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🍝 Quick Aglio e Olio with Pepper Vegetables

580 kcal · 20 min · 4 servings

Ingredients

• 320 g Spaghetti
• 200 g Red bell pepper
• 6 Stk. Cloves of garlic
• 4 EL Olive oil
• 1 TL Chili flakes
• 1 Prise Salt
• 30 g Parsley (fresh)

Instructions

1. 1. Cook the spaghetti in plenty of salted water al dente. Reserve 150 ml of the pasta water.
2. 2. In the meantime, dice the red bell pepper into small cubes.
3. 3. Peel the garlic and slice it into thin pieces.
4. 4. Heat the olive oil in a large pan over medium heat.
5. 5. Fry the garlic and pepper cubes for about 4 minutes until the vegetables are soft and the garlic is fragrant. Add the chili flakes and stir briefly.
6. 6. Remove the pan from the heat. Add the drained spaghetti and 100 ml of the pasta water.
7. 7. Stir vigorously until a creamy sauce forms. Add a little more pasta water if necessary.
8. 8. Season with salt and chopped parsley. Serve immediately.

Nutrition per serving

• kcal: 580
• Protein: 15 g · Fett/Fat: 28 g · Carbs: 68 g