Best Pasta Aglio Olio With Butternut Squash Recipes
SPAGHETTI AGLIO E OLIO
This simple Spaghetti Aglio e Olio, a classic Italian pasta with garlic and olive oil, takes only 5 ingredients and less than 20 minutes to make! Add your favorite salad for an easy weeknight dinner.
Provided by Suzy Karadsheh
Categories Dinner Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt the water well (about 2 tablespoons of kosher salt). Add the pasta and cook according to package instructions until just al dante or a little before (mine took about 9 minutes). Before you drain the pasta, make sure to reserve about 1 ½ cups of the pasta cook water.
- Meanwhile, 4 minutes after you add the pasta to the boiling water, warm the olive oil in a large pan over medium heat. Add the garlic and cook for about 2 to 3 minutes, tossing regularly until the garlic is just turning golden brown (manage the heat well so that the garlic does not overcook). Add the red pepper flakes and toss for 30 seconds or so. If the pasta is not ready, move the oil off the heat for now.
- Carefully ladle the reserved pasta cooking water in the pan. Bring to a simmer until the liquid reduces by about 1/3.
- Add the cooked pasta and toss around for a couple of minutes. Turn the heat off and add the parmesan and parsley. Toss to combine.
- Allow the pasta a couple more minutes to rest and absorb the sauce. Serve with more Parmesan and red pepper flakes to the side.
Nutrition Facts : Calories 399.8 kcal, Carbohydrate 44 g, Protein 9.8 g, SaturatedFat 3.6 g, Cholesterol 4.9 mg, Sodium 92.1 mg, Fiber 2 g, Sugar 1.6 g, ServingSize 1 serving
PASTA AGLIO OLIO WITH BUTTERNUT SQUASH
Stubborn butternut squash often resists being peeled or even cut. Its eventual smooth sweetness is worth it, but what if you could skip the whole having-to-be-patient part? By sautéeing a big pile of grated butternut squash, you're on the fast-track to tender squash. From there, you need only some spice, garlic and oil to turn it into a belly-warming pasta sauce that's equally at home spooned onto warm or room-temperature grains - or on its own as a kind of squash purée. But don't think you're making baby food: This is a sophisticated pasta, silky but still has some bite, a sneaky heat and brightness from lemony nuts on top, which may just be the dish's secret star.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a boil. Meanwhile, in a small bowl, stir together the nuts, lemon juice and 1 tablespoon olive oil, seasoning to taste with salt and pepper. Set aside.
- Once the water's boiling, add the pasta and cook until al dente according to package directions. As the pasta cooks, make the sauce: In a sauté pan or skillet large enough to hold all the pasta, cook 3/4 cup olive oil, garlic and chile flakes over medium heat until the garlic turns blond, about 2 minutes, adjusting heat as needed to avoid burning.
- Add the squash and a pinch of salt and pepper and cook, stirring occasionally and pressing down on the mixture so it steams, until softened, about 5 minutes. Remove 1 cup of water from the pasta pot. Add 3/4 cup of the pasta water to the sauce, and let simmer until the water evaporates and a glossy sauce forms, about 2 minutes. Turn the heat to low.
- When the pasta is done, drain and immediately dump it into the sauce, tossing to coat. Adjust with salt, pepper and remaining pasta water. Serve with the nuts on top.
Nutrition Facts : @context http, Calories 1000, UnsaturatedFat 45 grams, Carbohydrate 112 grams, Fat 55 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 841 milligrams, Sugar 7 grams
SPAGHETTI AGLIO E OLIO
Steps:
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
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