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Lemon-Parsley Pasta

Photo: Whitney Ott; Styling: Claire Spollen

 

Yield Serves 4 (serving size: 2/3 cup)

Ingredients

  • 6 ounces whole-wheat spaghetti
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 196
  • fat 5.7 g
  • satfat 0.8 g
  • sodium 126 mg

How to Make It

  1. Cook spaghetti according to package directions, omitting salt and fat. Drain. Combine pasta with parsley, olive oil, lemon rind, lemon juice, salt, and pepper; toss.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov