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Updated: Jun 1
Quick gluten free pasta with garlic, olive oil, lemon, cheese, and fresh parsley.
Quick and easy to make. I was hungry one afternoon and needed a quick fix for lunch. Looking in the pantry I found gluten free spaghetti, garlic, lemons, parmesan cheese, and red pepper flakes. Then it hit me: Pasta Aglio Olio!
In less than 20 minutes I was devouring a whole plate of pasta with tangy and spicy notes...and lots of garlic!
Give it a try...kids love it!
Prep time: 5 minutes
Cooking time: less than 15 minutes
Serves 4 people
You could add shrimp or grilled chicken to this recipe if you wish. Also, you don't have to use spaghetti. You can use any pasta you have at hand.
12 oz. of Heartland Gluten Free Spaghetti
6 garlic cloves ( peeled and finely sliced)
Juice of 2 lemons
1/2 teaspoon of red pepper flakes
Salt and pepper to taste
1/4 cut of pulp free grated parmesano, romano, or asiago cheese.
1/4 teaspoon of White Mexican Vanilla (or vanilla extract)
fresh parsley (chopped)
Prepare the pasta as instructed on the package. When ready, drain and set aside. Do not rinse!
While the pasta cooks, heat 2 tablespoons of olive oil at medium low heat in a skillet.
Add the garlic and the rep pepper flakes to the oil and cook until garlic becomes really fragrant.
Slowly add the pasta and using tongs, mix well.
Add the juice of the lemons, salt and pepper to taste.
Sauté for 15 seconds and plate pasta on a serving plate.
Garnish with cheese and parsley.
Serve and enjoy!!!