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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 cooking 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. Halve the chili pepper, remove the seeds, and slice it into thin rings.
7. 7. Wash the lemon under hot water, dry it, and finely grate the zest.
8. 8. Wash the basil, pick off the leaves, and chop them coarsely.
9. 9. Grate the Parmesan finely.
10. 10. Finely chop the garlic cloves.
11. 11. Toast the pine nuts in a dry pan over medium heat for 2 to 3 minutes until golden brown.
12. 12. Heat the remaining olive oil in a large pan.
13. 13. Sauté the garlic in the oil briefly.
14. 14. Add the chili rings and tomatoes and cook for 2 minutes.
15. 15. Add the spaghetti and the reserved cooking water to the pan.
16. 16. Season everything with salt, pepper, and the lemon zest.
17. 17. Plate the spaghetti.
18. 18. Sprinkle the pasta with the basil, Parmesan, and pine nuts.

Nutrition per serving

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