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.
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
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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