Spaghetti Aglio e Olio with Balsamic

Servings: 3 yield(s)
  • 1 package of Explore Cuisine Organic Edamame Spaghetti
  • 1 pint of organic cherry tomatoes sliced in half
  • 3 cloves of fresh garlic, finely minced
  • 1/4 cup extra virgin olive oil
  • sea salt and ground black pepper to taste
  • 1 tablespoon of fresh parsley
  • handful or arugula or rocket
  • 1/2 cup grated fresh parmesan (optional)
  • 1 cup of goat feta cut into cubes or crumbled
  • pinch of red pepper flakes
  1. Follow cooking instructions on the spaghetti box
  2. While the pasta cooks- mix balsamic vinegar with your unrefined sweetener of choice in a small saucepan over medium heat, stirring often until sugar or sweetener has dissolved and the glaze appears smooth. Bring to a boil, reduce heat and simmer until glaze is reduced by about half, this takes ~15-20 minutes. Glaze should thicken and darken slightly. Let it cool and pour into a jar with a lid; always store in your fridge.
  3. Combine the minced garlic and olive oil in a skillet over medium heat to slowly warm up and roast garlic, ~5-7 minutes. Reduce heat to medium-low when olive oil begins to crackle and garlic is nice and golden, but not brown or black. Remove from heat and set aside.
  4. Season cooked and drained spaghetti with sea salt, pepper, and red pepper flakes. Pour in the olive oil and garlic mixture and toss well to coat spaghetti. Top with cherry tomatoes, parmesan and/or feta, arugula and fresh parsley. Drizzle with balsamic glaze as the finishing touch! Enjoy!
Recipe Notes

Cooking Tip: Rinse under cold water after draining to stop the cooking.