Memorial Day Recipes

Razzle Dazzle Garlic and Oil Pasta

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Razzle Dazzle Garlic and Oil Pasta

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This is a lighter healthier version of what my family used to make when I was a kid. Who wants to eat all that oil anyway! The optional additions make it colorful and it gives the dish lots of flavor and texture.

Shared by ilove2cook2,
lincroft, nj

Ingredients

  • 1 lb. whole wheat spaghetti (or any shape or size)
  • 2 Tbs. light oil
  • 1 tsp. dried parsley or fresh (add fresh at the end with cheese)
  • 1 can vegetable stock
  • 3-4 cloves garlic, minced
  • 1/4 C. grated cheese
  • Optional: 2 cherry peppers (regular or hot); 3 slices prosciutto, shredded (add at the end); black Kalamata olives, pitted and sliced; steamed Broccoli; sun dried tomatoes, packed in oil, sliced; sautéed chicken chunks or shrimp; dash red pepper flakes

Directions

Bring salted water to boil and add pasta. Meanwhile, in pot sauté garlic in oil until just golden. If you are using chicken or shrimp, sauté these first and then the garlic. Add stock and whatever optional ingredients (or any of your own) and heat through. Add drained pasta to skillet and cook together about 3 minutes, tossing frequently. To serve, sprinkle with grated cheese. 

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