Whole-Wheat Spaghetti with Garlic, Parsley, and Lemon

Photo: Levi Brown
Whole-Wheat Spaghetti with Garlic, Parsley, and Lemon is a simple and easy main dish to make. This pasta dish also packs a powerful punch thanks to the lemon zest that has a much stronger flavor than the fruit’s juice.


Makes: 4 servings (serving size: 1 1/4 cups)

Recipe Time

Prep: 12 Minutes
Cook: 15 Minutes

Nutritional Information

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


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


1. Cook the pasta according to the label until al dente. Reserve 3 TBSP cooking liquid; drain.

2. 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).

3. 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.


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.

Stephana Bottom,


January 2013
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