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🍝 Spaghetti Aglio e Olio

509 kcal · 30 min · 4 servings

Ingredients

• 350 g whole wheat spaghetti
• 250 g cherry tomatoes
• 1 small red chili pepper
• 1 organic lemon
• 1 bunch basil
• 50 g parmesan (30 % fat in dry matter)
• 2 garlic bulbs
• 30 g pine nuts
• 2 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Bring a large pot of water to a boil and salt it generously.
2. 2. Add the spaghetti to the boiling water and cook for 8 to 10 minutes until al dente.
3. 3. Reserve 150 milliliters of the pasta water in a cup.
4. 4. Drain the pasta and let it drip dry.
5. 5. Wash the cherry tomatoes and cut them in half.
6. 6. Wash the chili pepper, cut it lengthwise, and remove the seeds.
7. 7. Slice the deseeded chili pepper into thin rings.
8. 8. Wash the lemon under hot water and dry it.
9. 9. Grate the fine zest of the lemon using a grater.
10. 10. Wash the basil and pick the leaves off the stems.
11. 11. Chop the basil leaves roughly.
12. 12. Grate the Parmesan cheese finely.
13. 13. Finely chop the garlic cloves.
14. 14. Place the pine nuts in a dry pan.
15. 15. Toast the pine nuts over medium heat for 2 to 3 minutes until golden brown.
16. 16. Remove the toasted pine nuts from the pan and set them aside.
17. 17. Heat the remaining olive oil in a large pan.
18. 18. Sauté the chopped garlic briefly in the hot oil.
19. 19. Add the chili rings and the halved tomatoes to the pan.
20. 20. Cook the vegetables for 2 minutes.
21. 21. Add the drained spaghetti to the pan.
22. 22. Pour the reserved pasta water over the noodles.
23. 23. Season everything with salt and black pepper.
24. 24. Stir in the lemon zest and mix everything well.
25. 25. Plate the spaghetti.
26. 26. Sprinkle the chopped basil over the noodles.
27. 27. Add the grated Parmesan on top.
28. 28. Garnish the dish with the toasted pine nuts.

Nutrition per serving

• kcal: 509
• Protein: 21 g · Fett/Fat: 15 g · Carbs: 70 g