Spaghetti Aglio E Olio

A quick, easy pasta recipe that’s extremely flavorful.

½ pound thin spaghetti – I used half of a one pound box of Barilla pasta
6 cloves of garlic
3 tbs olive oil
Dash of red pepper flakes – use as much or as little as you like.
8 twists of black pepper from a pepper mill
1 cup of stock – I used 1 cup of pasta water with a veggie bouillon cube added.
½ cup of grated parmesan
⅓ cup of minced parsley
1 large handful of walnuts

View the full recipe at Green Valley Kitchen →