Description
Spaghetti with Agretti (Salsola Soda) is a light and flavorful Italian springtime dish featuring the tender, slightly salty agretti greens. Quick to prepare, this pasta is seasoned simply with olive oil, garlic, and lemon, letting the agretti’s unique flavor shine. Perfect for a fresh, healthy meal that’s ready in minutes! (Keywords: Spaghetti with Agretti, Salsola Soda pasta, Italian spring recipe)
Ingredients
Units
Scale
- 12 oz spaghetti
- 1 bunch agretti (Salsola Soda), washed and trimmed
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small lemon, zested and juiced
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Pecorino Romano or Parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup pasta water before draining.
- Meanwhile, blanch the agretti in the boiling water for about 1-2 minutes until just tender but still bright green. Remove with tongs and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté until fragrant but not browned, about 1 minute.
- Add the blanched agretti to the skillet and toss to coat in the garlic oil.
- Add the drained pasta to the skillet and toss everything together, adding reserved pasta water as needed to create a light sauce.
- Add lemon zest and juice, and season with salt and freshly ground black pepper to taste.
- Serve immediately, topped with optional grated cheese if desired.
Notes
- Agretti cooks very quickly — keep an eye on it to maintain its fresh texture.
- This dish is traditionally simple; resist the urge to over-season.
- Agretti is highly seasonal; substitute with spinach or samphire if unavailable.
Nutrition
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 0mg
