Looking for a way to spice up your regular old pasta? Why not try sautéing your spaghetti and vegetables in garlic-infused oil for a massive boost in flavor? This dish is so simple you might not even need to check the recipe the next time you make it. Unlike baking, the exact measurements aren’t as important here as just keeping an eye on everything, so the garlic does not burn.
The beautiful thing about a flexible recipe like this is it works for any situation and any skill level. If you add a little too much of one thing or another, it will still be utterly delicious, so there’s no reason for beginner chefs to feel intimidated. For more seasoned chefs, feel free to toss in any vegetables you have that are on the verge of going bad but are still perfectly edible. After all, what doesn't taste better smothered in garlic oil?
Vegetable spaghetti with garlic olive oil
8
15 minutes
20 minutes
35 minutes
1 package spaghetti
4 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons red pepper flakes
Salt and pepper
1 small zucchini, sliced
1 red bell pepper, sliced
1 teaspoon fresh thyme
2 cups baby spinach
2 tablespoons fresh parsley, torn
¼ cup Parmesan cheese, grated, plus more for serving
Cook the spaghetti according to the instructions on the box until almost al dente. Drain and set aside.
Place a large skillet over a medium-high heat, and add the olive oil, garlic and red pepper flakes. Sauté until fragrant, 1-2 minutes.
Add the zucchini, red bell pepper and fresh thyme, and sauté until the vegetables soften, about 5 minutes.
Add the spinach, and sauté until wilted.
Add the spaghetti to the skillet, and stir until every noodle is coated in the oil mixture. Cook for 1-2 minutes until the pasta is warmed through. Sprinkle the dish with fresh, torn parsley and Parmesan cheese, and serve.