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Spaghetti Aglio Olio with Sun-Dried Tomatoes
Posted By Nava On October 8, 2012 @ 11:31 am In Pasta and Noodles,Pasta on the lighter side | 3 Comments
Heat 1 tablespoon of the olive oil in a small skillet. Add the garlic and sauté over medium-low heat, stirring frequently, until golden. Remove from heat. Toast the pine nuts in a small, dry skillet, tossing frequently, until golden.
Cook the spaghetti in plenty of rapidly simmering water until al dente. Drain and transfer to a serving bowl. Add the garlic, tomatoes, parsley, nuts, and remaining olive oil. Toss together.
Season to taste with salt and pepper and serve at once. Pass around the Raw Vegan Parmesan-Style Cheez, if desired.
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 Raw Vegan Parmesan-Style Cheeze: http://www.vegkitchen.com/recipes/savor-and-flavor/vegan-cheese-y-delights/raw-vegan-cashew-parmesan-style-cheez/
 vegan pasta recipes.: http://www.vegkitchen.com/category/recipes/pasta-and-noodles/pasta-on-the-lighter-side/
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