Olive Oil and Garlic Spaghetti with Fresh Parsley
Simple yet flavorful spaghetti lightly tossed with golden garlic-infused olive oil and bright fresh parsley. This italian-inspired pasta (vegetarian) ready in about 15 minutes pairs spaghetti, olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 12 oz spaghetti
- 1/3 cup olive oil
- 6 cloves, thinly sliced garlic cloves
- 1/2 cup, chopped fresh parsley
- 1/4 tsp red pepper flakes
- 1 tbsp for pasta water salt
- to taste black pepper
- 1/2 cup, grated (optional) Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water (1 tbsp salt) to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1 cup pasta water.
- Step 2: While pasta cooks, heat 1/3 cup olive oil in a large skillet over medium heat.
- Step 3: Add 6 thinly sliced garlic cloves and 1/4 tsp red pepper flakes to the oil and sauté for 2-3 minutes until garlic is golden and fragrant but not burnt.
- Step 4: Add the drained spaghetti to the skillet along with 1/2 cup chopped fresh parsley and 1/2 cup reserved pasta water.
- Step 5: Toss vigorously for 1-2 minutes until pasta is coated in garlic oil and sauce slightly thickens.
- Step 6: Season with black pepper to taste and serve immediately, garnished with 1/2 cup grated Parmesan if desired.
Frequently asked questions
How long does Olive Oil and Garlic Spaghetti with Fresh Parsley take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Olive Oil and Garlic Spaghetti with Fresh Parsley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Olive Oil and Garlic Spaghetti with Fresh Parsley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Olive Oil and Garlic Spaghetti with Fresh Parsley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Olive Oil and Garlic Spaghetti with Fresh Parsley vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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