Spring Spaghetti With Green Garlic and Olive Oil

Celebrate the season of spring garlic with this simple spaghetti recipe
Editor
Spring Spaghetti With Green Garlic

Photo Modified: Flickr / jules / CC BY 4.0

Allow the flavors of the early-harvested green garlic to show off in this simple pasta dish.

This recipe is courtesy of Fine Cooking.

2
Servings
230
Calories Per Serving
Deliver Ingredients

Ingredients

  • Kosher salt
  • 2  Tablespoons  extra-virgin olive oil
  • 2  Ounces  green garlic, green parts cut into thin strands, white parts thinly sliced
  • 6  Ounces  thin spaghetti
  • 2  Tablespoons  Parmigiano- Reggiano, grated, plus more for serving
  • Freshly ground black pepper

Directions

In a large pot set over a high heat, bring 3 quarts of water to a boil.

Meanwhile, heat the oil in a sauté pan set over a low heat. Add the green garlic and 2 pinches of salt. Cook, stirring frequently, for 5-7 minutes, until wilted and softened. Remove from the heat.

Boil the spaghetti until al dente. Set aside ½ cup of pasta cooking water. Drain the pasta.

Return the sauté pan to a low heat. Add the spaghetti and ¼ cup of the cooking water. Toss well. Add the Parmigiano-Reggiano and 2 tablespoons of cooking water, and toss again. Season with salt and pepper, and add more cooking water if it seems too dry.

Serve sprinkled with extra Parmigiano-Reggiano to taste.

Nutritional Facts

Total Fat
16g
23%
Sugar
6g
7%
Saturated Fat
2g
8%
Carbohydrate, by difference
16g
12%
Protein
4g
9%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
48mg
5%
Fiber, total dietary
3g
12%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
2mg
1%
Phosphorus, P
32mg
5%
Sodium, Na
525mg
35%
Water
32g
1%

Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.