Spaghetti with Garlic and Herbs

Well, I didn’t have enough herbs on hand for this recipe, but it was still great! I wasn’t sure how good it would be, since there’s no sauce or anything, but man! This was GOOD! My 7 year old said it was “my best dinner ever”. The grocery store only had huge tubs of pepperoncinis, so I just left those out.

rating: 9

Spaghetti with Garlic and Herbs
(Meatless- More than 200 of the Very Best Vegetarian Recipes by Martha Stewart)


1/2 pound whole-wheat spaghetti
1 tablespoon olive oil, plus more for drizzling
6 pepperoncini, sliced into rings
2 tablespoons minced garlic (6 to 8 cloves)
3/4 cup chopped parsley, basil, or both
1/2 cup grated Parmesan
Coarse salt and freshly ground pepper


Bring a large pot of water to a boil. Add a generous amount of salt, then add pasta. Cook until al dente.

Just before pasta is done, heat oil in a large skillet. Add pepperoncini and half of the garlic; toss to heat through.

Reserve 1 cup of pasta-cooking water, then drain pasta.

Add pasta to skillet and stir. Add just enough reserved pasta water to moisten; stir in garlic and herbs. Stir in cheese, then season with salt and pepper. Drizzle with more olive oil and shaved Parmesan, if desired.


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