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    You are in: Home / Recipes / Spaghetti With Garlic & Olive Oil Recipe
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    Spaghetti With Garlic & Olive Oil

    Average Rating:

    1 Total Reviews

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    • on June 12, 2013

      June 06, 2013: I made this dish and served it with my garlic studded pork roast. Hubby and I both enjoyed it, and it was quite simple to make. I am only rating it 4**** because I would not choose to use a tiny "pinch" of red pepper flakes if I make this again (and I'm sure I will). I thought the red pepper flakes took away the taste of the pasta, garlic & parm, but someone may like the heat. I think it would be better without, but I wanted to stay true to the recipe. Also, your instructions do not say what to do with the garlic cloves (chop, mince, leave whole etc...) or when to add the 1/4 c of parm (I used the shaker can of parm because it didn't specify that either). So I chopped and sweat the garlic and pepper flakes, then added the parm with the spaghetti (mine didn't get creamy). My garlic bulb did not have the green shoots, but I did sprinkle the top with additional parsley. Thank you for posting your recipe and giving me inspiration. (Made for Name That Ingredient tag). UPDATE: I used the left-overs to make chicken noodle soup (for a cooking deconstruction challenge in the "photo forum"), and thought I would post the pic and suggestion for the abundant left-overs (it was only hubby and I to start with, and this recipe makes a lot). Then I used it again the following night to make a teriyaki stir-fry. Thanks again for "3" meals from "1".

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    Nutritional Facts for Spaghetti With Garlic & Olive Oil

    Serving Size: 1 (157 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 613.7
     
    Calories from Fat 193
    31%
    Total Fat 21.5 g
    33%
    Saturated Fat 3.8 g
    19%
    Cholesterol 5.5 mg
    1%
    Sodium 104.2 mg
    4%
    Total Carbohydrate 86.4 g
    28%
    Dietary Fiber 3.7 g
    15%
    Sugars 3.1 g
    12%
    Protein 17.4 g
    34%

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