| Servings | Prep Time | Cook Time |
|---|---|---|
| 4 | 0 mins | 0 mins |
| 1. | Cook the spaghetti in a large saucepan of boiling water until al dente, following packet instructions and testing 1–2 minutes before the end of cooking time. |
| 2. | Drain in a colander but do not rinse. Return the spaghetti to the hot saucepan over a low heat, add all other ingredients and stir well for 2 minutes. |
| 3. | Season to taste and serve immediately with a big green salad tossed in a vinaigrette dressing. |
| 4. | Note: the garlic and parsley should be very fresh and the pasta al dente. Chili flakes are the ‘not too heavy not too light’ part of the chili story. |
|
There are 264 calories in 1 serving of Fall Garlic Spaghetti.
Calorie split: 29% fat, 59% carbs, 12% protein.
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| Serving Size | 1 serving |
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