We absolutely love garlic in my house, so when I ran across this old garlic and oil spaghetti dish in my original recipe folder I took the opportunity to adapt it to a low-starch version we now use as part of our “go-to” meals for quick weeknights. Add a side of freshly steamed broccolini topped with fresh Parmesan (and perhaps even more garlic you saute before adding the spices in the recipe, below) and you’re in business. Low-carb eating never tasted so good! And if you’ve had a prediabetes or diabetes diagnosis, then please contact me and I promise you that together we’ll figure out just as quick and tasty dishes you’ll love, too!
Serves 4
Garlic and Oil Un-Spaghetti Ingredients
3 servings (6 oz) dry low-carb pasta (such as black bean spaghetti or mung bean fettuccine)
1/3 cup good quality extra-virgin olive oil
Lots of fresh garlic (~ 12 medium cloves), minced
1/4 tsp salt
<1/8 tsp dried red pepper
1/2 cup fresh Italian parsley, chopped
Garlic and Oil Un-Spaghetti Directions
- Cook the low-carb pasta according to package instructions, drain, and place aside.
- In a large skillet heat the olive oil over medium-low heat. Saute the garlic, salt, and red pepper until garlic is just softened, approximately 3 minutes.
- Add the cooked pasta and fresh parsley and toss to combine well. Sprinkle with additional salt.
