Spaghetti aglio e olio
- Vegan
- Lactose free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Spaghetti with garlic, olive oil, pepper and parsley; 4 servings.
4 servingsFinal yield 900 g
Ingredients
- 300 gPasta, dry, enriched
- 20 gGarlic, raw
- 60 gOil, olive, salad or cooking
- 1 gSpices, pepper, black
- 20 gParsley, fresh
- 3 gSalt, table
- 80 gBeverages, water, tap, drinking
Method
- Cook spaghetti in plenty of boiling water two minutes short of the packet time. Reserve 80 ml starchy water before draining.
- Thinly slice the garlic. Heat 60 g oil in a pan, gently turn the garlic golden for one to two minutes and add pepper.
- Add spaghetti, parsley and 80 ml reserved water, toss into a glossy sauce and season with salt.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,682.9 kcal
- Protein
- 41.1 g
- Fat
- 64.8 g
- Total carbohydrate (by difference)
- 232.5 g
- Total dietary fibre (USDA)
- 10.9 g
- Saturated fatty acids
- 9.2 g
- Sodium
- 1,199.9 mg
- Salt (sodium × 2.5)
- 3 g
Per serving
- Protein10.3 g10%
- Fat16.2 g35%
- Total carbohydrate (by difference)58.1 g55%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 420.7 kcal
- Protein
- 10.3 g
- Fat
- 16.2 g
- Total carbohydrate (by difference)
- 58.1 g
- Total dietary fibre (USDA)
- 2.7 g
- Saturated fatty acids
- 2.3 g
- Sodium
- 300 mg
- Salt (sodium × 2.5)
- 0.75 g
Per 100 g of finished food
- Energy
- 187 kcal
- Protein
- 4.6 g
- Fat
- 7.2 g
- Total carbohydrate (by difference)
- 25.8 g
- Total dietary fibre (USDA)
- 1.2 g
- Saturated fatty acids
- 1 g
- Sodium
- 133.3 mg
- Salt (sodium × 2.5)
- 0.33 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten
May contain: Egg
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal