Squid Ink Pasta with Garlic and Olive Oil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1lb fresh squid ink pasta (454 grams)1/3 cup extra virgin olive oil3 cloves garlic, cut in slivers3/4 tsp. red pepper flaked or to taste1/4 cup chopped sun-dried tomatoeszest of 1/2 lemonjuice of 1/2 lemoncoarse salt and freshly cracked black pepperchopped fresh parsley, to taste
1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 3-4 minutes. Drain pasta, reserving some of the pasta water.
2. While pasta is cooking, heat oil over low heat in a large saute pan. Add garlic, pepper flakes, sun-dried tomatoes. Saute until garlic softens but does not brown, about 2-3 minutes.
3. Remove from heat. Add lemon zest and juice. Toss pasta in the saute pan with the oil and garlic sauce. Add some of the pasta water if pan is dry. Season the pasta with salt and pepper to taste.
4. Add parsley and toss.
5. Serve immediately.
Number of Servings: 5
Recipe submitted by SparkPeople user ADIDAS110.
2. While pasta is cooking, heat oil over low heat in a large saute pan. Add garlic, pepper flakes, sun-dried tomatoes. Saute until garlic softens but does not brown, about 2-3 minutes.
3. Remove from heat. Add lemon zest and juice. Toss pasta in the saute pan with the oil and garlic sauce. Add some of the pasta water if pan is dry. Season the pasta with salt and pepper to taste.
4. Add parsley and toss.
5. Serve immediately.
Number of Servings: 5
Recipe submitted by SparkPeople user ADIDAS110.
Nutritional Info Amount Per Serving
- Calories: 459.0
- Total Fat: 14.4 g
- Cholesterol: 0.0 mg
- Sodium: 76.3 mg
- Total Carbs: 60.5 g
- Dietary Fiber: 3.8 g
- Protein: 15.1 g
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