If you're looking for a healthier, low-carb alternative to traditional Spaghetti Aglio e Olio, this recipe using skinny konjac spaghetti pasta is a perfect choice. Konjac pasta is a fantastic option for anyone watching their calorie intake, and paired with the classic combination of garlic, olive oil, and herbs, you get a light yet flavorful meal. Let’s dive into the ingredients and method of preparation!
 
- 1 package skinny spaghetti konjac pasta
- 1 tablespoon olive oil
- 3 garlic cloves, thinly sliced
- A handful of finely chopped parsley leaves
- 5-6 basil leaves, finely chopped
- Dry chili flakes, to taste
To Serve:
- 2 tablespoons ground almonds
- 2 tablespoons brewer's yeast
Method:
1. Prepare the Skinny Spaghetti Konjac Pasta
- Strain the konjac pasta from its liquid and rinse it thoroughly under cold water.
- This helps eliminate the natural odor of the konjac and prepares the pasta for cooking.
2. Heat the Olive Oil and Fry the Garlic
- Heat 1 tablespoon of olive oil in a non-stick pan over medium heat.
- Once the oil is hot, add the thinly sliced garlic and sauté while stirring, until the garlic turns golden but not burnt. This takes about 1-2 minutes.
- Be careful not to overcook the garlic, as it can become bitter.
3. Sauté the Spaghetti with Garlic and Olive Oil
- Add the strained skinny konjac spaghetti to the pan.
- Sauté the pasta with the garlic and olive oil for 1-2 minutes, allowing the konjac spaghetti to absorb the flavors.
4. Add Herbs and Chili Flakes
- Sprinkle the chopped parsley and basil leaves over the pasta.
- Add chili flakes to taste for a spicy kick. You can adjust the quantity based on your spice preference.
- Mix everything together and cook for another 30 seconds to allow the flavors to blend.
5. Serve with Ground Almonds and Brewer's Yeast
- In a separate bowl, combine the 2 tablespoons of ground almonds and 2 tablespoons of brewer’s yeast.
- Sprinkle this mixture over the pasta for a cheesy, nutty flavor that complements the lightness of the dish.
- Serve immediately and enjoy!