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Spaghetti Aglio e Rosso

Overhead white pan of thin whole-grain spaghetti with minced garlic, chopped herbs and a light Rosso coating.
Billie Jo Josovitz

Spaghetti Aglio e Rosso

Wonderfully fresh and light dish with a little kick for added flavor
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 -4 servings
Course: Pasta Main Meal Or Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 8 oz of Whole grain thin spaghetti noodles
  • 1/2 cup chopped fresh Parsley
  • 1/4 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

Method
 

  1. Boil Pasta in lightly salted water to “al dente” per package directions
  2. Drain pasta reserving 1/2 cup of boiling water
  3. Return pasta to pot and toss with two tablespoons of extra Virgin olive oil
  4. Add chopped parsley , basil , Rosso Dressing and toss
  5. Add 1/2 cup of reserved water to skillet and bring to boil
  6. Add minced garlic and cook for 1 minute
  7. Spoon garlic mixture over pasta and toss
  8. Serve with garnish of parmesan cheese, fresh parsley and basil
  9. Cooked shrimp may be added if preferred