Spaghettini With Garlic, Olive Oil And Poblano Chile Recipe
Servings: 6
Ingredients
- 16 ounce spaghettini
- 1/2 tsp coarse, (kosher) salt
- 3 Tbsp. extra virgin olive oil
- 4 x cloves garlic
- 1 lrg poblano chile, roast, peel,
- Â Â seeded, & diced
- 1 Tbsp. minced fresh parsley
- 1 Tbsp. fresh lemon juice
Directions
- Cook the pasta in boiling water with the salt for 7 min or possibly till the spaghettini is al dente. While the pasta is cooking, heat the oil and saute/fry the garlic for 2 to 3 min. Stir in the chile, parsley, and lemon juice and cook for 2 to 3 more min.
- Drain the pasta. Using tongs, place pasta on serving plates. Spoon equal amounts of the garlic-chile sauce over each plate, and serve at once.
- SERVING SUGGESTIONS: I like to make this my main course and top it off with fresh fruit such as a ripe pear and some great Jarlsberg cheese. It also makes a terrific first course, followed by a rich fish such as tuna poached in tomatoes and topped with olives and anchovies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 6 servings | |
| Calories 344 | |
| Calories from Fat 69 | 20% |
| Total Fat 7.91g | 10% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 199mg | 8% |
| Potassium 182mg | 5% |
| Total Carbs 57.28g | 15% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.1g | 1% |
| Protein 10.0g | 16% |
