Lemon Spaghetti with Chili Garlic Oil
A quick and light weeknight meal that comes together with simple ingredients you already have on hand!
Ingredients
- 1/2 pound whole wheat spaghetti
- 3-4 garlic cloves minced
- 1 tbsp red pepper flakes
- 1/4 cup olive oil plus more for cooking veggies
- 1/2 cup parmesan cheese freshly grated
- 1/2 cup flat leaf parsley chopped
- salt
- black pepper
- 1 head cauliflower chopped
- 1 pint cherry tomatoes halved
Instructions
- Begin by starting your pasta water and cook pasta according to the package instructions.
- While the pasta is cooking, line a baking sheet with parchment paper and roast the vegetables at 400° for 10-12 minutes. * See note
- Once the pasta is cooked, reserve 1/4 cup of the pasta water and drain the rest. Set the pasta aside while you make the chili garlic oil.
- For the chili garlic oil, add 1/4 cup of olive oil to a deep skillet on medium heat. To the warm oil, add minced garlic and red pepper flakes and cook for 2-3 minutes stirring constantly. You want the garlic to get golden but don't let it burn.Once the garlic is fragrant, slowly toss in the warm pasta and coat it in the oil. Then add the parmesan cheese and your reserved pasta water. I like to start adding the water slowly, so the cheese melts and the sauce thickens.
- Now that the pasta and sauce have combined, squeeze over fresh lemon juice, parsley, and vegetables. (If you are using a protein, add it in now.) Before serving, add black pepper and taste for salt.
Notes
*Note: When roasting vegetables, don't over crowd your pan. Cook the vegetables in batches if needed to avoid steaming them. Cooking times will vary depending on your oven, so keep an eye on them.