Say no to the common cold with a daily dose of garlic--and make your taste buds happy, too.
Ingredients1/2 pound whole wheat spaghetti
2 tablespoons extra-virgin olive oil
8 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
1 egg yolk
1/2 cup sundried tomatoes, softened in warm water 5 minutes and sliced thin
2 tablespoons vegetable stock
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1 tablespoon minced parsley
Nutrition Facts320 calories, 11 g fat (2 g saturated), 48 g carbohydrates, 12 g protein, 8 g fiber, 478 mg sodium (20% Daily 1/2alue).
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Directions1. Prepare pasta according to package directions, cutting back 2 minutes on cooking time. Drain.
2. Meanwhile, in a large skillet, warm oil over medium-low heat. Add garlic and red pepper flakes. Saute until mixture begins to sizzle; remove from heat and set aside.
3. In a small bowl, whisk together egg yolk, tomatoes, stock, and Parmesan cheese.
4. Return drained pasta to pot over medium-low heat. Add egg mixture and toss. Add garlic mixture and salt; toss again. Cook 2 minutes or until sauce thickens and starts to stick to pasta. Toss with parsley just before serving.