Squid Ink Pasta with Garlic and Olive Oil
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Squid Ink Pasta with Garlic and Olive Oil calories by ingredient
Number of Servings: 5
Ingredients
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1lb fresh squid ink pasta (454 grams)
1/3 cup extra virgin olive oil
3 cloves garlic, cut in slivers
3/4 tsp. red pepper flaked or to taste
1/4 cup chopped sun-dried tomatoes
zest of 1/2 lemon
juice of 1/2 lemon
coarse salt and freshly cracked black pepper
chopped fresh parsley, to taste
Directions
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.
Member Ratings For This Recipe
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RAINBOWSKY119
