Spaghetti Aglio e Rosso
Spaghetti Aglio e Rosso
Wonderfully fresh and light dish with a little kick for added flavor
Author: Billie Jo Josovitz
Cuisine: Italian
Recipe type: Pasta Main Meal Or Side Dish
Serves: 2-4 servings
Prep time:
Cook time:
Total time:
Ingredients
- 8 oz of Whole grain thin spaghetti noodles
- ½ cup chopped fresh Parsley
- ¼ cup chopped fresh Basil
- 1 Tablespoon minced garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons of Rogliano’s Rosso Red Italian Dressing
- Pinch of Red Pepper Flakes
- Garnish optional: parmesan cheese , basil and parsley
Instructions
- Boil Pasta in lightly salted water to “al dente” per package directions
- Drain pasta reserving ½ cup of boiling water
- Return pasta to pot and toss with two tablespoons of extra Virgin olive oil
- Add chopped parsley , basil , Rosso Dressing and toss
- Add ½ cup of reserved water to skillet and bring to boil
- Add minced garlic and cook for 1 minute
- Spoon garlic mixture over pasta and toss
- Serve with garnish of parmesan cheese, fresh parsley and basil
- Cooked shrimp may be added if preferred