Spaghetti Aglio Olio

Top Rated Recipe

By Chef Vicky Ratnani From Health Mange More

Last Updated: Sep 03, 2019

About Spaghetti Aglio Olio

1. About Spaghetti Aglio Olio

A classic Italian dish where vegetables are cut like spaghetti

2. Ingredients

Large green zucchini 1
Large yellow zucchini 1
Medium radish 1
Medium carrot 1

3. How to Make Spaghetti Aglio Olio (Stepwise Photos)

4. Method

Use a mandolin slicer to cut the zucchinis, radish and carrots into thin slices. Cut the slices into long strips resembling spaghetti. Transfer into a bowl.
Slice garlic, bird’s eye chilli and green chilli. Cut onion into rings and add to the bowl.

5. Additional Tips and Tricks

Ingredients

Large green zucchini 1
Large yellow zucchini 1
Medium radish 1
Medium carrot 1
Garlic cloves 3 to 4
Bird's eye chilli 1
Green chilli 1
Medium onion 1
Olive oil 1 tsp
Salt to taste
Black peppercorns, crushed to taste
Fresh basil leaves 4 to 5
Fresh coriander leaves, chopped as required
Red chilli powder ¼ tsp
Micro greens for garnishing

How to Make Spaghetti Aglio Olio (Stepwise Photos)

Method

Use a mandolin slicer to cut the zucchinis, radish and carrots into thin slices. Cut the slices into long strips resembling spaghetti. Transfer into a bowl.
Slice garlic, bird’s eye chilli and green chilli. Cut onion into rings and add to the bowl.
Heat olive oil in a non-stick pan. Add garlic, bird’s eye chilli and green chilli and salt and saute for 1 minute.
Add the vegetable spaghetti, crushed peppercorns, basil leaves, coriander leaves and chilli powder. Toss and saute for 2-3 minutes.
Transfer into serving bowl, garnish with micro greens and serve hot.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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