Whole Wheat Spaghetti Aglio Olio

Global • Vegan

380

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Whole Wheat Spaghetti Aglio Olio (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Whole Wheat Spaghetti Aglio Olio is a vibrant fusion dish that has found its place in Malaysia’s multicultural culinary landscape. While the original Aglio Olio hails from a global background, Malaysian kitchens have enthusiastically embraced it, adding local flair with ingredients like daun limau purut (kaffir lime leaf), cili padi, and a touch of lemongrass. This vegetarian pasta is light yet satisfying, making it a popular lunch choice, especially for those who seek a balanced meal without sacrificing taste. The whole wheat spaghetti provides a nutty, wholesome base, while the aromatic blend of bawang putih (garlic), extra virgin olive oil, and a hint of local herbs ensures a mouthwatering experience. The addition of fresh daun ketumbar (coriander) and a squeeze of limau nipis (lime) brightens the flavors, making it distinctly Malaysian. Perfect for busy weekdays or a quick makan tengah hari (lunch), this dish is both simple to prepare and packed with nutrients. In Malaysia, where food unites people of all backgrounds, Whole Wheat Spaghetti Aglio Olio fits beautifully alongside classics like nasi lemak and mee goreng. Its ease of preparation, combined with local twists, has made it a favorite among health-conscious individuals and anyone seeking a delicious, vegetarian option.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten

Ingredients(for 1 large bowl per serving, suitable for Malaysian lunch portion)

160g Whole wheat spaghetti (spageti gandum penuh)
2 tablespoons Extra virgin olive oil (minyak zaitun)
5 cloves Garlic (bawang putih, thinly sliced)
2 Bird’s eye chili (cili padi, sliced) - optional
1 stalk Lemongrass (serai, finely chopped) - optional
2 Kaffir lime leaf (daun limau purut, finely shredded) - optional
2 tablespoons Fresh coriander (daun ketumbar, chopped)
1/2 Lime (limau nipis, for squeezing)
to taste Salt (garam)
to taste Black pepper (lada hitam)
6 Cherry tomatoes (halved, optional for freshness) - optional

Instructions

1
Bring a large pot of water to a boil. Add salt generously and cook whole wheat spaghetti according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.
10 minutes
Do not overcook; whole wheat pasta can become mushy quickly.
2
In a large pan, heat extra virgin olive oil over medium heat. Add sliced bawang putih (garlic) and sauté until fragrant and golden, not burnt.
3 minutes
Stir constantly to avoid burning the garlic, which can turn bitter.
3
Add chopped cili padi (bird’s eye chili), serai (lemongrass), and daun limau purut (kaffir lime leaf), if using. Sauté briefly until aromatic.
2 minutes
Adjust chili to your spice tolerance for a milder or hotter dish.
4
Toss in cherry tomatoes (if using) and stir for another minute to soften slightly.
1 minute
Cherry tomatoes add a burst of freshness and color.

Why This Dish is Healthy

Choosing whole wheat spaghetti over regular pasta increases fiber content and helps regulate blood sugar. The use of extra virgin olive oil provides healthy monounsaturated fats, supporting good cholesterol levels. By including local herbs, aromatics, and minimal oil, this dish delivers robust flavor without excess calories—perfect for weight management, balanced nutrition, and vegetarian diets.

This Whole Wheat Spaghetti Aglio Olio is a fiber-rich, plant-based meal loaded with vitamins and minerals. Whole wheat pasta offers complex carbohydrates and dietary fiber for sustained energy and improved digestion. Garlic and lemongrass provide antioxidants and anti-inflammatory benefits, while fresh herbs like coriander contribute vitamin C and essential micronutrients. The dish is low in saturated fat and free from cholesterol, making it suitable for heart health.

Pro Tips

💡Tip 1: Use freshly sliced garlic for the most aromatic flavor.
💡Tip 2: Stir in leafy greens like bayam (local spinach) at the end for added nutrients.
💡Tip 3: Always finish with fresh lime for a true Malaysian taste.

Storage & Serving

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to prevent drying out.

Best served: Breakfast or Lunch