Heart-Healthy Aglio Olio Linguini

Elevate your pasta night with this Heart-Healthy Aglio Olio Linguini, a wholesome twist on the classic Italian dish that’s as nourishing as it is flavorful. Made with fiber-rich whole wheat linguini, antioxidant-packed cherry tomatoes, and vibrant baby spinach, this recipe is a celebration of fresh, nutritious ingredients. A fragrant base of sautéed garlic and extra virgin olive oil is complemented by a touch of red pepper flakes for subtle heat, while a sprinkle of chopped walnuts adds a satisfying crunch and heart-healthy fats. Finished with a squeeze of lemon juice, Pecorino Romano cheese, and a garnish of fresh parsley, this lighter pasta option comes together seamlessly in just 30 minutes. Perfect for a quick weeknight dinner or meal prepping, it’s a delicious way to balance indulgence with mindful eating.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 oz Whole wheat linguini
• 3 tbsp Extra virgin olive oil
• 4 Garlic cloves
• 1.5 cups Cherry tomatoes
• 3 cups Baby spinach
• 0.5 tsp Red pepper flakes
• 1 tbsp Lemon juice
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Fresh parsley
• 0.5 cup Pecorino Romano cheese, finely grated
• 0.25 cup Walnuts, chopped

Directions

Step 1

Fill a large pot with water and bring it to a boil. Add a pinch of salt and the whole wheat linguini. Cook according to package instructions until al dente, roughly 10-12 minutes.

Step 2

While the pasta is cooking, finely chop the garlic cloves. Halve the cherry tomatoes and roughly chop the fresh parsley.

Step 3

In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

Step 4

Add the cherry tomatoes to the skillet and sauté for 3-4 minutes until they begin to soften and release their juices.

Step 5

Stir in the baby spinach, allowing it to wilt slightly, about 2 minutes.

Step 6

Sprinkle in the red pepper flakes, lemon juice, salt, and black pepper, stirring to combine.

Step 7

Drain the linguini, reserving about 1/2 cup of the pasta water.

Step 8

Add the drained linguini to the skillet with the vegetables, tossing to coat the pasta evenly with the garlic oil mixture. Add reserved pasta water as needed to reach desired consistency.

Step 9

Stir in the chopped walnuts, giving the dish an added crunch and healthy fats.

Step 10

Remove from heat and stir in the grated Pecorino Romano cheese until well combined.

Step 11

Serve garnished with fresh parsley and additional Pecorino Romano if desired.

Nutrition Facts

Serving size	(895.1g)

Amount per serving	% Daily Value*
Calories	2315.5

Total Fat 105.6g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 106.8mg	0%
Sodium 3427.1mg	0%
Total Carbohydrate 278.9g	0%
Dietary Fiber 28.7g	0%
Total Sugars 14.3g
Protein 92.5g	0%

Vitamin D 25.6IU	0%
Calcium 1562.2mg	0%
Iron 18.9mg	0%
Potassium 1851.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 15.2%

Carbs: 45.8%