How To Make Mushroom, Garlic and Oil Spaghettini
This spaghettini recipe yields a flavorfully light lunch meal of filling mushroom with a hint of spice, and rich oil coating thin slices of thin pasta!
Serves:
Ingredients
- ½cupolive oil
- 3garlic cloves
- 1tspred pepper flakes,dried, optional
- 1lbmushrooms
- 1tspsalt
- 1lbspaghettini
- 3tbspflat leaf parsley,chopped
- ¼tspfresh ground black pepper
Instructions
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In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, for about 1 minute, until the garlic softens.
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Add the sliced mushrooms and the salt and cook for about 5 minutes, until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown.
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In a large pot of boiling, salted water, cook the spaghettini for about 9 minutes, until just done.
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Drain and toss with the mushroom mixture, the parsley and the pepper.
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Serve warm, and enjoy!
Nutrition
- Calories: 689.79kcal
- Fat: 29.15g
- Saturated Fat: 4.11g
- Monounsaturated Fat: 19.90g
- Polyunsaturated Fat: 3.68g
- Carbohydrates: 89.55g
- Fiber: 5.01g
- Sugar: 5.40g
- Protein: 18.56g
- Sodium: 596.57mg
- Calcium: 36.74mg
- Potassium: 644.70mg
- Iron: 2.44mg
- Vitamin A: 14.60µg
- Vitamin C: 6.93mg
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