Didn’t I say that Spaghetti days are the best! Before I used to make spaghetti in avocado-kale sauce (recipe here). But later on, I was like I should try some spaghetti variations. And that’s how I came up with Burnt Chili-Garlic-Lime Spaghetti recipe, and I made Eggplant Parmesan to as an appetizer to go with the spaghetti. Here goes the recipe.
Recipe for Burnt Chili-Garlic-Lime Spaghetti:
Ingredients: Serves 2
4 oz whole wheat pasta
1 tbsp unsalted butter
1 tbsp chili flakes
1/2 cup freshly grated parmesan cheese
2 tbsp finely chopped garlic
1/8 cup lime juice
salt to taste
*Boil a large pot of water. Add a tablespoon of salt to the water
*Once water starts to boil, add pasta. Stir it and let it cook in boiling water for 8-10 minutes.
*Test the pasta until it’s al dente (when you taste it, it should be chewy).
*Drain the water and keep the pasta aside
*In a pan on medium flame add butter. As soon as it melts, add chili flakes and let them cook for 30 seconds.
*Now add the pasta, lime juice, and parmesan cheese. Twist it well with the tongs.
*Once everything combines, turn off the flame and serve it hot.
If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂
Thanks for stopping by lovelies!