Sometimes you just want a quick and easy recipe to toss on the stove when you're short on time and when you're just feeling lazy. That's what this recipe is for me. Very much like a traditional Italian Aglio e Olio, the main ingredients are olive oil and garlic. We take it up a level by adding a few simple ingredients.
1 container (12 oz. ea.), Supergreens Rotini
6 tbsp, Olive Oil
3 cloves, Fresh Garlic, Minced
.5 Lemon, Squeezed
1 tbsp, Crushed Red Pepper
.25 cup(s), Parmesan Cheese, Grated
1 Sprig Italian Parsley (Raw)
First things first, bring a pot of salted water to a boil and follow package instructions. We used Ronzoni SuperGreens because it's one of the veggie-based pastas we find actually cooks and tastes like a classic pasta (except, of course, it's green). The vegetables it's made up of are Spinach, Zucchini, Broccoli, Parsley & Kale.
You can make this recipe with any pasta or noodle you have in the cabinet. It tastes great with every form of pasta from spaghetti to rotini and everything in between.
Once you've added your box of pasta to the pot and returned it to a boil, heat your olive oil in a saute skillet. Once it has warmed, add the minced garlic and cook on medium heat until softened. Garlic cooks quickly so keep an eye on it and turn the heat down to low, if necessary. You want to prevent burning it to maintain the flavor.
If you are making the full recipe, we recommend using the biggest one you have so there is enough room to stir. We use the 12" from our Calphalon set.
Once the pasta is done, set your three tablespoons of water aside. Next, you will strain it and add to the olive oil and garlic. Stir the mix together then add your crushed red pepper, freshly ground black pepper, parmesan cheese, parsley, and the juice of half a lemon. Mix it again, taste, and mangia! you are good to eat.
Add more or less of the cheese, spices, and lemon as you see fit. If you prefer less spice and more of a tangy flavor, use a whole lemon and nix the red pepper.
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