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INGREDIENTS: 1 pound spaghetti 2 tablespoons salt 1/4 cup + 2 tablespoons Olive U & More Pesto olive oil 8 garlic cloves minced 1/4 teaspoon Olive U & More Red Pepper Flakes (Extra Hot)** 2 teaspoons lemon juice 3 tablespoons finely chopped fresh parsley 1 1/2 cup shredded Parmesan

INSTRUCTIONS: 1. Bring a large pot of water to a boil. Add salt to the water and cook the pasta according to package directions. 2. In a small saucepan, pour in 1/4 cup Olive U & More Pesto olive oil and heat over low heat for 60 seconds. Add in garlic and Olive U & More Red Pepper Flakes*. Stir and cook 60 seconds. Remove from heat. 3. Pour olive oil mixture over the cooked and drained pasta. Add in additional 2 tablespoons of Olive U & More Pesto olive oil. Pour in lemon juice, 1 cup Parmesan and parsley and toss until pasta is coated. 4. Once you plate the pasta, top off with a little extra parsley and Parmesan cheese.

* If you would like to add chunks of chicken and veggies to your dish - add with the garlic and red pepper flakes. Adjust your cooking time accordingly to cook the chicken and veggies until they are done. ** Olive U & More Red Pepper Flakes are Extra Hot, so start with 1/4 teaspoon and if you would like your dish a little more spicy add extra when your plating your pasta.

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