Method

Garlic roasting: Roast two heads of garlic in either an oven or air fryer until soft and aromatic.

Vegetable preparation: While garlic is roasted, prepare your favorite veggies by steaming the broccoli and sautéing the mushrooms until tender.

Pasta cooking: In a large pot, bring water to a rolling boil over high heat. Add 0.5 tablespoon of salt to the water, then add the pasta. Cook according to the package instructions.

Water reserving: Once the pasta is cooked, reserve 0.25 cup of the starchy pasta water and drain the rest.

Pasta preparation: Drizzle the cooked pasta with extra virgin olive oil to prevent sticking and return it to the pot.

Oil infusing: In a large cast iron skillet, heat extra virgin olive oil over medium heat. Add roasted garlic cloves, salt, black pepper, and red pepper flakes (optional). Sauté until the oil is infused with the flavors.

Vegetable addition: Add the cooked vegetables to the skillet and toss well.

Final combining: Incorporate the cooked pasta into the skillet, adding the reserved pasta water. Toss everything over medium heat for about 5 minutes.

Final touches: During the last minute of cooking, add parsley and spinach. Adjust seasoning to taste.

Serving: Serve the pasta hot, garnished with grated parmesan cheese.

Serving with ideas: Steak, Keto-Friendly, Grilled Lamb Chops, Keto-Friendly, Baked Salmon, Keto-Friendly, Roasted Chicken, Keto-Friendly or Chicken Nuggets, Keto-Friendly.

Refrigerate: Store garlic olive oil vegetable pasta in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Freeze cooked pasta in freezer-safe containers for up to 2 months. Thaw in refrigerator overnight and reheat gently with a splash of olive oil or broth to restore moisture.