Pasta arrosto - E' sempre mezzogiorno 01/03/2024

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is more budget-friendly.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients; dried herbs are cost-effective.

spaghetti

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from lentils

Whole wheat pasta increases fiber; lentil pasta is budget-friendly.

Preheat the oven to 400°F (200°C).

Slice the tops off the garlic bulbs to expose the cloves.

Drizzle olive oil over the garlic bulbs and wrap them in foil.

Roast the garlic in the oven for 30-35 minutes until soft and golden.

Boil water in a large pot and add salt once boiling.

Cook spaghetti according to package instructions until al dente.

Reserve a cup of pasta water, then drain the spaghetti.

Squeeze the roasted garlic cloves into a bowl and mash them into a paste.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the mashed garlic to the skillet and sauté for 1-2 minutes.

Toss the cooked spaghetti in the skillet with the garlic oil mixture.

Add reserved pasta water gradually until desired consistency is reached.

Stir in lemon juice, red pepper flakes, and season with salt and black pepper.

Garnish with grated parmesan cheese and chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens