- 8 ounces whole-wheat spaghetti
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup chopped garlic
- 1 3/4 cups chopped flat-leaf parsley
- 3/4 teaspoon black pepper
- 1 tablespoon freshly grated lemon zest
- 1/4 teaspoon kosher salt
- 1/2 ounce Asiago, Pecorino, or Parmesan cheese, shaved with a vegetable peeler
- calories 331
- fat 12.3 g
- satfat 2.2 g
- monofat 7.6 g
- polyfat 1.5 g
- protein 11 g
- carbohydrate 49 g
- fiber 8 g
- cholesterol 4 mg
- iron 4 mg
- sodium 152 mg
- calcium 133 mg
How to Make It
Cook the pasta according to the label until al dente. Reserve 3 TBSP cooking liquid; drain.
Meanwhile, heat 2 TBSP oil in a large skillet over medium heat. Reduce the heat to low, add the garlic, and cook, stirring frequently, until golden brown and fragrant (3-4 minutes). Stir in the parsley, pepper, and lemon zest. Cook, stirring often, until the parsley is tender (3-4 minutes).
Add the pasta and cooking liquid to the skillet with the salt and remaining TBSP oil. Toss until well mixed. Top with the cheese and serve.
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