreens Spaghetti Recipe

It is a good source of fiber and five vitamins & minerals, such as 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.

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You’d think that pasta got a strong vegetable aftertaste, and it does just a tiny bit, but in a perfect way.
If you never tried it, you might like it too.

By the way, this is not sponsored by Ronzoni whatsoever. I like this pasta.

If you make Olive Oil-Garlic Green Spaghetti please tag me on INSTAGRAM @SandrasEasyCooking using the hashtag #sandraseasycooking.

Thank you so much for all your support and love!

Olive Oil-Garlic Green Spaghetti

Olive Oil-Garlic Green Spaghetti

Yield: SERVES 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Easy and delicious dinner idea- Olive Oil-Garlic Green Spaghetti

Ingredients

  • 1 Pack SuperGreens Spaghetti + salt + water
  • 3-4 tablespoons 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 instructions on the pasta box.
  2. While pasta is cooking, heat 3 to 4 tablespoons 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 lightly 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 it 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.

Notes

You may add steamed vegetables to 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.

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