Spaghetti Aglio e Olio e Peperoncino

Spaghetti Aglio e Olio e Peperoncino

Enjoy our vegan recipe Spaghetti Aglio e Olio e Peperoncino by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2657 kJ (635 kcal)
Protein18 g
Fat24 g
Carbohydrates78 g
Fiber15 g


cutting board, cooking spoon, pasta colander, chef's knife, cup, spatula, non-stick frying pan, pot

Recipe instructions:


Bring a pot with salted water to a boil.

  • Salt

Cut the garlic into thin slices. Thinly chop the chili and add both into a bowl.

  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • ½ Chili pepper (~ 0.1 oz)
    ½ Chili pepper (~ 0.1 oz)

Add the spaghetti into your pot and cook according to the package instructions.

  • 4.4 oz Spaghetti, whole grain
    4.4 oz Spaghetti, whole grain

Heat the olive oil in a non stick frying pan over medium heat. Add the garlic and chili and fry until the garlic starts to brown.

  • 1 ⁠½ Tbsp Olive oil
    1 ⁠½ Tbsp Olive oil

Turn off the heat and add the rucola into the pan.

  • 1.1 oz Arugula
    1.1 oz Arugula

Rinse the pasta, save a bit of the water in a cup, add the pasta into the pan, sprinkle with lemon juice, season with salt and pepper, add a bit of the pasta water, mix well and serve.

  • ½ Lemon (~ 1 oz)
    ½ Lemon (~ 1 oz)
  • Salt
  • Black pepper
    Black pepper

Enjoy your meal!