- 1 (12 ounce) box Barilla® Gluten Free Spaghetti
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, sliced
- 1/3 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Bring a large pot of water to a boil.
- Heat olive oil in a large skillet over medium heat. Add garlic, parsley and red pepper flakes; saute 2 to 3 minutes.
- Cook pasta according to package directions.
- Drain pasta, reserving 1/2 cup pasta water. Immediately add hot pasta to skillet.
- Stir in reserved pasta cooking water. Mix well. Add cheese and toss lightly.
- Transfer to a serving platter or bowl.
05/12/2018
recipepes.com
Gluten Free Spaghetti with Garlic & Red Pepper, recipe
PT15M
PT1H
5
455 calories