Sautéed Garlic and Parsley Spaghetti
A minimalist Italian pasta dish where fragrant garlic and fresh parsley coat al dente spaghetti in golden olive oil, ready in 20 minutes. This italian-inspired pasta (vegetarian) ready in about 20 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, 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
- 8 oz spaghetti
- 4 tbsp olive oil
- 4 cloves, minced garlic
- 1/4 tsp red pepper flakes
- 1/4 cup, finely chopped fresh parsley
- to taste salt
- 1/2 cup reserved pasta water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: Heat 4 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, and sauté for 2-3 minutes until garlic is golden and fragrant — do not let it brown.
- Step 3: Add the drained spaghetti to the skillet, then pour in 1/2 cup reserved pasta water. Toss vigorously for 1 minute until water reduces and coats every strand of pasta.
- Step 4: Stir in 1/4 cup fresh parsley and season with salt to taste. Toss to combine and serve immediately while hot.
Frequently asked questions
How long does Sautéed Garlic and Parsley Spaghetti take to make?
Total time is about 20 minutes (10 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 Sautéed Garlic and Parsley Spaghetti?
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 Sautéed Garlic and Parsley Spaghetti?
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 Sautéed Garlic and Parsley Spaghetti for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Garlic and Parsley Spaghetti 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.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
