Spaghettini Aglio-Oglio

Bring a large pot of salted water to a boil over high heat.

Add the spaghettini to the boiling water and cook according to package directions until al dente, then drain and set aside.

While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

Add the minced garlic to the hot oil and cook, stirring frequently, until fragrant but not browned, about 1-2 minutes.

Pour the low-sodium chicken broth into the skillet with the garlic-infused oil and simmer gently for 1 minute to combine flavors.

Transfer the pasta to serving bowls and garnish generously with the fresh chopped parsley before serving.