Spaghetti Aglio E Olio

• 1 lb homemade or boxed whole wheat spaghetti
• 1 1/2 cups pasta cooking water
• 1 tsp kosher salt
• 1/3 cup extra virgin olive oil
• 8 large garlic cloves, cut into thin slices
• 1/2 tsp crushed red pepper flakes
• 1/2 cup minced fresh parsley or basil
• 1 cup freshly grated Parmesan cheese, plus extra for serving
• Garnish: toasted pine nuts, fresh lemon juice (optional)

Add-ins:

• 1 bunch of asparagus, cut into 1/2″ pieces
• 1 1/2 cups of cherry tomatoes, sliced
• 1-2 portobello mushrooms, cut into 1/2″ pieces
• 1-2 cups broccoli florets, cut into bite size pieces
• 1-2 cups cauliflower florets, cut into bite size pieces
• 1 cup of frozen peas
• 2 cups of spinach or kale, chopped
• 1 cup zucchini, cut into 1/2″ pieces

Directions:

1. Cook the pasta as directed (add 2 tsp of kosher salt to the water) and save 1 1/2 cups of the water before draining.
2. Heat the olive oil over medium heat in a large pot and add the garlic.
3. Cook for 2 minutes, stirring frequently, until the garlic starts to turn golden (don’t let it burn – the garlic can become bitter if it cooks to the point that it turns brown)
4. Add the red pepper flakes and cook for 30 seconds.
5. Add the reserved pasta water + any add-in above – except the peas – and bring to a boil.
6. Add 1/2 tsp salt and simmer for 5 minutes (until reduced by 1/3).
7. Add the drained pasta to the garlic sauce and toss.
8. Remove from the heat and add in the parsley / basil, and parmesan cheese.
9. Add in the peas if using.
10. Let sit for 5 minutes.
11. Add salt to taste and serve with extra parmesan, and sprinkle with toasted pine nuts and lemon juice (optional) on top.