Servings: 2

In this riff on the classic spaghetti aglio e olio (spaghetti with garlic and olive oil), green garlic replaces the traditional pungent cloves and lends a more delicate garlic flavor.

Ingredients

Kosher salt
2 T bs. extra-virgin olive oil
2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced
6 oz. thin spaghetti
2 T bs. freshly grated Parmigiano-Reggiano; more for serving
Freshly ground black pepper

Calories (kcal) : 480
Fat Calories (kcal): 140
Fat (g): 15
Saturated Fat (g): 2.5
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 10
Cholesterol (mg): 0
Sodium (mg): 160
Carbohydrates (g): 73
Fiber (g): 3
Protein (g): 14

Preparation

Bring 3 quarts of well-salted water to a boil in a large pot over high heat.

Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat. Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. Remove the pan from the heat.

Boil the spaghetti until just al dente, about 1 minute less than package timing. Set aside about 1/2 cup of the cooking water and drain the pasta.

Return the sauté pan to low heat. Add the spaghetti and 1/4 cup of the cooking water; toss well. Add the Parmigiano and 2 Tbs. of the water; toss again. Season to taste with salt and pepper, adding the remaining water if the pasta seems dry. Serve in heated pasta bowls, sprinkled with additional Parmigiano.

(4 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Spaghetti
IN THIS RECIPE
Parmigiano Reggiano
IN THIS RECIPE
Black Peppercorns
FEATURED
Squash Blossoms

Reviews

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Reviews (4 reviews)

metaeuphoric | 06/19/2020
Garlic scapes are not easy for me to come by, but garlic chives are easy to grow and make a good substitution. Super simple and delicious.
Stardust4300 | 06/07/2016
I added pine nuts it was so delicious!! 5 BIG STARS
Maya_B | 05/09/2014
This is so simple but so good...
shitake | 09/07/2011
This dish was easy to make and delicious to eat however I used a leek to replace the green garlic since it is currently out of season. I look forward to making this recipe again in the spring when the green garlic is in season.

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What We're Cooking Now

Name: Spaghetti with Green Garlic and Olive Oil
Yield: 2 servings
Cuisine: Italian
Ingredients: Kosher salt; 2 T bs. extra-virgin olive oil; 2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced; 6 oz. thin spaghetti; 2 T bs. freshly grated Parmigiano-Reggiano; more for serving; Freshly ground black pepper