Low Fiber Spaghetti Aglio e Olio
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Learn more →Ingredients
4 servings
- 1 lb spaghetti
- ⅓ cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup fresh flat-leaf parsley, roughly choppedIngredient note
Low Residue diets limit raw leafy herbs, but the chopped parsley here works out to a small amount per serving, with almost no fiber, so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- salt, to taste
- ¼ cup grated pecorino romano or parmesan cheese (optional)
Ingredient notesPlain pecorino romano has no fiber, so it leaves very little residue. One portion of this recipe has only a small amount of dairy — comfortably inside the roughly 2 servings a day a low residue diet typically allows. If you prefer to always avoid pecorino romano, please tap it and change its rating to Red.
Plain parmesan has no fiber, so it leaves very little residue. One portion of this recipe has only a small amount of dairy — comfortably inside the roughly 2 servings a day a low residue diet typically allows. If you prefer to always avoid parmesan cheese, please tap it and change its rating to Red.
Instructions
- 1
Bring a large pot of water to a boil over high heat. Salt generously — the water should taste pleasantly salty. Add the spaghetti and cook, stirring occasionally, until al dente, tender with a slight resistance at the center, about 1–2 minutes less than the package directions. Before draining, ladle out about 1 cup of pasta cooking water and set it aside. Drain the spaghetti in a colander.
- 2
While the pasta cooks, heat the olive oil in a large (12-inch) skillet over medium-low heat. Add the garlic slices and cook, stirring frequently, until pale golden at the edges and fragrant, about 4–5 minutes — watch closely, as the slices can go from golden to bitter quickly. Add the red pepper flakes and cook for 30 seconds more, until fragrant.
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