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Homemade Spelt Spaghetti with Parsley and Garlic Oil photo

Spelt Spaghetti with Parsley and Garlic Oil

A simple, bright pasta tossed with garlicky olive oil, fresh parsley, lemon zest, and grated vegetarian Parmesan.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Saucepan
  • Large Pot
  • Colander
  • Tongs
  • Measuring cup
  • Grater

Ingredients
  

  • 1/3 cup extra-virgin olive oil
  • 2 garlic cloves left whole
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound spaghetti (spelt or as preferred) see note
  • 1 cup parsley chopped (about 1 bunch)
  • lemon zest zest of 1 lemon
  • 1/2 cup Vegetarian Parmesan cheese grated, plus more for serving
  • salt to taste, and for pasta water
  • freshly cracked black pepper to taste

Instructions
 

  • Warm the olive oil, whole garlic cloves, and crushed red pepper flakes in a small saucepan over medium-low heat for 10 to 15 minutes, gently swirling occasionally, until the garlic sizzles and turns golden to infuse the oil.
  • If the garlic burns, discard it and start again with fresh oil and garlic.
  • Bring a large pot of water to a rolling boil, add a generous amount of salt, then add the spaghetti and cook until al dente, about 7 to 8 minutes (follow package timing if different).
  • Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
  • Return the drained pasta to the pot. Discard the garlic cloves from the infused oil and drizzle the oil over the pasta, tossing to coat.
  • Add the chopped parsley, lemon zest, and grated vegetarian Parmesan; sprinkle with salt and a few grinds of black pepper and toss to combine.
  • If the pasta seems dry, add the reserved cooking water a tablespoon at a time, tossing until the pasta is glossy but not dripping with oil.
  • Serve immediately with additional grated Parmesan if desired.

Notes

  • Homemade spelt pasta works well and makes the dish especially fresh.
  • Reserve starchy pasta water to adjust sauce consistency.
  • Do not let the garlic burn; it should be golden and fragrant.
  • Use freshly grated Parmesan for best texture and flavor.
  • Adjust crushed red pepper to taste for more or less heat.