Spaghettini Aglio-oglio
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Cyberealm, Italian, Low-cal, Low-fat, Ww | 4 | Servings |
INGREDIENTS
| 6 | oz | Thin spaghetti |
| 1 | T | + 1 t extra virgin olive oil |
| 1 | T | Or more minced garlic |
| 1/2 | c | Low-sodium chicken broth |
| 1/4 | c | Chopped fresh parsley |
INSTRUCTIONS
In a large pot of boiling water, cook pasta 10-12 minutes, until tender. Drain and place in a serving bowl. Meanwhile, place small non-stick skillet over medium heat 30 sec. Add oil; heat 30 seconds more. Add garlic; cook, stirring constantly, until pale gold (do not brown), about 1 minute. Immediately stir in broth. Bring to a boil, stirring gently; reduce heat to low and cook, stirring occasionally, until liquid is reduced by two thirds and mixture is thickened, 3-4 minutes. Drizzle over cooked pasta, sprinkle with parsley and toss to coat. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 14.1mg
Potassium: 151.9mg
Carbohydrates: 33.2g
Fiber: 1.5g
Sugar: 1.2g
Protein: 6.4g