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Spring Spaghetti With Green Garlic and Olive Oil

Celebrate the season of spring garlic with this simple spaghetti recipe
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.

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
Servings2
Calories Per Serving534
Total Fat19g29%
Sugar3gN/A
Saturated4g22%
Cholesterol10mg3%
Protein18g36%
Carbs74g25%
Vitamin A29µg3%
Vitamin B120.2µg2.8%
Vitamin B60.5mg24.3%
Vitamin C9mg15%
Vitamin E2mg10%
Vitamin K10µg12%
Calcium239mg24%
Fiber3g14%
Folate (food)17µgN/A
Folate equivalent (total)17µg4%
Iron2mg10%
Magnesium59mg15%
Monounsaturated11gN/A
Niacin (B3)2mg8%
Phosphorus303mg43%
Polyunsaturated2gN/A
Potassium322mg9%
Riboflavin (B2)0.1mg7.7%
Sodium329mg14%
Thiamin (B1)0.1mg9.3%
Zinc2mg13%
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