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Patient-Powered Recipes | Springtime Pasta Aglio E Olio

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Published on May 31, 2018

Disclaimer: The following programs are recipes submitted by patients and care partners. This program is not a substitute for medical advice. Please remember the opinions expressed are not necessarily the views of our sponsors, contributors, partners or Patient Power.


Springtime Pasta Aglio E Olio

8 cups water 

2 cups dry pasta 

8 cloves garlic, diced, 

1 teaspoon of salt 

1/2 teaspoon of pepper 

1 pound of fresh green beans 

1/4 cup of olive oil 

1 lemon, juiced and zested 



Bring 8 cups of water to a boil 

Add 2 cups of your favorite dry pasta and green beans to boiling water and follow instructions on box for cooking times. 

Drain pasta when done and set aside in separate bowl. 

Heat olive oil in pot that you used to boil water and add diced garlic, stirring until slightly brown.

Add cooked pasta and green beans into garlic and oil put and stir well.

Add salt and pepper and stir again.

Add lemon juice and zest and stir one more time. 

To serve, add fresh pecorino romano cheese and crushed red pepper.

Fresh chopped basil or parsley is also nice.

Serve hot or cold.


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