| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Main dish, Pasta, Vegan | 4 | Servings | |
INGREDIENTS
| 6 | Garlic cloves | |
| 1/2 | c | Olive oil |
| 1 | lb | Spaghetti |
| Salt & pepper |
INSTRUCTIONS
VERSION 1: With raw garlic: Combine the the garlic with the olive oil. Cook the pasta until it is al dente, then drain & toss with the garlic & olive oil. Season well & serve immediately. VERSION 2: With lightly toasted golden garlic: Heat the garlic in the olive oil until golden. Remove from the heat & set aside. Cook the pasta until al dente, then drain & toss with the garlic. Season & serve immediately. VARIATIONS USING VERSION 2: Add a generous pinch of hot red pepper flakes as you heat the garlic. Toss with the cooked pasta & a handful or two of chopped fresh parsley. Prepare the basic recipe, adding parsley as above. Season with lots of cayenne pepper & toss with the finely grated rind of 1 lime & the juice of 1 or 2 limes. Also good with lemon. Add several teaspoonfuls of capers to the hot pepper variation. Add a small handful of torn basil leaves to the oil as you heat the garlic. Coarsely chop half a head or so of white cabbage & add to the pan along with the heating garlic & hot red pepper flakes. Saute until tender & slightly browned. Add more oil, garlic & red pepper if needed. Season & toss with pasta of your choice. Marlena Spieler, "200+ Vegetarian Pasta Recipes" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 666
Calories From Fat: 253
Total Fat: 28.7g
Cholesterol: 0mg
Sodium: 8.1mg
Potassium: 271.2mg
Carbohydrates: 86.2g
Fiber: 3.7g
Sugar: 3.1g
Protein: 15.1g