You’ll want to add this pasta dish to your springtime repertoire—when fresh herbs are abundant. For the sauce, I used both olive oil and ghee for richness; for a vegan version use olive and/or coconut oil. Round out this meal with a green salad and steamed (or microwaved) asparagus. Yay, spring!
- brown rice spaghetti or your favorite spaghetti
- extra-virgin olive oil, ghee, or coconut oil
- green garlic, white and light green parts, chopped, or garlic cloves, minced
- jalapeño chile (optional)
- mixed fresh herbs, such as flat-leaf parsley, cilantro, basil, oregano, or mint, minced
- black pepper
- red chile flakes (optional)
- Start cooking the spaghetti according to the package directions.
- When the spaghetti is almost done, heat a large pan over medium heat and add enough oil to generously cover the bottom of the pan. Reduce the heat to low and add the garlic and the chile, if using. Stir, cover, and cook until softened but not browned.
- Drain the cooked spaghetti, reserving a cup or two of the pasta-cooking water. Raise the heat to medium, add the cooking water and the herbs to the pan, and stir. Cook for a minute or two. Season with salt and pepper.
- Mix in the cooked spaghetti. Adjust the seasonings, stir in the chile flakes, if using, and serve.