Black Garlic and Squid Ink Pasta with Chili and Lemon Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A striking black squid ink pasta tossed in an aromatic black garlic and chili oil sauce, brightened with fresh lemon zest for a bold, savory dinner. This Italian-inspired Halloween recipe, ready in about 25 minutes, pairs squid ink pasta, black garlic cloves, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz squid ink pasta and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 4 tbsp olive oil in a large skillet over medium heat. Add 4 minced black garlic cloves and 1 tsp red chili flakes, sautéing gently for 2 minutes until garlic is fragrant and soft.
  3. Step 3: Add the drained pasta to the skillet along with 1/4 cup chopped flat-leaf parsley and 1 tsp lemon zest. Toss to combine, adding reserved pasta water 2 tbsp at a time to loosen the sauce as needed.
  4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and sprinkle with 1/3 cup grated parmesan cheese if using. Serve immediately with an extra sprinkle of parsley.

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