Recipe Keeper - Linguine Aglio e Olio w/ Veggies - Vatican-Style

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Linguine Aglio e Olio w/ Veggies - Vatican-Style

Main Dish • Herbs & Spices, Pasta, Vegetables

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Ingredients

1 lbs Linguine
1/2 C extra-virgin olive oil
6 Garlic cloves, minced
1 tsp Aleppo pepper flakes
1/2 C Fresh Parsley, chopped
Salt to taste
Black pepper to taste
Zucchini diag. sliced
Yellow Squash diag. sliced
Spinach chopped
Red Bell Pepper Leftover
Yellow Bell Pepper Leftover

Directions

Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water.
Heat olive oil in a pan, add garlic and red pepper flakes. Sauté until golden.
Toss in the cooked pasta, adding reserved water as needed.
Sauté the veggies in a separate pan starting with the onions and ending with the spinach. Add to the prepared pasta.
Stir in parsley, season with salt, and serve hot.

Notes

10-3-25 1/2 Recipe

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