Fettuccine with Olive Oil, Garlic, and Red Pepper

Name: Fettuccine with Olive Oil, Garlic, and Red Pepper
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons crushed red pepper; 227 grams uncooked fettuccine; 79 milliliters coarsely chopped fresh flat-leaf parsley; 3 garlic cloves, minced; 3 teaspoons kosher salt, divided; 59 milliliters olive oil, divided; 57 grams 1/2 cup grated fresh Parmesan cheese; 6 liters water

You can never have too many main course recipes, so give Fettuccine with Olive Oil, Garlic, and Red Pepper a try. One portion of this dish contains approximately 13g of protein, 20g of fat, and a total of 398 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up kosher salt, fettuccine, olive oil, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 28 minutes.

Instructions

Heat a large skillet over medium heat.

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Frying Pan

Add 2 tablespoons oil; swirl to coat.

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Cooking Oil

Add garlic; cook 30 seconds, stirring constantly. Stir in pepper.

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Garlic

Pepper

Remove from heat.

Bring 6 quarts water and 1 tablespoon salt to a boil in a large pot.

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Water

Salt

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Pot

Add pasta; cook 8 minutes or until almost al dente.

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Pasta

Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

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Pasta

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Colander

Bowl

Add hot pasta, reserved cooking liquid, remaining 1/4 teaspoon salt, and cheese to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine.

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Cheese