Whole wheat spaghetti: 60g (dry), Garlic: 9g (3 cloves, thinly sliced), Red pepper flakes: 1g (1/4 tsp), Olive oil: 15ml (1 tbsp), Fresh parsley: 5g (1 tbsp, chopped), Parmesan cheese: 10g (1 tbsp, grated), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Cook 60g whole wheat spaghetti according to package directions. Reserve 60ml (1/4 cup) of pasta water before draining. 2. While pasta is cooking, heat 15ml olive oil in a large skillet over medium-low heat. 3. Add 9g thinly sliced garlic and 1g red pepper flakes. Cook until garlic is golden, about 2 minutes. 4. Add the drained pasta to the skillet along with 2-3 tablespoons of the reserved pasta water. 5. Toss to coat the pasta, adding more pasta water if needed to create a light sauce. 6. Season with 1g salt and 1g black pepper. 7. Remove from heat and stir in 5g chopped parsley. 8. Serve topped with 10g grated Parmesan cheese.
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