‘Aglio Olio is one of the most basic pasta sauces and always welcome as a quick meal if you are short of time. I mix spiralised vegetable with it to add bulk, making it more filling, while reducing the calorie intake. The vegetable linguine made with a spiralizer give colour to the dish and make it more appealing, visually and also in texture.’
Preparing spiralized vegetables for Linguine Aglio Olio
Prepare a large pot of salted water, add the stock pot and cook the pasta according to the instructions on the packet.
Place the olive oil, garlic and chili flakes in a large pan over low heat and cook gently for around 3 minutes.
Add the parsley and fresh mint to the pan and turn off the heat.
Use a spiralizer to make linguine with the carrots and courgettes.
Drain the pasta and reserve one cup of the cooking liquid.
When the oil mixture has cooled down add half a cup of hot pasta cooking water and reduce over medium heat by half.
Add the linguine and stir.
Add more pasta water a little at a time for the sauce to thicken until the consistency is how you prefer it.
Add the dried mint, salt and pepper.
Add the carrot and courgette linguine and mix in with the pasta and sauce.
Immediately remove from the heat and serve.
Garnish with fresh mint and fresh peas and a drizzle of olive oil [optional]
To use up any leftovers, mix the remaining mix of pasta and vegetable linguine with some beaten eggs to make a spaghetti omelette.
For a gluten free recipe, use gluten free pasta.
This recipe is also dairy free, nut free and egg free
Trade Enquiries:Premier Foods at George Borg Ltd
Filippo Berio by Rimus Group
Chili flakes, dried mint delivered to my home by www.spices.com.mt
Pasta Rummo by www.sogood.com.mt
Fresh Vegetables by Big Fresh Mosta, Barbuto [organic] and Oscars Fruit and Vegetables, Paola
Kitchenware by Pedrini, Prestige and Bialetti, spiralizer by Kitchen Craft at K&Co, Telephone 79415384