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| Main Ingredients | Spaghetti, Olive oil |
| Cuisine | Italian |
| Course | Noodles and Pastas |
| Prep Time | 0-5 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 cup broken spaghetti
- 1 tablespoon olive oil
- 2 teaspoons finely chopped garlic
- ½ teaspoon red chilli flakes
- 3 cups vegetable stock
- Salt to taste
- Crushed black peppercorns to taste
- 3-4 fresh parsley sprigs
- 4 tablespoons grated parmesan cheese
Method
- Heat olive oil in a non-stick pan. Add spaghetti and sauté till golden.
- Add garlic and chilli flakes, mix and sauté for ½ minute. Add vegetable stock, stir to mix and let the spaghetti cook.
- Add salt and crushed peppercorns and mix well. Cover and cook till the spaghetti is almost done.
- Finely chop 2-3 parsley sprigs and add to the pan alongwith 3 tablespoons cheese and mix well.
- Transfer risotto in a serving bowl. Finely chop remaining parsley and sprinkle on top alongwith remaining cheese and serve hot.
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