Print Recipe

Buca di Beppo Spaghetti with
Garlic Oil and Vegetables
(Spaghetti Aglio Olio Peperoncino)



  • 1/3 cup olive oil
  • 1 cup julienned (cut in matchsticks) red onion
  • 1 1/2 cups sliced carrots (sliced into 1/4-inch "coins")
  • 3 cups fresh small mushrooms, halved
  • 2 cups sliced zucchini (cut into 1/4-inch "coins")
  • 3 tablespoons chopped garlic
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound spaghetti
  • 1 cup grated Pecorino Romano cheese, divided use


  1. Heat oil in large pan over medium heat. Add onion, carrots, mushrooms, zucchini and garlic. Cook until lightly browned, stirring occasionally.
  2. Season with salt and crushed red pepper flakes. Keep warm.
  3. Cook spaghetti in generous amount of boiling water until cooked al dente.
  4. Drain spaghetti, reserving 1 cup of cooking water. Add reserved 1 cup cooking water to vegetables.
  5. Add spaghetti to vegetable mixture.
  6. Add half of cheese; toss.
  7. Divide among 6 serving bowls, making sure to evenly divide vegetables.
  8. Sprinkle with remaining cheese.
  9. Serve hot.

Yield: 6 servings

Nutrition data per serving: Calories 438 (37 percent from fat); 17.9 g fat (sat 5 g, mono 10.4 g, poly 1.6 g); protein 16 g; carbohydrates 55 g; fiber 3.21 g; cholesterol 19 mg; sodium 753 mg; calcium 237 mg.

Source: Buca di Beppo Restaurant

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