Recipe

Kicked Up Aglio E Olio Recipe

Add Step-by-Step Photos	Julialynn / All my dishes 1 year, 9 months ago I consider aglio e olio the penultimate in pantry food. The thing is, most recipes I've found are far too oily for me. My solution for this is to mix in lemon juice and a good amount of vegetables so it's not completely devoid of nutritional value. A... More Prep:5m Cook:30m Servings:6	Julialynn
	garlic easy aglio olio vegan colorful cheap pantry

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Ingredients

1 lb of linguine, angel hair, any thin long pasta

6-8 T extra virgin olive oil (a few swigs around the pan)

1 shallot, chopped finely (if you don't have a shallot, 1/4 - 1/2 of a yellow onion would be fine)

2 T of garlic - about 4 nice sized cloves of garlic

2 t. crushed red pepper - less if you don't like it quite spicy (add in 1/2 t. at a time until it's to your taste)

2 cups of frozen peas, partially thawed

the juice of 1 1/2 - 2 lemons, to taste

a handful of fresh parsley, chopped

Directions

Cook your pasta in a nice large pot according to the package directions. Once cooked, put it in a strainer and turn down your stove eye to medium heat.

Put the pot back on the eye, pour in your olive oil, and after it's warmed up (it shouldn't take long), throw in the shallot. Let it cook for 2 minutes.

Add in the garlic and crushed red pepper, and let it cook for another minute.

Add the peas and cook until they're warmed through.

Add in the lemon juice and parsley, mix together, and taste. If it's too lemony, add in another tablespoon of olive oil.

Once it's to your taste, put the strained pasta back into the pot, and toss it with tongs so the pasta gets thoroughly covered with the sauce.

Garnish with extra parsley and slices of lemon.

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Comments

jenniferbyrdez 1 year, 9 months ago said:
Sounds good.

trigger 1 year, 7 months ago said:
The added lemon is a great way to freshen this dish.
Michael

dextergirl 1 year, 6 months ago said:
This sounds wonderful, always looking for new things to do with pasta, thank you!

conner909 1 year, 2 months ago said:
This is a favorite of mine... pasta is my 'red light' food, and I love it without the red sauce! Red pepper flakes really brighten the dish. Only thing I would add to this is freshly grated parmesano reggiano cheese! Great post!

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